Ingredient Round Up February 2009 - Enzymes

February's ingredient round-up focuses on enzymes

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Cheese enzyme
Chymostar Supreme is a proprietary fermentation-produced chymosin (FPC). This important ingredient for cheese production is now being produced and marketed by the vendor. The enzyme matches the quality and the performance of other commercial coagulants and gives cheesemakers another source of FPC.
Danisco; New Century, Kan.
913-764-8100;
www.danisco.com


Growing family
One of the first enzymes in the baking industry, Veron has become the umbrella for a multitude of special enzymes for baking applications. For instance, Veron Amylofresh is an amylolytic enzyme that extends the shelf life of baked goods while maintaining their fresh taste. Veron 191 is a highly concentrated fungal xylanase that increases dough volume and vastly improves dough attributes. The newest addition is Veron GMS, an enzyme formulation that replaces traditional monoglycerides in baking applications and reduces costs by about 33 percent. Finally, Veron HPP is a bacterial protease that makes dough for cookies and crackers smoother and easier to process.
AB Enzymes GmbH; Darmstadt, Germany
+49-6151-3680 100;
www.abenzymes.com


Lipase enzymes
Animal lipase enzymes are the source for a wide array of enzymes used for flavor development in cheese and cheese-related products, to kosher and non-kosher powders and pastes. Use of kosher lipase not only ensures high quality, it opens market opportunities for your cheese and whey products. Quality and consistency are assured through the use of USDA approved raw materials, rigorous production and quality standards and competitive monitoring.
Cargill Texturizing Solutions; Wayzata, Minn.
877-765-8867;
www.cargilltexturizing.com


Turn up the volume
AMG 800 BG is an amylo-glucosidase that is used in the baking industry to increase loaf volume and improve crust color. It can also be applied to frozen dough. This enzyme increases the formation of glucose, which then serves as a substrate for yeast during fermentation. The result is better oven spring and increased loaf volume. It gives a better bread crust color, and it can also be applied to frozen dough to trigger the production of carbon dioxide from yeast after thawing.
Novozymes NA; Franklinton, N.C.
919-494-3000;
www.novozymes.com


Safer cheese
Afilact is the cheese maker’s answer to consumer health and safety requirements, as it offers a high protection level by natural means. It can be used in cheese production as an alternative to nitrate. One great advantage is it has no negative impact on the commercial use of the whey. The active component, the enzyme lysozyme, has proven to be extremely efficient in preventing the growth of clostridia, especially Clostridium tyrobutyricum, which is often responsible for the late blowing defect, characterized by cracks and slits as well as abnormal cheese flavor due to the presence of butyric acid.
Chr. Hansen; Milwaukee
414-607 5700;
www.chr-hansen.com

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