Antioxidants are substances that may protect cells from the damage caused by unstable molecules known as free radicals. Antioxidants interact with and stabilize free radicals and may prevent some of the damage free radicals otherwise might cause. Examples of antioxidants include beta-carotene, lycopene, vitamins C, E, and A, and other substances.
Bake stability refers to the prevention of boiling-out, burning or spreading of fillings in baked goods during times of exposure to high temperatures. URC® products are designed with a unique versatility to suit a range of baked applications including baked bars to ensure maximum performance is achieved.
Bioavailability is the measurement of the rate and amount of a chemical compound that ultimately achieves systemic circulation and is absorbed with an active effect into various target tissues after it is eaten or administered.
Brix is the measure of the percentage of soluble solids (primarily sugar solids). It is used in the sugar manufacturing industry and in the food industry for measuring the approximate amount of sugars in fruits, vegetables, juices, wines and soft drinks. Levels are measured using a refractometer.
Carbohydrates (from 'hydrates of carbon') or saccharides are the most abundant class of organic compounds found in living organisms. They fill numerous roles in living things, such as the storage and transport of energy and structural components.
The Glycaemic index (also glycemic index) is a measure of the effects of carbohydrates on blood glucose levels. Carbohydrates that break down rapidly during digestion releasing glucose rapidly into the bloodstream have a high GI; carbohydrates that break down slowly such as fructose, releasing glucose gradually into the bloodstream, have a low GI.
Fructose (also referred to as fruit sugar) is broken down by the body slowly and is converted into sucrose and glycogen. Fructose is often recommended for, and consumed by, people with diabetes mellitus or hypoglycemia, because it has a very low Glycemic Index (GI 23) relative to cane sugar.
Oxygen Radical Absorbance Capacity (ORAC) is a method of measuring antioxidant capacity in different foods. For example: The commonly accepted value for blueberries is 66 µmol TE /g. When tested the mean ORAC value of URC® mixed berry, blackcurrant, acai and blueberry pieces ranged from 71 - 79 µmol of Trolox Equivalents per gram (TE /g).
Shelf life is the length of time that food, drink, medicine and other perishable items are given before they are considered unsuitable for sale or consumption. Water activity is an important consideration for food product design and food safety.
Is a term coined by the food and beverage industry to refer to a fruit or extract which combines strong nutrient richness and antioxidant quality e.g. acai, goji berry, blueberry, pomegranate.
Pectin is commonly derived from citrus fruits or apples. Pectin is used in food as a gelling agent in a variety of products from jellies and jams to yogurt and fruit smoothies. Fruit pectins are used in some URC® products to achieve soft-bite or mouth feel and to contribute to bake-stability.
Water activity measures the amount of ‘free’ moisture in a product and gives it a rating between one and zero, whereby one is water and zero is zero free moisture. Most URC® products fit within a range of 0.30 - 0.65 and can be altered to suit applications and design specifications.
Water activity (aw) has its most useful application in predicting the growth of bacteria, yeasts and moulds. For a food to have a useful shelf life without relying on refrigerated storage, it is necessary to control either its acidity level (pH) or the level of water activity (aw) or a suitable combination of the two.