AB Enzymes unlocks exciting opportunities for butter-rich recipes with VERON® POLARUM
AB Enzymes is excited to introduce a new addition to its VERON® baking enzymes range specifically designed for strengthening butter containing bakery applications.
Lipases have long been utilised in baking applications to minimise emulsifier usage. However, traditional baking lipases have not been deemed suitable for products with short-chain fatty acids, like butter, due to concerns about potential off-flavours. Consequently, their application has been largely restricted to bakery items that either do not have fats at all or which contain only fats composed of long-chain fatty acids.
Oscar Diez, Product Management Director Baking Enzymes With the introduction of VERON® POLARUM, we have successfully addressed the technical challenges, enabling the use of baking lipases in a broader range of bakery products that were previously off-limits.
VERON® POLARUM is our first enzyme solution with reduced affinity towards short fatty acids paired with an improved conversion of polar lipids for an optimised strengthening effect with far less risk of off-flavour generation.
Our innovative new enzyme preserves the authentic flavour of butter while enhancing dough strength, bread volume, and crumb structure. It not only delivers the traditional benefits of lipases but also unlocks exciting new opportunities for butter-rich recipes, all at a lower cost than emulsifiers.
VERON® POLARUM enhances and complements our well trusted VERON® portfolio, meeting the diverse needs of our customers for a butter-tolerant lipase.
VERON® POLARUM: Nothing beats the taste of real butter.