New Low Cost Monoglyceride Replacer
25 Jan 2012 | AB Enzymes (ABF)
In Paris and I'm here with Oscar Diaz from AB Enzymes, and AB Enzymes are launching Veron GMS, which is a low-cost monoglyceride replacer.
Oscar, can you tell me about this product and how it meets today's trends?
First of all, Veron GMS Plus is an enzymatic solution primarily targeted towards replacement of monoglycerides in bread type of products, so yeast-ra bakery products.
The primary goal, as we have seen in the, in the last decade, in, in enzymatic emulsifier replacement was to reduce the cost and use.
The, the potential cost and use benefits are around about 1/3 of cost reduction as compared to the equivalent monoglyceride cost.
Additional benefits, result out of the fact that the, enzyme in the full substitution environment, could be, in many countries considered a processing aids, in legal terms.
So it would enable, bread and improver producers to formulate clean label products with the help of this new launch.
Can you give a little bit of the technical background to how it works?
Yeah, basically it's a, it's, it's a blend out of two synergistically acting enzymatic components.
It's first of all, a very specific type of amylase which AB enzymes holds a patent for.
It's an intermediate temperature stable amylase.
It's different from most of the amylases which are known to date on the market.
And it's combined with a specific type of light base, so the idea is that by with the amula part we are modifying the starch in a way to change the textural characteristics and on the other hand, we are creating.
Basically mono mono lipid forms of, by, by modifying some of the flour lipids and this works together in a in a synergistic way to create both similar texture as monolitherite as as a similar cell structure of the resulting bread crumb.
How does it have to be labeled?
In most countries where enzymes have a processing aid status and not an additive status, and then that's, most of the countries in, in Europe, North America, Australia, New Zealand, and so on, it would not need to be labeled because it's a processing aid.
The enzyme is deactivated during the baking process, so it's not present in the final food anymore and therefore it does not require labeling.
So it's a great.
Clean label formulation tool.
The main marketing differentiator for this product is the low cost element.
What's possible in terms of cost reduction?
Cost reduction is around about 1/3, but at the end it depends on the final formulation.
It can be anywhere between 25 to 40%, but around about 1/3 less cost in use than monoglyceride.
Oscar, thank you.
