Advanced enzyme technology brings both value and sustainability benefits to food and carbohydrate processing industries
By adding modern science and knowledge to nature’s own material, the DuPont™ Danisco® range of food enzymes are optimized to bring added value and previously unattainable functionalities to many food products. Our enzymes help extend shelf life, optimize production, add texture, ensure quality consistency and reduce costs – gains that in turn enable our customers to reduce their water use, energy consumption and waste. Enzymes also support health and wellness aims by, for example, promoting the digestion of milk lactose, starch, proteins, fats and oils.
One example is POWERFlex®, an enzyme solution we developed for tortilla baking. While reducing the stickiness of the dough, this enzyme gives tortillas long-lasting freshness and improved flexibility, providing the manufacturers with new marketable claims. Using our enzymes can also increase production efficiency: in the brewing industry, our products improve beer filtration and significantly accelerate the lautering process.
Many years of experience working closely with grain-milling refineries and other grain processing customers have enabled us to develop carbohydrate processing enzyme products that add considerable value to our customers in the wet milling industry. DuPont offers a wide range of liquefaction, saccharification and isomerization products, backed by our applications laboratories in the US, China and Europe. Our experienced professionals provide technical support to optimize the production of HFCS, high dextrose and high maltose syrups. This enzyme technology also contributes to energy, water, and chemical reduction by increasing dry solids, reducing process temperatures, reducing costly process pH adjustments and improving filtration efficiencies.
With the fat content of a typical wrap at 5-10%, fat reduction by 50% or more will bring considerable savings. The question is: how do you compensate for the loss of dough elasticity and eating quality?