29 05, 2020

Mono and Diglycerides Replacement

Mono and Diglycerides Replacement What is Mono and Diglycerides Replacement? Mono and diglycerides replacement means the the substitution of traditional emulsifiers in dough and batter systems, such as: Glycerol monostearate (GMS) Monoglyceride derivatives (DATEM, ethoxylated monoglyceride, succinyl monoglyceride, PGME) Such traditional emulsifiers can be properly replaced by using combinations such as: Enzymes [...]

11 06, 2015

Enzyme

Enzyme What is an Enzyme? An enzyme is a protein catalyst that makes  chemical changes in biological systems. Various categories are used in baked goods, beverages, dairy, beer, glucose syrups, starch and other food products.1 In bakery systems, enzymes act as: Dough conditioners Fermentation enhancers Anti-staling agents This enables bakers to remove [...]

10 06, 2015

Glucose Oxidase

Glucose Oxidase Also known as GOX, Beta-D-glucose:oxygen 1-oxido-reductase What is Glucose Oxidase? Glucose oxidase, or simply GOX, is a type of enzyme which belongs to the group of oxidoreductases. It has extensive application in the food industry. GOX has become a part of flour improver mixes and dough conditioners. It is a [...]

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