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Alternatives for Emulsifiers

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Extensive efforts have been made to find technically convincing alternatives  to the use of common emulsifiers such as DATEM, CSL/SSL or GMS . This is now possible with the help of  baking enzymes such as transglutaminase or very specific lipases. AB Enzymes have filed a patent for the use of transglutaminase in baking applications. This enzyme cross-links the gluten proteins and improves the consistency and stability of the dough.

Although the timing and mode of action of enzymes in many cases is very different from emulsifiers, enzymes can be a good alternative to the use of emulsifiers. In many cases enzymes will result in cost savings and other associated benefits.

These type of enzymes are of utmost importance during the mixing and handling as well as the fermentation stage of the dough. The enzymes are therefore used as processing aids in the first steps of the baking process and are deactivated during the baking step by the heat of the oven.

Our product solutions for emulsifier replacement are:

VERON® Hyperbake-T
VERON® Hyperbake-T is our powerful dough strengthening lipase preparation, which is used to create a dough stabilizing and improvement effect in bread improvers and allows for “enzyme only” formulations. Using VERON® Hyperbake-T allows creation of more economic and competitive bread improver formulations. VERON® Hyperbake-T ensures dry and fluffy doughs with excellent machinability, improved dough and fermentation stability. The baking volume also significantly increases and the crumb shows an attractive regular pore structure and brighter colour. The baked goods have a pleasant shape and appearance.

VERON® GMS+
VERON® GMS+ achieves the same  properties (softness, resiliency, texture) as monoglycerides, but with a different mode of action acting upon the dough components before baking  instead of the final bread..  Use of this enzyme is much more cost efficient and allows the formulation of “enzyme only”  solutions. VERON® GMS is a new development for use in yeast raised baked goods using a patent-pending amylolytic enzyme acting synergistically in combination with a lipolytic enzyme.