Next generation emulsifier solution efficiently replaces hydrates used in dough conditioning and crumb softening while giving bakers cost savings and sustainability benefits.
NEW CENTURY, Kan. (PRWEB) February 04, 2020
DuPont Nutrition & Biosciences’ GRINDSTED® NG 100 non-GMO monoglyceride, part of the DuPont™ Danisco® range of ingredients, gives bakers a better alternative to hydrated monoglycerides (hydrates), providing the same functionality and achieving similar product yields albeit at a lower usage level. Consequently, bakers can use up to five times less GRINDSTED® NG 100 than the hydrated equivalent. GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.
“During field trials with NG 100, we found it performed on par or better than hydrates and the standard commercial powdered monoglyceride product,” said Flossie Ronnau, Regional Product Manager - Emulsifiers-Bakery. “Resilience, crumb strength and volume of pan breads were equaled in the trial. Using our new monoglyceride powder instead of hydrated pastes, baking manufacturers can achieve similar product yields, using a smaller ingredient amount. This can lead to significant cost savings and big sustainability gains, while giving them an easy-to-use solution.”
Dry vs. wet
In use for decades, the current market standard ingredient solution – hydrates – is an effective emulsifier solution, yet it comes with a number of drawbacks. Hydrates, as their name suggests, are in a liquid paste format, and by nature are heavier than powder. This impacts transportation, storage and handling costs. With GRINDSTED® NG 100, water is not being shipped, which not only reduces costs, it also lowers the product’s carbon footprint by up to 75 percent in terms of transport emissions, warehousing and landfill. Hydrates are also inherently messy, sticky, difficult to remove completely from packaging, and ofttimes a slipping hazard on production floors. As a free-flowing powder, GRINDSTED® NG 100 eliminates these production and safety issues.
“GRINDSTED® NG 100 is a holistic solution for replacing hydrates,” said Ronnau. “It not only addresses production issues, but it also has a sustainability component, which is equally important today.”
For more information on GRINDSTED® NG 100 and all DuPont bakery ingredients, go to http://www.food.dupont.com.
About DuPont™ Danisco®
DuPont™ Danisco® is the brand for a range of products that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages and dietary supplements. Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of know-how across applications and processing.
About DuPont Nutrition & Biosciences
DuPont Nutrition & Biosciences applies expert science to advance market-driven, healthy and sustainable solutions for the food, beverage, dietary supplement and pharmaceutical industries. We also use cutting-edge biotechnology across a range of markets to advance bio-based solutions to meet the needs of a growing population, while protecting our environment for future generations. We are innovative solvers who help our customers turn challenges into high-value business opportunities. For more information: https://www.dupontnutritionandbiosciences.com or http://www.biosciences.dupont.com.
DuPont (NYSE: DD) is a global innovation leader with technology-based materials, ingredients and solutions that help transform industries and everyday life. Our employees apply diverse science and expertise to help customers advance their best ideas and deliver essential innovations in key markets including electronics, transportation, construction, water, health and wellness, food and worker safety. More information can be found at http://www.dupont.com.
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