DuPont Nutrition & Health has launched a new enzyme range, which can enable manufacturers to retain the soft and fresh quality of industrial cakes for longer period.
The DuPont POWERSoft Cake range of enzymes, from the DuPont Danisco ingredient portfolio, is documented to be more effective than traditional anti-staling enzymes, the company claimed.
The properties of POWERSoft Cake range is believed to slow the development of dry, crumbly texture, which is responsible for affecting the indulgent cake experience over a period of time.
DuPont Nutrition & Health Bakery Group manager Inge Lise Povlsen said that high sugar levels, when used in cake recipes, can restrict the activity of some of the traditional anti-staling enzymes.
"In trials, the POWERSoft® Cake range shows higher sucrose tolerance, displaying an improved fresh-keeping effect and also enhancing the cakes' initial softness," said Povlsen added.
DuPont noted that the new enzyme range can enable manufacturers to extend their market reach and also allow them to begin early production of seasonal cake production, when high demand puts production capacity under pressure.
In addition to the new enzyme range, the company has also launched DuPont GRINDSTED CAKE 100, a new instant emulsifier which can help manufacturers lower the formulation costs across a wide range of cakes.
In comparative trials involving market standard instant emulsifiers, the GRINDSTED CAKE 100 offered optimum cake volume, excellent batter whipping properties, and a fine, light-textured crumb, the company said.
Both the products can be used for a wide range of cake applications.
DuPont Nutrition & Health, a business of US-based chemical company DuPont, offers bio-based ingredients and microbial diagnostic solutions to provide safer, healthier and more nutritious food.
