07/02/2020 | Ingredients

DuPont Nutrition & Biosciences offers new solution for replacing hydrates in bakery

DuPont Nutrition & Biosciences has unveiled its “next-generation” emulsifier solution that replaces hydrates used in dough conditioning and crumb softening while giving bakers cost savings and sustainability benefits. Grindsted NG 100, a non-GMO monoglyceride, gives bakers a better alternative to hydrated monoglycerides (hydrates), providing the same functionality and achieving similar product yields albeit at a lower usage level. This means bakers can use up to five times less Grindstd NG 100 than the hydrated equivalent. The new ingredient’s 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,” says Flossie Ronnau, Regional Product Manager Emulsifiers-Bakery. “Resilience, crumb strength and volume of pan breads were equalled 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.”