DuPont introduces alternative to ascorbic acid

16 Oct 2018

DuPont has introduced alternative to ascorbic acid for bakery products, claiming that DuPont Danisco GRINDAMYL SUREBake product range will enable bakers to produce cost effective, high-quality products.

DuPont introduces alternative to ascorbic acid

DuPont has introduced alternative to ascorbic acid for bakery products, claiming that DuPont Danisco GRINDAMYL SUREBake product range will enable bakers to produce cost effective, high-quality products.

The rising costs of ascorbic acid is prompting many baking industry manufacturers to search for an alternative dough strengthener, DuPont believes, noting that regulatory measures on environmental compliance and control in China have caused price hikes on ascorbic acid to continue. This, the company says, poses significant challenges for bakeries to produce high-quality products while maintaining good profit margin.

DuPont claims it is the only producer of hexose oxidase that is an alternative to ascorbic acid for bakery products. Unlike existing oxidative enzymes, the company says, 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, it says, 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 thus no stickiness issue.

“The price of ascorbic acid is still rising,” said Lee Lai See, Food Enzyme Business Director for ASPAC. “As many ASEAN manufacturers buy ascorbic acid from China, an increasing number of customers are switching to a GRINDAMYL SUREBake product fully or partially to buffer their cost. By using GRINDAMYL SUREBake, bakers will be able to reduce their production cost while maintaining the dough processability with improved baking performance such as better water absorption that result in bigger bread volumes.”

According to DuPont, the GRINDAMYL SUREBake product range can be used in any process where flour requires an extra oxidative effect to create the desired properties and improvement of flours. The hexose oxidase is said to provide an excellent dough strengthening effect in the presence of oxygen and react with either mono- or disaccharides – unlike glucose oxidase, which is more dependent on flour variations and procedures. Hexose oxidase has a strong affinity for its substrates, which makes it a powerful biological oxidant.

The strengthener can, DSM says, be used in various procedures and applications where a highly stable system is required. With the GRINDAMYL SUREBake product range, millers and bakers can expect to gain benefits in increased tolerance towards variations in processing parameters; reduced dough stickiness; increased water absorption; supplementation of chemical oxidants (including ascorbic acid, ADA etc); improved shape and dimensions of the final bread product; and increased bread volume

DuPont says that manufacturers who have used a GRINDAMYL SUREBake product have seen improved bread quality in various applications. The strengthener can also be used in various procedures where a highly stable system is required, such as frozen dough.

Find out more about Dupont

Related news

Eradication may not be the future of the palm oil industry

Eradication may not be the future of the palm oil industry

17 Jun 2020

Environmental advocates have been calling for a reevaluation of the palm oil industry for years. While some like the European Palm Oil Alliance are calling for companies to perform mandatory due diligence of their palm oil sourcing, others are calling ...

Read more 
Tyson publishes sustainability report showing progress toward plant-based sustainability

Tyson publishes sustainability report showing progress toward plant-based sustainability

11 Jun 2020

Tyson Foods released its 2019 sustainability report entitled “Grow – Deliver – Sustain” where the company outlines its progress across its five focus areas of food, animal welfare, environment, workplace and communities.

Read more 
Apeel Sciences on track to save 20 million pieces of fruit from food waste

Apeel Sciences on track to save 20 million pieces of fruit from food waste

9 Jun 2020

At the end of May, Apeel Sciences raised $250 million dollars in new financing, bringing the startup’s total funding to more than $1 billion. This infusion of funds will be put toward the company’s mission of food waste prevention, an area in which it ...

Read more 
Malaysian firm develops package-less packaging

Malaysian firm develops package-less packaging

26 May 2020

A group of Malaysian Ph.D. students won the Institution of Engineering and Technology (IET) Save our Seas global engineering challenge with their new bagless approach to food packaging called the PICAS block. The competition is hosted in partnership wi...

Read more 
Hong Kong compostable food packaging startup lands $6 million funding round

Hong Kong compostable food packaging startup lands $6 million funding round

18 May 2020

Hong Kong startup Ecoinno received US$6 million in Series A funding from the Alibaba Entrepreneurs Fund to help stand up its manufacturing facilities as well as increase its overall production of its biodegradable packaging. This is the startup’s secon...

Read more 
COVID-19: Zomato delivery app shows body temperature of drivers in India

COVID-19: Zomato delivery app shows body temperature of drivers in India

27 Apr 2020

In an effort to further increase the safety of those ordering take out, Zomato introduced a temperature tracking feature on its delivery app in India. The feature was released the week of April 13 and covered 50% of the application’s delivery partners ...

Read more 
Catered foodservice meals in the UK to have 20% less meat

Catered foodservice meals in the UK to have 20% less meat

24 Apr 2020

Public sector caterers serving schools, universities, hospitals and care homes have pledged to reduce the amount of meat served on their menus by 20%. There is simultaneously a focus on reducing overall red meat offerings.

Read more 
Scientists discover enzyme, breaks down 90% of PET polymers in hours

Scientists discover enzyme, breaks down 90% of PET polymers in hours

21 Apr 2020

PET plastic can now be broken down into food-grade materials within 10 hours due to a discovery by scientists at industrial chemical firm Carbios. This discovery will transition into industrial-scale trials in 2021 with the help of Carbios’ partnership...

Read more 
Swedish Algae Factory sparks interest from investors and judges

Swedish Algae Factory sparks interest from investors and judges

20 Apr 2020

Swedish Algae Factory received an investment from the Dutch sustainable aquaculture investment fund Aqua-Spark. The funding amount of the investment was undisclosed. This investment follows on the heels of the algae startup’s recent €500,000 award from...

Read more 
Barclays predicts vertical farming will disrupt food production

Barclays predicts vertical farming will disrupt food production

15 Apr 2020

Vertical farming has a $50 billion market opportunity and a chance to mitigate sustainability issues within traditional fresh fruit and vegetable agriculture, according to new research by Barclays Capital.

Read more