Mizkan Introduces 5 New Ingredients

MT. PROSPECT, Ill.Mizkan Americas Food Ingredients division added five new products to its ingredients offerings, including a denatured blackstrap rum, black vinegar, cabernet reduction and a caramelized high-fructose corn syrup, during the Institute of Food Technologists Annual Meeting & Food Expo in July.

All of the new products, including the denatured blackstrap rum and black vinegar, take their cue from emerging flavors and ingredients we see," said Maggie Harvey, new product development manager. "Our new caramelized high fructose corn syrup was created to help our customers save a time-consuming step in recipe preparation."

Barbara Zatto, director of culinary and regional sales manager west provided additional product information and suggested applications:

The 80 proof denatured blackstrap rum is an extension of the companys denatured spirits and an addition to its light and dark rum offerings. The product is dark in color and offers undertones of vanilla and sweet molasses. Possible applications include marinades, desserts, barbecue sauce, grilling glazes and for use in pineapple rum sauce. The rum is shelf-stable for 12 months at room temperature.

The cabernet reductions (available sweetened and unsweetened) have a lower level of reduction than most of the company's other reductions, which can result in a more potent wine flavor remaining in the finished product and better carryover to the end-use product. Possible applications for the unsweetened cabernet include cabernet wine finishing sauces, fillings for ground meat, braising liquids for short ribs, addition to tomato-based sauces, vinaigrettes, soups, condiments and barbecue sauces. Possible applications for the sweetened cabernet include a cabernet syrup, caramels, chocolate truffles, or blended with fruit for sorbets, pastries or pie fillings. The cabernet reductions are stable for six months with refrigerated storage.

Black vinegar, commonly used in Thai cooking, has a pungent flavor similar to strong Worcestershire sauce. Flavors include a strong undertone of soy sauce, blended with caramel. Possible applications include Asian curries, marinades for proteins, Asian dipping sauces, Asian noodle sauces and as an additional ingredient in soy-based sauces. The black vinegar is shelf-stable for 12 months at room temperature.

The caramelized high-fructose corn syrup can be used to increase efficiencies and consistency in production and to save time in the caramelization process. Possible applications include use in a base sauce or glaze for food ingredients, including caramel sauces, caramel for sticky buns or cinnamon rolls,  Asian Sauces,  pastry and pie fillings, barbecue sauces and sweet Bourbon sauces. Caramelized high-fructose corn syrup adds a high gloss and aroma to glaze and sauce formulations. The product can be stored at room temperature for 12 months.

Mizkan also recently added Bourbon reductions to its product offerings for use in sauces, entrées, marinades, dressings and food base varieties, while saving manufacturers time and costs of creating bourbon reductions on-site.