Enzymatic Replacement of Monoglycerides

The new enzyme, VERON GMS (GMS stands for Glycerol-Mono-Stearate), is a novel breakthrough in enzymatic bio-emulsifying, which is able to fully replace monoglycerides in yeast raised baked products.

11/12/06 After the successful launch of their premier fresh-keeping amylase VERON Amylofresh two years ago, the German-headquartered biotech company AB Enzymes has launched a brand new addition to its well-known family of VERON enzymes. The new enzyme, VERON GMS (GMS stands for Glycerol-Mono-Stearate), is a novel breakthrough in enzymatic bio-emulsifying, which is able to fully replace monoglycerides in yeast raised baked products.

"In all our new product developments, our goals are technical and quality improvements of the processes and products of our customers but also having in mind to give an economical advantage to our customers,” explained Dr. Gerald Jungschaffer, Business Unit Manger – Baking Enzymes at AB Enzymes. “By implementing VERON GMS in their system, our customers can now save up to 30% of their current monoglyceride costs. That type of enhanced efficiency is an excellent example why AB Enzymes has a leading market position and outstanding reputation in baking enzymes."

AB Enzymes has filed a patent application for the enzymatic technology behind VERON GMS and has conducted extensive trials at selected business partners prior to launching the new product officially.

Monoglycerides are very widely used emulsifiers in the baking industry. Unlike DATEM or SSL, which are used in yeast raised baked goods mainly because of their dough strengthening effect, monoglycerides are mainly used as a crumb texturizing agent. VERON GMS was specifically designed to achieve the same textural improvements in yeast raised baked goods. VERON GMS works regardless of the type of monoglyceride previously used in the bread formulation such as distilled monoglycerides or hydrated monoglycerides that simply requires an adaptation of enzyme dosage.

Oscar Diez, Sales Development Manager at the Business Unit Baking Enzymes added: "VERON GMS improves dramatically the texture properties of yeast raised baked goods. It is a natural product that, unlike chemical monoglycerides, does not have to be labeled as additive. That makes it a great marketing tool for our customers especially in countries where enzymes are considered to be processing aids."

In addition to the positive effect on bread crumbs, there are even further benefits. Switching from monoglyceride to VERON GMS requires a fraction of the warehouse storage space needed for emulsifiers. What’s more, while many powdered monoglycerides tend to be quite heat sensitive when stored too hot (causing lumping problems), this does not occur with VERON GMS. Finally, VERON GMS can even replace monoglycerides when used in combination with traditional anti-staling enzymes, such as maltogenic amylase, which makes the use of VERON GMS in such formulations trouble-free.