DuPont has introduced a new range of novel enzymes which could help manufacturers to extend the shelf life of cakes by up to two weeks.
DuPont said that its PowerSoft Cake 8000 will enable bakers to make seasonal cakes earlier.
"Until now mainly starch-hydrolysing activity such as standard maltogenic-amylase have been used in cake systems,” Inge Lise Povlsen, DuPont Nutrition & Health’s bakery manager told BakeryandSnacks.com.
“This type of enzyme hydrolyses the starch, resulting in the production of maltose, a disaccharide comprising two glucose molecules.”
Povlsen said DuPont's patented enzyme technology converts starch to maltotetraose, making enzyme activity less susceptible to sucrose inhibition. This produces a better taste and texture as well as a longer shelf life, she said.
