DSM Expands Panamore Natural Emulsifier Offering

Panamore Spring contains several enzyme activities. These activities have a combined action on the lipids naturally present in wheat flour; producing compounds which have emulsification properties.

28 Sep 2009 --- DSM Food Specialties is building on the successful introduction of its breakthrough enzyme technology Panamore, by adding a second product to the range. Panamore Spring is an enzyme preparation which offers bread manufacturers a cost-effective and sustainable alternative to the emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).

Panamore Spring contains several enzyme activities. These activities have a combined action on the lipids naturally present in wheat flour; producing compounds which have emulsification properties.  The result is a more stable, tolerant and shock-resistant dough and an end product with fine and soft crumb structure as well as good volume and extended shelf life. Used at far lower dosage levels than SSL, Panamore Spring also delivers major cost savings for bread manufacturers, not only through lower ingredient costs but also reduced storage and handling.

Commenting on the launch, Caroline van Benschop, global product application specialist, DSM Food Specialties, says: “For some time, the demand has been there for a more consumer-friendly alternative to chemical emulsifiers. SSL is widely used in bread making owing to its ability to improve the texture, volume and shelf life of baked goods. However, with constant consumer and retailer pressure for more natural ingredients, many bread makers are looking to remove such chemical emulsifiers from their formulations.

“We are thrilled to be one of the first ingredient suppliers to make this breakthrough, particularly because our solution is more than just a direct replacement for SSL – it also delivers cost and quality improvements. We look forward to working with our customers to help them achieve bread which is cost effective, easy to process and exceptional in appearance and texture.”

Quirine Lisman, business development manager Panamore, DSM Food Specialties, adds: “The Panamore brand covers a growing range of exciting products. Panamore Spring is the second member of the Panamore family. The first Panamore product, successfully launched last year, is now renamed Panamore Golden. Panamore Golden is an effective substitute for the emulsifier DATEM and has been very well received by the market for its commercial and functional benefits. Customer feedback remains invaluable in our ongoing product development and we plan to introduce further, equally innovative Panamore products in the near future.”