DuPont Develops Ingredient Solutions for Chilled and Frozen Pizzas

29 Apr 2014 --- DuPont Nutrition & Health claims to be putting an end to soft and soggy pizzas with ingredient solutions that keep frozen and chilled varieties crisp and delicious all the way through shelf life.

Consumers often have to look long and hard to find an industrial pizza that provides a high quality, indulgent experience on a par with a freshly made, artisanal product.

DuPont solves the issue with ingredients that keep the crispness in the crust and prevent water migration from tomato sauce into the base.

“Pizzas are first and foremost about indulgence and are also widely associated with convenience,” says DuPont marketing specialist Peter Eskild-Jensen.

“Using our solutions, manufacturers can maximize on indulgence and convenience at the same time, producing pizzas that retain their homemade quality even after storage in the fridge or freezer.”

Through the combined use of bakery enzyme GRINDAMYL AG 1500 and the emulsifier PANODAN M2020 DATEM, DuPont has developed a way to overcome the leathery texture that quickly takes hold once pizzas are taken out of the oven.

The result is a consistently fine and crispy crust similar to that of artisanal Italian pizzas baked in a traditional stone oven. By varying the emulsifier dosage, manufacturers can adjust the balance between crispness and hardness to the preferences of their local market.

For pizza tomato sauce, DuPont has developed GRINDSTED FF 4201 – an efficient stabilizer system that renders the water content practically immobile. That way the water stays in the sauce, keeping the base dry and fresh-tasting.

“Our focus has been on improving pizza quality without adding significantly to the cost. Manufacturers may even find that their raw materials costs are reduced,” Eskild-Jensen says.

DuPont’s pizza expertise also extends to fibre addition, meat-free toppings and pizza cheese.