What Is Saccharomyces boulardii?

Saccharomyces boulardii from Ohly is a yeast based probiotic that balances the naturally occurring bacteria located in the intestines. It strengthens the intestinal immune system and restores normal bowel functions.

Saccharomyces boulardii both treats and prevents diarrhea. In cases of viral or bacterial types of acute diarrhea Saccharomyces boulardii acts to effectively treat the condition along with oral rehydration solutions.

During antibiotic therapy Saccharomyces boulardii also prevents diarrhea. Saccharomyces boulardii is the only probiotic with natural resistance to most antibiotics.

S.boulardii is one of the most studied probiotics available. It is a non-pathogenic yeast that maintains distinct taxonomic and physiological difference from Saccharomyces cerevisiae or brewer’s yeast.

Where Did Saccharomyces boulardii Come From?

Henri Boulard, a French microbiologist isolated a microorganism from the skins of lychee fruit in Indochina 1923. It was identified as a yeast and classified under the genus Saccharomyces and species Saccharomyces boulardii because of its physiological characteristics.

Key Benefits of Saccharomyces boulardii

Helps treat all kinds of diarrhea including antibiotic associated diarrhea

  • Helps treat Irritable Bowel Syndrome
  • Supports gut function against allergies, Crohn’s disease and Salmonella
  • Reduces bloating and gas
  • Lactose Free
  • Gluten Free
  • Suitable for vegetarian and vegan
  • Helps improve digestion

How is Saccharomyces boulardii produced?

Saccharomyces boulardii production is based on the following manufacturing processes:

  • Yeast fermentation
  • Separation of yeast from spent nutrients

Fluid bed drying process that removes extra and intracellular water from the yeast. The drying process allows for storage at room temperature and guarantees an optimal level of living cells when yeasts are rehydrated.

Saccharomyces boulardii from Ohly is manufactured to exacting and certified pharmaceutical standards. Manufacturing standards meet GMP requirements. It is freeze dried and strain verified through genetic typing to ensure maximum efficacy.

Applications for S. Boulardii include dietary supplements  (formulated in capsules or sachets), branded pharmaceuticals, pediatric health and animal feed/pet food. Contact us for more information!

6th annual Puget Sound IFT Brew Night on October 18th

Strike up another successful night of brewing and BBQ for the Puget Sound IFT group. That’s held each year at Gallagher’s Where-U-Brew in Edmond’s Washington.

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The brewing event was sponsored by 8 Ingredient companies and included an award winning BBQ ribs and pulled pork meal, with all the sides and various hot sauces you’d hope for!

The event host was Jeff Clawson from OSU who is their Fermentation Science Plant Manager. Jeff talked about the 6 different beers we were going to brew that evening, as well as the red and white wines we were fermenting. He brought along several exotic varieties of hops from New Zealand that he wanted to test in 3 of the beers we were brewing that evening. To see what a difference they would make in three different styles of beers.

We broke up into teams of 5 and chose from 6 different beers to brew in 6 kettles. The beers ranged from a light pilsner to a dark Bavarian Ale. The ingredients were water, various malts, several different types of yeasts and different hops for different type of beers as well as grains in very small amounts.

Brewing is a mix of science and art, where minor differences in procedure or ingredients can make widely differing beers. Sanitation is most important and maintain as sterile conditions as possible must be applied in all brewing and fermentation procedures. Time and temperatures are also critical in making a consistent beer when adding ingredients to the wort and cooking them together.

I think the most interesting thing I learned was at the wine making station when we added oak chips to water and ground them up in a blender. Then added the chip emulsion to the red and white wines, to add that aged oaky flavor to the wines while they fermented.

Bottling of the beer is on November the 9th the day after the election. They are looking for another excellent turnout to bottle and drink beer that night for sure.

All participants will leave with a mixed case of beer and a great attitude.

Feed the Minds: Run for Food Science

SPI Group is proud to support Bruce Ferree in his run for Food Science Scholarships! 

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Bruce is raising money for Feeding Tomorrow by committing to complete a 250 kilometer run across the Atacama Desert in northern Chile called the Atacama Crossing.  We are happy to that our supplier partner Saltwell is joining us in the sponsorship.

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SPI Group has been actively involved in Bruce’s efforts, please contact us to learn more about it!

How sustainable is soy?

SPI Group has been the home of many protein products over the years (whey, wheat, rice, pea, beef).  But our favorite has always been soy.  Why?  First it is sophisticated, we can use soy protein for nutritional or functional improvement in almost every food product.  Second, soy is a complete protein, with a PDCASS of 0.99 it contains all of the essential amino acids required for growth in infants and at risk populations.  Soy is an equivalent protein to animal protein for school food service and it costs less in-use.  Third, it is available.  Soybean use for food is 2-5% of the US crop meaning we can always expand how much humans consume.   This also means soy protein production is dependent on nothing, it is not a waste stream or intermediate product.  Soy protein comes from soybeans.  Straight up.

The last and most important reason that soy protein is important today is that we can grow more soy protein with fewer resources than any other complete protein source:

One acre of farmland can produce:

  • 20 pounds of beef
  • 78 pounds of eggs
  • 82 pounds of milk protein products
  • 356 pounds of soy protein

Have you ever visited my favorite soy video?  Something about the music and the way the data jumps off the screen is compelling. Click here for the DuPont video.

MGP’s Fibersym® RW Reduces Risk Factors Associated with Metabolic Syndrome

Results of an independent study recently conducted at South Dakota State University (SDSU) show that MGP’s Fibersym® RW resistant wheat starch, a patented, non-GMO dietary fiber source, reduces risk factors associated with metabolic syndrome.  Such factors include high blood pressure, abdominal obesity, elevated fasting blood sugar, and high blood cholesterol and triglyceride levels that increase the chance of developing heart disease, stroke and type-2 diabetes.  The American Heart Association estimates that 34% of Americans have metabolic syndrome.

For additional details about Fibersym RW, visit mgpingredients.com/fibersym and contact SPI Group today!

Why use rice starch?

 

There are many different types of starches that a formulator can use when developing a new product.  Today’s blog is going to feature one of our favorite starches:  rice starch! Here are a few things we like about rice starch:

Smallest granule size – rice starch has the smallest starch granule size (2-8 μm)., compared to other commercially available starches, such as corn starch.

Because of it’s small granule size, rice starch is excellent as a whitening agent and smoothening agent.  The small granule size also has an impact on oil binding characteristics.  Rice starch is also a good structuring agent in cream fillings and spreads.

Rice amylose is a branched (not linear) polymer – giving you a more soft, creamy gel texture compared to other food starches. Also, rice amylopectin has a unique molecular structure which leads to a reduced tendency for retrogradation – which means that it has excellent freeze thaw and shelf life stability.

One of the most important characteristics of rice starch is it’s neutral flavor – allowing it to be used in many different applications including meats, sauces, soups, bakery products, frozen desserts, and more! Contact us today for how rice starch can benefit your current project.

Changes to the FDA definition of fiber

Have you heard about the FDA’s changes to the definition of fiber? First:  The formal interpretation of the ruling is below:

FDA’s new definition of a dietary fiber is a fiber that has a “physiological effect that is beneficial to human health.” The definition is limited to fibers that are 1) non-digestible carbohydrates (with 3 or more monomeric units) and lignins intrinsic and intact in plants, such as whole grains and natural fruit and vegetable fibers, or 2) added fibers, such as isolated or synthetic non-digestible carbohydrate fibers, including both insoluble and soluble prebiotic fibers, as long as FDA has pre-approved the fiber as a dietary fiber or as long as the ingredient is already the subject of an FDA-approved health claim.

The list of approved fibers is short at the moment (as of July 2016)-  For now, it includes only cellulose, guar gum, pectin, locust bean gum, and hydroxypropyl methylcellulose (HPMC).  Oat beta-glucan and psyllium husk are the subject of health claims so therefore approved as well.

Second: We know that our partner suppliers are to be filing proper documentation to get approved.  Insoluble fiber manufacturers are working together for a more industry wide approach. Click here for more information. 

Food companies have 2 years to comply so there is some time.  These changes are part of the new nutrition facts panel.  FDA is also planning to raise the daily value for dietary fiber from 25 g to 28 g for a 2,000-calorie diet—a level in line with current Institute of Medicine recommendations.  This means the levels of fiber required for “good” and “excellent” source claims are higher as well at 7g and 14g (that’s a lot of fiber!)  Stay tuned for updates regarding fiber, and be sure to stay in touch with us at SPI Group!

Salt is hot in the media right now!

The FDA calls for sharp reduction in salt added to foods

FDA Guidelines target the sodium hiding in our diets 

All because of Draft Guidance published in the CFR for proposed sodium reductions in the “Processed Food” category.  Some of the proposed reductions include the following (values are milligrams per serving):

  • Dry Soup Mix from current average 1892 to 1290
  • Frankfurters, Hot Dogs from current average 1012 to 730
  • Bone-in Batter and Breaded Poultry from current average 599 to 380
  • Flavored Potato Chips from current average 774 to 380
  • White and Wheat Bread from current average 523 and 471 down to 300 for bothBut never fear.  SPI Group is proud to present our sodium reduction toolbox – highlighted here are salt replacers:
  • Saltwell Sea Salt: Water from the ancient Atamcama Sea naturally high in potassium for a 30% sodium reduction and the clean label of “Sea Salt.”  Saltwell allows a 1:1 replacement of salt in label, flavor, and functionality. Saltwell
  • NuTek Salt:  Patented process to form single crystals of potassium chloride with the bitterness masked and functionality of salt.  Clean and simple label: “Potassium Chloride, Maltodextrin” Get more salty taste without the sodium content.saltwell 2
  • Provesta 029: “Autolyzed Yeast, Potassium Chloride” for partial replacement of salt, provides salty flavor while enhancing your existing salt and flavor system

Panodan 150 – The Problem Solver

While many consumers are looking for cleaner labels, there are those that demand products with convenience and value. For manufacturers  of these items, there are often emulsification challenges that are not easily overcome. That’s where DATEM can help. Technically Di-acetylated tartaric acid ester of monoglyceride blended with mono-diglcerides, and sold as Panodan 150.

First a brief overview of emulsification. An emulsifier is a substance which reduces interfacial tension in o/w and w/o emulsions. It can also increase the stability of the emulsion. Lipid emulsifiers contain a hydrophilic part and a hydrophobic (lipophilic) part. The hydrophobic part may consist of a fatty acid. The hydrophilic part that attracts the water may consist of a glycerol that has been esterified with acetic acid, lactic acid, tartaric acid or citric acid.

So what makes Panodan 150 so good? In a word – versatility. In bakery applications DATEM can increase the volume of baked bread, increase the tolerance to machining and processing, and even help decrease the impact of flour inconsistencies. With sauces, DATEM impacts flavor less than starches, and acts as a powerful emulsifier, especially in high butter and cheese-based applications. It is especially useful in coffee creamers where DATEM creates an emulsion that can withstand heat, acid and water hardness. The DATEM can also add to production efficiency as it allows for higher solids during the spray drying process.

Contact your SPI Group Technical Team for recommendations and usage levels to your specific applications. Panaodan 150 is just one of the many solutions available from DuPont Health & Nutrition and SPI Group, their Preferred Distributor Partner.

Lecithin for better machinability of various doughs

Lecithin is used in bakery products for many very good reasons, including emulsification, volume, symmetry, crumb structure and tenderness, product shelf life and batter viscosity. But there is also another specific reason it’s being used in a large variety of bakery products. It’s for the excellent dough conditioning and machinability qualities that lecithin imparts to the doughs that make it so valuable to the baking industry.

Dough strength is a balance of two main properties of the dough, extensibility and elasticity. When Gluten is developed after the flour interacts with the water. These two characteristics are the vital attributes the dough has developed when properly mixed.

Extensibility is the ability to stretch and Elasticity is its ability to go back to its original shape. Strong doughs are not very extensible but very elastic. Weak doughs are very extensible but not very elastic. Lecithin helps during this gluten development stage by helping to strengthen the dough. It reduces dough stickiness and acts as a release agent during mixing and machining processes. This is especially important in reduced fat formulas or where sugar is a major component of the formula. The added lubricity from the lecithin is part of the dough conditioning that it contributes to the easier machinability and clean-up of equipment.

The versatility of lecithin in bakery products makes a must ingredient in all bakery application where dough is mixed, extruded, sheeted, panned, cut or leavened.

Whether you’re looking for a functional enzyme modified soy lecithin or a less refined soy lecithin. SPI Group carries a full line of de-oiled and liquid lecithins from Du Pont and can help you choose the right one for your bakery application.

*Information gathered from Du Pont and Progressive Baker.