Flavours to savour

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Related tags: Dsm food specialties, Flavor, Dsm

DSM Food Specialties will be presenting new bakery enzymes at FiE
2003, which is being held from 18 to 20 November in Frankfurt.

DSM Food Specialties​ will be presenting new bakery enzymes at FiE 2003, which is being held from 18 to 20 November in Frankfurt. The company claims that the product improves the volume and crumb structure of bread.

In addition, DSM's Savoury Ingredients business unit will be launching new products under its Maxavor and Maxarome portfolio of savoury building blocks. These include the yeast-based Maxavor Rye M series of vegan ingredients to complement the company's existing portfolio of process flavours.

Suitable for use in both vegan and vegetarian foods, Maxavor Rye M products create a roasted, meaty taste direction, but are free from animal derivatives.

Catering for demand for low salt diets, Maxavor Rye ABLS, a low sodium process flavour with a clean roast note and Maxarome Plus LS and Plus MS, a low and medium sodium natural flavour enhancer, will also be presented. Maxavor and Maxarome products are non-GM, free from additives and available for both Kosher and Halal diets.

DSM's business unit Baking Enzymes​ will also be presenting its recently launched Bakezyme BXP 5000 and Bakezyme BXP 5001, two key bacterial xylanases for baking. Both products provide dry, smooth doughs and improve gluten extensibility as well as dough tolerance.

In addition, DSM claims that they add value to bread by improving oven-spring, crumb structure and softness as well as increasing volume. The difference between the two products is that Bakezyme BXP 5001 yields dryer doughs and Bakezyme BXP 5000 has a positive anti-staling effect.

These differences enable manufacturers to select the right bacterial xylanase for each situation. Both products originate from the Bacillus Subtilis and complement the fungal hemicellulase range in DSM's Bakezyme portfolio.

Holland Sweetener Company​ - the joint venture between DSM and Tosoh for the manufacture and sale of aspartame - will also be highlighting Twinsweet, a new intense sweetener. Twinsweet - which comprises of salt of aspartame (64 per cent) and acesulfame (36 per cent) - is approximately 350 times sweeter than sugar .

The company claims that the product is suitable for application in a wide range of foods and beverages including bakery, dairy, confectionery and table-top sweeteners.

Related topics: Processing & Packaging, Ingredients

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