Using Exotic Ingredients

 Using Exotic Ingredients
April 1996 -- Applications

By: Laura Brandt
Contributing Editor

  Consumers nationwide do not have far to look for sodas made with ginseng and guarana, as well as numerous juice drinks or teas that contain aloe, echinacea, acerola, or even ginkgo. But why are companies adding these ingredients to their products? Although many in this country perceive herbal ingredients as exotic or unusual, a lot of these ingredients have been used for centuries as remedies for common ailments such as colds, digestive problems, and lack of energy. In the 1990s, health-conscious consumers are more willing to try products containing functional ingredients that are good for them, instead of viewing them with skepticism.A hot treatment for colds  If you are lucky enough to have purple coneflowers growing in your perennial garden, then you have what is considered one of the hottest herbal remedies for treating colds and flu. Extracts of the genus Echinacea (ek-a-NAY-sha), species either purpurea or angustifolia, work by increasing the level of white blood cells and stimulating the immune system.  Echinacea root, either chewed or in tea, was used by Central Plains Indians for infections, wounds and snakebites. Products such as tincture of Echinacea (a concentrated alcohol extract) were common earlier in this century, but by the 1930s this herb had lost its popularity with the advent of antibiotics. Although the plant has been abandoned by Americans, Europeans continue to use and study it.  Numerous German clinical studies have shown that Echinacea is important in strengthening the body's immune system. Although no one is exactly sure why this plant works so well on colds, some researchers believe that polysaccharides, flavonoids, fatty acids, and caffeic acid derivatives (echinacosides) are important. In Germany today, over 200 pharmaceutical preparations are made from Echinacea plants, including extracts and salves that are also used for wound healing and strep throat.  Echinacea acts much like the body's own anti-viral creation, interferon, according to Michael Castelman in his recent book, Nature's Cures. Cold-infected cells release a tiny amount of interferon before they die. This increases the surrounding cells' ability to resist infection. After scientists bathed cells in Echinacea, they exposed them to influenza and herpes viruses. The cells exposed to Echinacea showed significant resistance to infection, compared with untreated cells.  So, how are consumers getting Echinacea in their diets? Although Echinacea is available in the form of capsules or tinctures, many herbal teas and ready-to-drink (RTD) products are emerging on the beverage scene. Lemon Ginger Echinacea Juice from R.W. Knudsen, Chico, CA, is a recent market introduction that contains some unique ingredients such as brewed ginger root tea, acerola cherry juice, and E. purpurea juice extract.  "We wanted to develop a healthful, juice-based beverage that appealed to cold sufferers," says Cindy Schroeder, food technologist at Knudsen. "Most health-conscious consumers are familiar with Echinacea. We enhanced its appeal by adding lemon and honey, which are comforting ingredients. You can drink this juice hot or cold." Acerola cherry juice was added for its high vitamin C content. Besides contributing flavor, ginger has immune-boosting benefits and soothes the digestion.  Echinacea Plus™ is one of the top sellers in Sebastopol, CA-based Traditional Medicinals' line of medicinal herb teas, according to Michael Langenborg, director of marketing. "The use of Echinacea has really skyrocketed, but it is widely misused. Echinacea should be used at the very first signs of a cold or the flu, and continued for up to two weeks so that it can trigger the immune system and knock out a cold before it starts." he says. "It also can be used throughout a cold or flu, or during a 10-day 'immunity booster program' where users are seeking to bolster their immune system to ward off illness. However, you must use this product at the appropriate time for maximum effectiveness."Less stress, more energy  Ginseng, the "root of heaven," has been prized in the Orient for thousands of years as a panacea for illness and as an aphrodisiac. It has been used to stimulate the immune system, increase stamina, and regulate blood pressure.  Mainstream popularity of ginseng has occurred over the last few years. Now you can find ginseng products in convenience, grocery and drug stores, in addition to health food stores around the country.  Ginseng is considered an "adaptogen," which refers to herbs that provide relief from stress factors, or anything that causes the body to adapt or normalize itself. The brain's adrenocorticotropic hormone (ACTH) activity is said to increase with the use of ginseng. ACTH stimulates the production of adrenal hormones in stress situations. Saponins (ginsenosides) and the element germanium are thought to be responsible for ginseng's efficacy.  Varieties. At least three types of ginseng have been used for medicinal purposes: Panax ginseng is the Asian variety used for thousands of years. It is cultivated mainly in Korea and Japan. Panax quinquefolium, or American ginseng, is native to parts of Canada and the United States. It has been cultivated in the U.S. since the late 1800s, mostly in Wisconsin. Most of it is now shipped to Asia. Eleutherococcus senticosus -- also known as Siberian or Eleuthero ginseng -- is a distantly related plant that is less expensive than either Asian or American ginseng, but with similar medicinal uses. It grows in Siberia, Manchuria, China, and Northern Japan.  Getting to the root of it. "The age of the ginseng roots is very important," says Rose Martin, vice president of sales for Il Hwa Korean Ginseng, Belleville, NJ. "The ginsenoside (active ingredients) content reaches a measurable quantity in the roots between the fourth and fifth years."  The sixth year is the optimum harvest time. During the six years that the ginseng plant is growing, the roots are transplanted several times because they completely deplete the soil. What they absorb from the soil, however, is converted to many useful components.  "Our ginseng concentrate contains 42 identifiable trace minerals, most of the B vitamins, 14 saponins, and more germanium (regulates blood pressure) than any other plant, including garlic," notes Martin. "It is the synergistic effect of all of these ingredients that gives ginseng its efficacy. Only low temperatures should be used to extract ginseng in order to avoid destroying some of the active components and to prevent burnt flavors."  Product formulation. Recently, many beverage companies have jumped on the good-for-you bandwagon with ginseng soft drinks. One of the first manufacturers, Ginseng-Up Corp., New York, produces Ginseng-Up, a carbonated soft drink that contains Il Hwa Korean ginseng extract. Originating in 1982, the company now has 11 different flavors, including cola and a variety of fruit flavors.  "Original Ginseng-Up is the most popular flavor," according to Edner Pierre-Louis, marketing and sales manager. "It has ginseng's unique flavor -- earthy but sweet, without the mustiness. We added natural flavors to help cover up any off-notes."  To preserve the active components of Korean ginseng, the company fine-tuned its pasteurization process. The product has a shelf life of a year-and-a-half.  "Trying to get pleasing flavor profiles is one of the major challenges in developing ginseng products for the U.S. market," says Dave Dafoe, president, Pro-Liquitech, Louisville, KY. "American consumers usually don't like products with ginseng extract by itself because it is very earthy, woody and bitter. You must find the right usage level of extract in a beverage for consumer acceptability."  The flavor of ginseng works much better in low-acid drinks such as teas, according to Dafoe. In high-acid soft drinks, the flavor doesn't always work as well. In a ginseng cola, for example, the designer must balance the ingredients so that the ginseng flavor is not overpowering.  "Ginseng blends well with fruit flavors in soft drinks or teas," says Dafoe. "You must carefully blend delicate fruit flavors to complement the ginseng, without enhancing its musty, earthy notes."  According to ginseng suppliers, people probably won't find an energy boost after ingesting ginseng, either by drinking a beverage or taking a capsule once, but they may see results after continued consumption. In Asian cultures ginseng is usually used quite frequently, in a preventive rather than curative manner.  Forms. Ginseng is available as a root, extract or powder. Only the whole root extract contains the full range of components: B vitamins, trace minerals, and ginsenosides. Standardized ginseng extracts contain various levels of ginsenosides or eleutherosides, depending on the variety.Ginkgo: The mind sharpener  If you've ever seen a Ginkgo, a tall, magnificent tree with beautiful fan-shaped, leathery leaves that turn golden in autumn, you can almost feel something magical about it. Ginkgo biloba, a popular ornamental tree in many parts of the world, including the United States, is regarded as a living fossil. Specimens that are 200 million years old (Permian era) are nearly identical to today's ginkgo trees.  Studies suggest that ginkgo improves problems associated with aging, such as memory loss and poor circulation, by improving blood and oxygen flow to the brain. Ginkgo is used widely in Europe. The flavonglycosides are flavonoid molecules unique to ginkgo.  But can you formulate products with ginkgo? Fortunately, standardized extracts of ginkgo components are available from many suppliers, and some ginkgo-containing products already are on the market.  Celestial Seasonings Inc., Boulder, CO, has recently come out with a line of six Herbal Comfort™ teas that include "good-for-you" herbs such as ginkgo, ginseng, echinacea, milk thistle seed, and roasted dandelion root. GinkgoSharp™ Herb Tea contains ginkgo leaves and a standardized ginkgo extract. Siberian ginseng and gotu kola, an herb commonly used to prevent brain fatigue, are also included in the formulation. Peppermint leaves and cinnamon help balance the flavor profile.  "Flavor is the main problem with most of the medicinal teas," says Kerin Franklin, senior food scientist at Celestial Seasonings. "Herbs have very strong flavors that are grassy, weedy and medicinal. It's sometimes difficult for people to drink a whole cup of medicinal tea. They would rather swallow a pill than drink a tea that tastes offensive. Our goal behind the Herbal Comfort line was to come out with medicinal teas that are not only efficacious, but taste great."Aloe: Relief inside and out  Many people keep a plant on their windowsill known as aloe vera. If you get a burn, you simply snip off a leaf, slit it open, scoop out the gel, and apply it to the affected area for quick relief. But how many realize that the plant Cleopatra used as a skin moisturizer has become a popular ingredient in beverages?  Aloe vera, of which Aloe barbadensis is one of the best-known varieties, is a spiny succulent that has been around for centuries. Its use as an internal drink for indigestion and as a treatment for skin problems dates back to Egypt in 1500 B.C. Native to Africa and the Mediterranean, the plant is now grown throughout the world, especially in Florida, Texas and the southwestern United States.  "Use of aloe in food products is on the rise," says Tom Brown, vice president of marketing for Florida Food Products, Eustis, FL. "Aloe is very popular in Asian candies, desserts and beverages."  In addition to the ethnic market, U.S. chains such as Wal-Mart are now carrying aloe juice products. Although these juice products are relatively expensive, consumers are drinking them for their health benefits.  "Aloe alone does not taste very good, so it's usually blended with other juices," says Brown. "Aloe not only heals the skin, but actually coats the inside of your system and acts as a Band-Aid, particularly for ulcers and colon maintenance."  The recommended dosage of straight aloe juice is 2 to 4 oz. per day, according to Brown. Some have used aloe juice as an overall health tonic and as a treatment for arthritis, diabetes and high blood pressure. Some of these benefits may come from the plant's synergistic combination of amino acids, polysaccharides, vitamins and minerals.  Last year, Yerba Prima of Ashland, OR, introduced Aloe Falls(tm), a line of six ready-to-drink tea and juice products.  "Creating an aloe beverage is a challenge," says Peter Finkle, director of quality assurance. "Flavor and cost are the major considerations when formulating these products." Herbal extracts are usually expensive.  Straight aloe juice is a little bitter. Consequently, the main objective when formulating with aloe is to get the right level of extract to maximize health benefits without compromising taste or cost limitations. "We blended white grape juice concentrate and Sucanat, a minimally processed cane sugar, into the formulation," says Finkle.  So far, distribution of Aloe Falls is only in health food stores, but Finkle says by the end of the year the products will be found in grocery aisles.  Aloe can be made into juices, concentrates and freeze-dried powders. The inner gel (known as "juice") can be sold in its naturally opaque, light tan form, or it can be clarified. Aloe vera gel should not be confused with aloin, a component of aloe that is a laxative agent. Aloin is found in the outer rind of the leaf known as "latex." Aloe processors often use cold-temperature evaporation to preserve complex carbohydrates and other heat-sensitive components.  "The shelf life of liquid products is generally about a year, while the powders are stable for several years at room temperature," says Brown. "We recommend using the liquid concentrates for beverages because they are easier to disperse than the powders."  A variety of food-grade aloe products are available, including whole gel, which is a filtered, concentrated, light tan product that results from separating the outer rind from the inner gel. This may be further processed into an ultra-purified form that is devoid of color and impurities. Both of these are available as a 10X, 40X or 200X freeze-dried powder. The whole leaf gel, a filtered product made from the entire leaf, is available as either a 10X or 200X freeze-dried powder.Sourcing and specifying  Most botanical extracts are standardized for their active components. In the United States, however, the methodology for identifying and testing levels of these components is still in developmental stages. Current problems will be resolved as scientists continue to analyze these compounds.  More than ever, product developers must form partnerships with their suppliers to guarantee a reliable source and composition of the materials they are purchasing.  For example, in the case of Korean ginseng roots, Martin cautions, "Although you can analyze for ginsenosides, they can be obtained by cutting the skin and rootlets off more mature roots. A cheaper product could consist of powder from the immature roots mixed into these ginsenosides in order to claim ginsenoside content. Also, keep in mind that six-year-old Korean ginseng roots cost between $200 to $250 per pound."  A supplier of botanical ingredients, Frutarom Meer Corp., North Bergen, NJ, offers a line of water soluble, standardized powdered extracts that are extracted from plants, concentrated, and spray-dried.  "You can use a lot less of the powdered extracts compared with the powdered botanicals because they're so concentrated," says Morris Glazer, product manager with Frutarom Meer. "Botanicals taste inherently musty and earthy. Food product designers and flavorists must work around these flavors to make a product acceptable to consumers. You can't use off-the-shelf flavors; you must customize them for each application."  Some extracts form sediments in liquid beverages that may be filtered out. However, these often have a more natural appeal to health-conscious consumers. "Shake before serving" is usually stated on the product label.Regulatory aspects  "Herbal products were never covered as dietary supplements under the Code of Federal Regulations," says Fran Ertl, Ph.D., vice president - technical, Botanicals International, Long Beach, CA. "In the past, if you put label claims on your package, the product was considered a drug. But under the Dietary Supplement Health and Education Act of 1994 (DSHEA), companies are permitted to make structure and function claims as long as the label clearly indicates that the product is a dietary supplement and not a food." This also means that manufacturers must substantiate the claims they put on their labels. If the claims are incorrect -- i.e., ingredients are missing or are not in the product at the stated level -- then the manufacturer must answer to the FDA.  For a ginkgo tea, the manufacturer can say, "Ginkgo extract supports normal oxygen flow to the brain," which has been scientifically proven. Ginkgo has been shown to open capillaries that increase blood and oxygen flow to the brain. Manufacturers cannot state that the product itself will cure, prevent or treat a disease.  Current FDA proposals include requiring the words "Dietary Supplement" on the front panel of a product package and listing nutrition information under "Supplement Facts." (For more on DSHEA, refer to "Nutraceuticals: Designing While Avoiding Regulatory Pitfalls" the February 1995 issue of Food Product Design.)Future growth potential  "You can build a complete nutritional food system with the botanical extracts because some of them have high nutritional value and/or functional properties," says Randy Kreienbrink, vice president of sales, Weinstein Nutritional Products, Irvine, CA.  Some promising food applications for functional ingredients, according to Kreienbrink, include nutritional bars made with ingredients like echinacea, guarana, ginkgo; and cereals containing acerola berry. He notes some other recently popular ingredients such as willow bark, green tea extracts, and saw palmetto.  Each botanical extract is standardized for active components. For example, willow bark contains natural salicin, the same material in aspirin. Guarana, derived from a Brazilian red berry, contains high levels of caffeine. Although guarana beverages have been popular in South America for a long time, companies such as PepsiCo and IBI Beverage have only recently started to formulate guarana soft drinks for the U.S. market.  "Guarana has been an extremely hot beverage item," says Alan MacFadden, beverage manager, McCormick & Wild, Hunt Valley, MD. "Guarana works well with a variety of flavors such as fruits, vanilla, tea, cola and mint in either sucrose- or aspartame-based beverages."  Antarctica," a popular Brazilian carbonated soft drink that contains guarana, claims to have "the taste of the rain forest."Further research  The Office of Alternative Medicine (OAM) was created in 1992 within the National Institutes of Health (NIH) to promote scientific research of alternative health practices. This year, OAM is funding 10 projects that are being conducted at various research facilities around the U.S. to evaluate alternative medical practice. Some of these projects include University of California, Davis, asthma, allergy, and immunology; Stanford University, Palo Alto, CA, aging; University of Maryland School of Medicine, Baltimore, pain. Eventually, conclusive monographs will be published on the efficacy of herbal ingredients.  Until their active ingredients can be isolated, analyzed and identified, many herbal ingredients will still be considered "folk remedies" by mainstream medical practitioners. Since most botanical items -- including herbs -- cannot be patented, a lack of financial incentive discourages companies from investing in research.  As more people take a wellness approach to their health, instead of a curative one, more herbal extracts will be added to products for health benefits and flavor. After all, "an ounce of prevention is worth a pound of cure."Back to top<