Südzucker International Finance B. V. Südzucker AG ... - Xetra

Research and developmenta number of applications, particularly in theconstruction, farming and forestry industries.Product development in the starch division forconstruction and ceramicsWe have succeeded in developing a product line formanufacturing modified starches for dispersioncolours. Normally, high-priced cellulose ether is usedfor dispersion colours. The market launch is foreseenwhen the new coating line starts operating at Gmünd.This is a new application for modified starches.Rice ingredients as a new field of developmentThe integration of Remy Industries, which producesrice-based ingredients such as rice flours, starch andproteins, has substantially strengthened developmentin the areas of bakeries, cheese and all-vegetablerecipes. Furthermore, combined products,incorporating rice starch and inulin, are also beingdeveloped for new applications.FructaneThe fructane research and development activities,including inulin and fructo-oligosaccharide, arelocated in Belgium. Application tests of two newproducts, RAFTILOSE®Synergy1 and RAFTILINE®HPX,show considerable technological advantages,including for fat and cheese spreads.Food additives developed especially for the endconsumermarket, covered under the overall title of“Innergy Food”, are initially sold in Belgium andinclude Optimal Inside (RAFTILOSE®Synergy1 insmall portion sticks), Take 2 (tablets withRAFTILOSE®Synergy1, calcium and orange fibre)and Active Fiber (powder from RAFTILOSE®Synergy1and orange fibre).In the nutritional research area, studies are beingcarried out on the effects of inulin and oligofructoseproducts on bone mineralisation and calciumreabsorption. Further objectives relate to possibleprotective effects from intestinal cancer, modulationof the immune system, lipid metabolism and overallwellness. As a further step, there have beenexaminations on the impact of RAFTILOSE®Synergy1on the overall health of elderly persons. Part of thesestudies was supported by the EU-subsidised SYNCANproject, co-ordinated by ORAFTI. The database ofpositive health effects of fructanes was furtherexpanded with these studies.Development of new fondant productsFondant comes from the French word "fondre"which means "melt" and thus demonstratesthe prime quality characteristic of the product:microscopic crystals for gentle melting.Snow-white fondant is produced from refinedsugar and glucose syrup, a sugar base makingwork considerably easier for the user, as it can beprocessed to form attractive glazes in little time.For production, a hot, supersaturated solution isstirred and intensively mixed under rapid cooling,so forming a large number of fine saccharinecrystals. This process is known as tabling, referringto the traditional method of making fondant witha spatula on a cooled marble slab. Today, tablingis carried out continuously on turntables underpre-defined conditions, guaranteeing constantgood quality.F-76