DuPont Nutrition & Biosciences, a business unit of DowDuPont Specialty Products Division, has debuted Dimodan NG 100, an emulsifier marketed as a “next generation” replacement for hydrated monoglycerides as a dough conditioner and crumb strengthener in a broad range of applications. Speaking to FoodIngredientsFirst, the brand’s North American Regional Marketing Lead pegs the new ingredient as a solution that elevates the ease of baking while also helping manufacturers meet sustainability targets.
“There are several disadvantages to the use of hydrated monoglycerides,” says Janelle Crawford, Regional Marketing Lead, North America, at DuPont Nutrition & Biosciences. “The consistency of hydrated monoglycerides is similar to shortening or a very thick lotion. This makes it difficult to scale and messy to work with.”
“In addition, the slippery nature of this material can lead to accidents. Due to the consistency, it is also very difficult to get all of the product out of the bag, resulting in waste of between one and three percent. The manufacturing process for hydrated monoglycerides is very complicated and still not well understood. This results in quality issues with the product,” explains Crawford.
Dimodan NG 100 is marketed as a replacement for hydrated monoglycerides in dough conditioning and crumb strengthening.
Using this new monoglyceride powder instead of hydrated pastes, baking manufacturers achieve similar product yields with a smaller ingredient amount, leading to cost savings and big sustainability gains, the brand notes.
“Hydrated monoglycerides cannot be used in dry premixes. When hydrated monoglycerides were introduced over 50 years ago, sustainability was not a concern. However, sustainability is now very important. In the case of hydrated monoglycerides, the products contain 50 to 75 percent water which means 50 to 75 percent more trucks and packaging materials required to ship the product,” says Crawford.
DuPont will be showcasing its innovations for the baking industry and other food applications at the International Baking Industry Expo (IBIE19), held in Las Vegas, Nevada, US, next month (September 8-11). The brand will be exhibiting a Brunch Bar featuring an assortment of on-trend toasts and toppings, followed by an afternoon Taco Bar with tortillas and various fillings.
The brand’s emulsifiers team is currently developing a dry cake emulsifier solution scheduled to be released in 2020 dubbed CakePRO 400. Details on the new ingredient have not been released.
Earlier in 2019, DuPont Nutrition & Biosciences launched a range of bakery enzymes, POWERFresh 9700, developed to improve freshness and resilience of baked goods throughout shelf life. In 2018, the brand debuted POWERBake 6000 range of enzymes, a solution for a reduced dependence on chemical emulsification, improving dough handling and delivering a fine, uniform crumb structure in baked goods.
Source: Food Ingredients First
