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DuPont’s bakery enzymes approved in Japan

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Gill Hyslop

By Gill Hyslop+

06-Jul-2017
Last updated on 06-Jul-2017 at 11:17 GMT2017-07-06T11:17:23Z

DuPont has had the approval to market three bread enzymes on the Japanese market. Pic: ©iStock/flyparade
DuPont has had the approval to market three bread enzymes on the Japanese market. Pic: ©iStock/flyparade

DuPont has announced it has received “the go-ahead” by the Japanese Ministry of Health, Labor and Welfare for three bakery enzymes for use as processing aids in the country’s bakery industry.

EI du Pont de Nemours and Company, commonly referred to as DuPont, is an American conglomerate that was founded in July 1802 as a gunpowder mill.

The PowerFresh range:

  • PowerFresh 3150 is used for soft rolls
  • PowerFresh 4150 benefits sandwich breads
  • PowerSoft 7033 adds sweetness to baked food and keeps pound and sponge cakes moist

Its latest achievement confirms the entitlement of Japanese bakers and flour miller to include PowerFresh and PowerSoft enzymes in their bakery applications.

The enzymes are based on DuPont’s G4 amylase technology that has anti-staling properties, and enhance freshness, softness and moistness in baked products.

The company also said its new range maintain consistent quality in crumb and texture.

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