Lipases for clean labels
From February 2010 newsletter
We have recently completed work which will help the bread making industry to replace some currently used additives.There is strong consumer interest in ingredients that are derived from natural sources and there is a drive by industry to reformulate with more natural materials having functionality that is similar to additives currently in use - creating a so-called 'clean label'.
The aim of this work was to study the performance of commercially available lipases to evaluate their ability to replace the functionality of diacetyl tartaric acid esters of monoglycerides (DATEM) in bread produced using no-time processes.Three lipases were studied: one with broad substrate specificity and the other two specifically acting on wheat flour polar lipids.
One of the lipases could be used to fully replace DATEM esters in the production of white and wholemeal bread, whereas another showed low activity in the dough and did not show any benefits during processing or on the quality of the final products at the level used. Lipase 3 showed high activity in the dough at the level used, resulting in a tight dough, suggesting that it could be used at a lower level. Specific lipases at the appropriate level of use therefore offer the industry a route to reformulate bakery products.
Contact: Sarab Sahi