Dsm Offers Breakthrough Alternative

摘要

DSM Food Specialties is heralding Panamore, an enzyme preparation produced by Aspergillus, as the new breakthrough alternative to chemical emulsifiers.rnThe natural, clean label ingredient delivers improved dough tolerance, performance and efficiency in a cost-effective and sustainable way, says DSM. This enables it to maximise the performance of any flour type, all year round, to ensure total batch to batch consistency.rnPanamore has a dual action on the polar lipids naturally present in flour to unlock and maximise their emulsification properties. In this way, it conditions the dough and softens the crumb in situ, offering the same or even better effects than DATEM (diace-tyl tartaric acid ester of mono/diglycerides) or SSL (sodium stearoyl lactylate) and providing optimal volume and crumb structure in the finished product.