New enzyme ingredients reduce monoglyceride costs
BakingBusiness.com, Nov. 28, 2011
by Jeff Gelski

DARMSTADT, GERMANY — AB Enzymes plans to launch Veron GMS+ during Fi Europe & Ni in Paris Nov. 29 to Dec. 1. The enzymatic monoglyceride replacer joins the Veron baking enzymes range. It uses a patent-pending amylolytic enzyme that acts synergistically in combination with a lipolytic enzyme, according to Darmstadt-based AB Enzymes.

Veron GMS+ works regardless of the type of monoglyceride previously used in the bread improver formulation such as powdered mono- and diglycerides or distilled monoglycerides.

“Veron GMS+ is a much more cost-efficient solution than monoglycerides,” said Oscar Diez, business director of baking enzymes at AB Enzymes. “By implementing Veron GMS+ in their systems, our customers can save up to 30% of their monoglyceride costs and increase long-term predictability of their purchasing budgets.”

Monoglycerides are emulsifiers that mainly are used as crumb texturizing agents in the baking industry.