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  11/10/2018 | Ingredients

DuPont launches alternative to ascorbic acid for bakery applications

The rising costs of ascorbic acid is prompting many baking industry manufacturers to search for an alternative dough strengthener. Regulatory measures on environmental compliance and control in China have caused ongoing price hikes on ascorbic acid. This poses significant challenges for bakeries to produce high-quality products while maintaining a good profit margin. In response to this, DuPont is enabling bakers to provide cost-effective, high-quality products with the launch of DuPont Danisco Grindamyl Surebake product range.

DuPont is the only producer of hexose oxidase, which serves as an alternative to ascorbic acid for bakery products. Unlike existing oxidative enzymes, the hexose oxidase technology present in the DuPont Danisco Grindamyl Surebake product range can utilize many different sugar molecules as a substrate rather than just glucose alone. This helps improve the gluten network in dough systems through oxidization during mixing and fermentation, forming stronger bonds between the gluten, thereby giving a better production with a drier dough and therefore no stickiness issue.

www.danisco.com