Monoglycerides are emulsifiers that are used as crumb-texturisers.
Veron GMS+ was designed to achieve the same crumb texture profile and structure in yeast-raised baked goods using a patent-pending amylolytic enzyme synergising with a lipolytic enzyme.
The firm says previously available enzyme solutions were a long way from achieving an identical texture profile to that of monoglycerides.
Veron GMS+ works regardless of the type of monoglyceride previously used in the improver.
"Veron GMS+ is much more cost-efficient than monoglycerides," says Oscar Diez, business director, baking enzymes at AB Enzymes. "By implementing Veron GMS+, our clients can save up to 30% of their monoglyceride costs and increase the long-term predictability of their purchasing budgets."
Ralf Neumann, customer solutions director at AB Enzymes, says: "The initial development of Veron GMS+ was only aimed at full monoglyceride replacement of standard monoglyceride dosages of up to 0.5%, but its performance has allowed us to use it for the partial replacement of even higher monoglyceride dosages."
It provides a base for formulating clean-label ingredients without using traditional emulsifiers.
Contact: AB Enzymes