Emulsifier alternative for baking

Wednesday, 28 October, 2009 | Supplied by: DSM Food Specialties


DSM Food Specialties is building on the successful introduction of its breakthrough enzyme technology Panamore, by adding a second product to the range. Panamore Spring is an enzyme preparation which offers bread manufacturers a cost-effective and sustainable alternative to the emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).

Panamore Spring contains several enzyme activities. These activities have a combined action on the lipids naturally present in wheat flour, producing compounds which have emulsification properties. The result is a more stable, tolerant and shock-resistant dough and an end product with fine and soft crumb structure as well as good volume and extended shelf life. Used at far lower dosage levels than SSL, Panamore Spring also delivers major cost savings for bread manufacturers, not only through lower ingredient costs but also reduced storage and handling.

For some time, the demand has been there for a more consumer-friendly alternative to chemical emulsifiers. SSL is widely used in bread making owing to its ability to improve the texture, volume and shelf life of baked goods. However, with constant consumer and retailer pressure for more natural ingredients, many bread makers are looking to remove such chemical emulsifiers from their formulations.

Panamore Spring is claimed to be more than just a direct replacement for SSL - it also delivers cost and quality improvements.

Online: www.dsm-foodspecialties.com
Phone: 02 8778 9800
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