Replacement of Emulsifiers
As most common emulsifiers are chemical substances, extensive progress has been made in the quest to replace them with natural, biological materials - in line with global consumer demands for less 'chemical' and more 'natural'.

Today, this is made possible with the help of the new baking enzyme transglutaminase, for which AB Enzymes have filed a patent for its use in bakery. This enzyme cross-links the gluten proteins and improves the consistency of the dough.

The range includes:

VERON^® HYPERBAKE T
A powerful dough strengthening lipase preparation, which is used to partially replace or fully substitute emulsifiers like DATEM/SSL in bread improvers. This allows for the formulation of more cost-effective and improved quality bread improver formulations.

VERON^® Hyperbake T ensures the production of dry and fluffy doughs with excellent machine ability, improved dough and fermentation stability. The baking volume will increase significantly, the crumb will show an attractive regular pore structure and brighter colour, and the baked goods have a pleasant shape and appearance.