Tag Archives: enzymes

Bread enzyme gives softness, better sliceability and longer shelf life, says DSM

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An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.

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Emulsifiers meet multiple demands

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Natural emulsifiers are taking a larger share of the market, reports Sarah Houlton, with lecithin cornering the lion’s share. But there are even wider alternatives available to manufacturers sourcing emulsifiers for their products. Many different food types, from bread to chocolate to beverages, rely on emulsifiers for their texture and stability. According to Arthi V (her full name is much… Read more »

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