news
& events

news
& events

December 07, 2018

Innovative confectionery products require special ingredients. Therefore you, as a professional in confectionery, think ahead: of the finest crystallisation, the smoothest softness or the least stickiness to teeth or equipment, as well as a maximum shelf life, just to mention a few benefits.

The variation of confectionery products is extremely wide. Sucrose esters are primarily used in sweet confection. Sucrose oligo esters are used in chocolate and compressed tablets for their functions of emulsification and sugar crystallisation.

SUCROSE ESTERS IN CONFECTIONERY: MAIN BENEFITS

  • Quick and homogenous fat dispersion
  • Pulling, kneading or drying time reduction
  • Speedy completion of graining or drying
  • A whiter, smoother and dim appearance
  • Reduced damages and deformation
  • No water or oil separation or bloom
  • Maintained softness during storage
  • Decreased stickiness and rancidity

EMULSIFICATION
Sucrose esters are very effective emulsifiers, due to their high HLB value. This results in relatively small oil or fat droplets in the confection. These smaller droplets are less susceptible to separate from the candy, thus causing oiling. Moreover if the droplets are tightly packed in the sugar matrix the formation of rancid components can be delayed. Finally the fine dispersion of fat through the product decreases stickiness of high sugar syrups and confection.

SUGAR CRYSTALLISATION
The effect of sucrose esters on sugar crystallisation is unique. Sucrose esters promote the formation of nuclei which accelerate the crystallisation process. A very fine sugar crystal matrix is formed. The candy will have a very smooth, white and dry appearance with a non-sticky and very stable texture.

CONFECTIONERY APPLICATIONS
In chewy soft candy like chewies, caramel and toffee sucrose esters speed up crystallisation, and create more and smaller crystals which leads to a very stable sugar matrix. The result is a very soft and stable candy. The emulsifying capacity of sucrose esters keeps the fat finely dispersed in the candy.

IN PANNING CONFECTION (sugar as well as polyol)
Sucrose esters accelerate crystallization and drying and thus speed up processing. Besides this, the small sugar crystals result in a white and smooth coating. Whitening agents like TiO2 can be replaced, and the time-consuming smoothening step can be skipped or shortened. Sugar coating with sucrose esters is less permeable, so any defect in the pre-coating will lead to less problems.

FUDGE
Sucrose esters create an extra hurdle against rancidity in confections like fudge. The fat in the candy is better dispersed, so less accessible for oxygen and UV-light, delaying oxidation of fat.
Sucrose esters disperse the fat without the risk of oiling.

CEREAL BAR
In cereal bars sucrose esters finely disperse the fat in the binding syrup, which optimises the lubrication capacity of the fat. The result is a less sticky cereal bar, and easier production, packing and eating.

CHEWING GUM
The viscosity of chewing gum base is decreased with the addition of sucrose esters. Sucrose esters also improve flavour release or create a cooling effect. The selective anti-microbial effect of sucrose esters can be used in dental chewing gum.

Please contact CHIMAB Customer Service ( chimab@chimab.it; +39 049 920 14 96) for further information on Sucrose Esters in your products. 


December 05, 2018

CHIMAB R&D Labs developed a renewed range of food ingredient solutions for cooked ham.

CARNIBRINE product range includes solutions for low and high injection cooked ham, with different injection range:

  • CARNIBRINE GRANCOTTO PLUS 20,30: 20-35% injection
  • CARNIBRINE BB PLUS: 40-50% injection
  • CARNIBRINE B60: 50-65% injection
  • CARNIBRINE M75: 65-80% injection

Every CARNIBRINE range products is characterised by balanced and specific formulations that bring many benefits to the finished product.  

  • High yield during cooking time
  • Good sliceability
  • Homogeneous colour
  • Low syneresis in sliced product
  • Allergen-free
  • No off-taste

Moreover, CARNIBRINE product range is perfect for reducing tumbler processing time.


November 30, 2018

EU Regulation of 15 October 2014 n. 1084 from the European Commission allowed the use of food additive diphosphate (E 450) as leavening agent and acidity regulator in ready-to-use leavened dough.The regulation authorizes the use of adenosine diphosphate (E 450) in a maximum concentration of 12,000 mg/kg.


 For further information on ingredients and CHIMAB food ingredient solutions for the BAKING sector please contact our Customer Service – chimab@chimab.it ; +39 049 9201496. Our technologists are at your disposal for designing innovative functional solutions, in line with the market trends (organic, clean label, allergen free)


November 28, 2018

As a new food product, the European Commission has authorized the use of xylo-oligosaccharides in white bread, wholemeal bread, in breakfast cereals, in biscuits, in soya-based beverages, in yogurt, in creams of spreadable fruit and in chocolate products, according to the concentrations provided therein.

The Regulation applies from November 26, 2018.

Provisions envisaged by EU Regulation no. 2018/1648

The new EU Regulation provides that the xyl oligosaccharides can be used:

  • in white bread, in a concentration not exceeding 14 g / kg;
  • in wholemeal table bread, in a concentration not exceeding 14 g / kg;
  • in breakfast cereals in a concentration not exceeding 14 g / kg;
  • in biscuits, in a concentration not exceeding 14 g / kg;
  • in soy beverages, in a concentration not exceeding 3.5 g / kg;
  • in yogurt, in a concentration not exceeding 3.5 g / kg;
  • in fruit spreads, in a concentration not exceeding 30 g / kg;
  • in chocolate products, in a concentration not exceeding 30 g / kg.

Indication to be reported on the label of food supplements

The denomination to be shown on the label of the food products mentioned above containing the new food is "xylo-oligosaccharides ".


November 26, 2018

The European Commission, with EU Regulation of 5 November 2018 n. 1649, amended the Community legislation regulating the production, marketing and use of flavorings and food ingredients with flavoring properties intended for use in and on foods, repealing the references of flavoring substances having a number:

  • 07.127 relating to the substance p-mint-1,4 (8) -dien-3-one;
  • 11.008 relating to the substance 2-aminoacetophenone;
  • 13.175 relating to the substance 4-acetyl-2,5-dimethylfuran-3 (2H) -one;

as the responsibles for placing them on the market have withdrawn their application for authorization.

From 26 December 2018, date of entry into force of the Regulation in question, the substances cannot be used in foodstuffs.

Transitional provisions

The Regulation in question provides that:

  • foods to which one of the revoked flavoring substances has been added and which were placed on the market legally before 26 December 2018, may be marketed until the minimum storage term or until the expiry date;
  • Food imported into the Union to with one of the flavoring substances in question may be marketed until the minimum storage period or until the expiry date, if the importer can prove that they have been shipped from the origin country and were traveling to the Union before 26 December 2018;
  • the above exemptions do not apply to flavor mixtures.

November 21, 2018

The European Commission, with the EU Regulation of 30 October 2018 n. 1632, authorized the placing on the market, as a novel food product, of the sweet whey protein isolate in the infant formulas and continuation, in the substitutes of the entire daily food ration for weight control, in foods for special medical purposes and food supplements.

The Regulation in question will apply from November 20, 2018.

Provisions envisaged by EU Regulation no. 2018/1632

The new EU Regulation provides that the cow's milk whey protein isolate can be used:

  • in formulas for infants, in a concentration not exceeding 30 mg / 100 g if in powder form and 3.9 mg / 100 ml if reconstituted;
  • in the follow formulas, in a concentration not higher than 30 mg / 100 g if in powder form and 4.2 mg / 100 if reconstituted;
  • for substitutes of the entire daily food ration for weight control, in a concentration not higher than 300 mg / day;
  • in foods for special medical purposes, in a concentration not exceeding 58 mg / day for infants in infancy, 380 mg / day for children and adolescents aged between 3 and 18 and 610 mg / day for adults;
  • in food supplements, in a concentration not exceeding 58 mg / day for infants in infancy, 250 mg / day for children and adolescents aged between 3 and 18 and at 610 mg / day for adults.

Indication to be reported on the label of food supplements

The denomination to be reported on the label of foods containing the new food is "sweet whey protein isolate", except for food supplements containing the sweet whey protein cow isolate which must bear the words "This supplement food is not suitable for children / adolescents under the age of three / eighteen. "


November 19, 2018

CHIMAB and Sensus announced that their full range of chicory inulin and oligofructose products qualifies as natural according to the new ISO 19657:2017 standard. About a year after ISO set a new standard for food ingredients to be called ‘natural’, chicory root fiber is the first dietary fiber to achieve this verification.

The root of the chicory plant is the natural source of the inulin and oligofructose ingredients, produced by SENSUS and distributed in Italy by CHIMAB. Great satisfaction, now that we can call our chicory inulin natural according to the very latest and strict ISO standard. There are many fibers available in the market and this qualification distinguishes chicory inulin from fibers that you cannot find in nature.

‘Occurring in nature’ is exactly the focus of ISO when determining the ‘naturalness’ of an ingredient. Inulin has been part of our daily diet historically and there are over 36,000 plants in the world that contain inulin fiber, like banana, wheat and garlic. The inulin is extracted with hot water from chicory roots, which contain a high level of inulin. The inulin fiber delivered to the customer is the same as you can find it within the chicory root.

To become verified as natural, an ingredient must occur in nature. For this reason, not many other dietary fibers will qualify for this verification, simply because they do not occur in nature. Although some producers will claim that their fibers are from ‘natural origin’, you will not find these fibers in nature. Chicory root fiber is today the only dietary fiber that is verified as natural according to ISO.

After the recent FDA approval of dietary fiber status of chicory inulin and oligofructose in the new food labelling regulations, this standard will help our customers to make the right choices, using the right dietary fiber when they want to use only authentic and natural ingredients in their products. It is another step forward in going back to nature!

For more information about the natural verification and using chicory root fiber to produce healthy and tasty food products, feel free to contact CHIMAB Customer Service (chimab@chimab.it; 049 9201496)


November 19, 2018


The European Commission, with the EU Regulation of 30 October 2018 n. 1633, authorized the placing on the market, as a new food product, of the refined shrimp peptide concentrate in food supplements for the adult population.

The Regulation in question will apply from November 20, 2018.

Provisions envisaged by EU Regulation no. 2018/1633

The new regulation can be used in food supplements to the adult population in a concentration not exceeding 1,200 mg / day.

Indication to be reported on the label of food supplements

The denomination to be reported on the label of food supplements containing the new food is "refined shrimp peptide concentrate".


November 14, 2018

The European Commission, with the EU Regulation of 30 October 2018 n. 1631, authorized the placing on the market, as a novel food product, of the bilberry powder extract in food supplements for the adult population.

The Regulation will apply from November 20, 2018.

Provisions envisaged by EU Regulation no. 2018/1631

The new EU Regulation provides that, the blueberry powder extract can be used, in food supplements for the adult population, in a concentration not exceeding 350 mg / day.

Indication to be reported on the label of food supplements

The denomination to be reported on the label of food supplements containing the new food is "blueberry powder extract".


November 07, 2018

We inform that our warehouse will be closed for stock-taking from 17th  to 28th of December included: during this period it won’t  be possible to make shipments, deliveries or shipments freight collect.

Moreover, due to carriers services' interruption, we will be able to guarantee deliveries only by 19th December.

For special requirements, our sales department is available to the number +39 0499201496, or by email at chimab@chimab.it