AB Enzymes upgrades texturiser for clean label bakery products
The company said its VERON GMS+ texturiser could also help bread improver manufacturers to combat current market volatility for raw materials.
The texturiser has applications in yeast raised bakery products that would normally use monoglycerides. However, it cannot be used in cakes as the crumb structure and high fat/sugar are too different and cannot be achieved with an enzyme.
Closing gap on monoglycerides
Oscar Diez, business director for baking enzymes at AB Enzymes, told BakeryAndSnacks.com: “The former VERON GMS launched in 2008 had some drawbacks such as differing dough properties, crumb cell structure and texture than compared to the one obtained with monoglyceride.”
“VERON GMS+ is closing this gap, which was also confirmed by customers in the pre-market test phase,” he said.
He added that the new version could be used to replace higher doses of monoglycerides than was previously possible.
The official launch will take place at Food Ingredients Europe (FiE) this week, but selected partner were given early access. The first production batch was made this year in October.
Diez said some of the pre-market test partners were planning to use the ingredient as they had already modified processes to use the product.
Asked if there was anything similar on the market, he said: “Currently we do not know of any similar enzyme product being successfully used for exactly the same purpose and achieving a very close texture to monoglycerides.”
“All previously existing enzyme solutions differ quite significantly from the texture profiles achieved with monoglycerides,” he said.
Cost and processing modifications
According to Diez, VERON GMS+ would give a third cheaper cost in use over monoglycerides
“VERON GMS+ is a much more cost efficient solution than 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,” he said.
However, he added that most bread improver producers would need to adapt some of their processes in order to balance their formulations.
The texturiser is available worldwide.
