Emulsifier alternative slices cost of bread production
The company is extending its Panamore range with the addition of Panamore Spring, an enzyme that acts on the lipids in wheat flour to produce compounds which have emulsification properties.
Far lower dosage levels than CSL or SSL - 10ppm of the enzyme in place of 0.1 per cent emulsifier - will give manufacturers cost savings of up to 50 per cent through lower ingredient costs as well as reduced storage and handling, the company says, with only a small adjustment to the production process.
Caroline van Benschop, product application specialist at DSM Food Specialties, said Panamore Spring had shown “closely similar results” to SSL in crumb structure and softness, and that shock tests in the production process had revealed improved tolerance over SSL. The end product had good volume and extended shelf life, she said.
The new addition complements the first Panamore product, introduced last year, has been renamed Panamore Golden. Golden is a replacement for Datem emulsifiers and is formulated for crusty type breads while Spring is intended for softer breads and highly-mechanised bread production.
Van Benschop said that with “constant consumer and retailer pressure” for more natural ingredients many bread makers are looking to remove chemical emulsifiers from their formulations.
“For some time, the demand has been there for a more consumer-friendly alternative,” she added. “Our solution is more than just a direct replacement for SSL – it also delivers cost and quality improvements.”
With the product scheduled for a European launch in November, the company expects regulatory approval in France by the end of the year has started the approval process for Denmark.
DSM Food Specialties, based in The Netherlands, this month regained its number one position in the chemical industry sector in the Dow Jones Sustainability World Index. It previously held the top spot from 2004 to 2006.
