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New baking enzyme launched at FiE

Source:AB Enzymes Release Date:2011-12-02 612
Food & Beverage
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Enzymatic monoglyceride replacer, VERON GMS+, is latest from AB Enzymes

PARIS -- Veron GMS+, the most recent addition to the well-known Veron baking enzymes range from AB Enzymes, was officially launched by during the recent FiE exhibition here.

Monoglycerides are widely used emulsifiers in the baking ingredients industry. Unlike

DATEM or CSL/SSL, which are used in yeast-raised baked goods mainly because of their dough-strengthening and volume-enhancing effect, monoglycerides are mainly used as crumb texturizing agents.

Veron GMS+ was specifically designed to achieve exactly the same crumb texture profile and crumb structure in yeast raised baked goods, unlike previously available enzyme solutions which were a long way off from achieving an identical texture profile of monoglycerides. Using a patent-pending amylolytic enzyme acting synergistically in combination with a lipolytic enzyme, this new baking agent works regardless of the type of monoglyceride previously used in the bread improver formulation, such as powdered mono- and diglycerides or distilled monoglycerides.

Cost-in-use is substantially lower compared with monoglycerides. “By implementing Veron GMS+ in their systems, our customers can save up to 30% of their monoglyceride costs and increase long term predictability of their purchasing budgets,” said Oscar Diez, business director Baking Enzymes at AB Enzymes.

Whilst the initial development of Veron GMS+ was only aimed at full monoglyceride replacement of standard monoglyceride dosages of up to 0.5%, tests show that its unique performance has allowed use for the partial replacement of even higher monoglyceride dosages and in addition partially replace standard dosages of SSL/CSL as a valuable side benefit.

“During our pre-marketing tests we received very positive feedback from our field test partners who were very excited about the performance of Veron GMS+,” said Customer Solutions director Ralf Neumann.

The new baking enzyme therefore provides a good base for formulating clean label ingredient solutions without requiring traditional emulsifiers to achieve an equivalent texture, Mr Neumann added. As a natural emulsifier and with a lower carbon footprint than traditional emulsifiers, it also meets the increasing market demand for sustainability.

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