The enzyme was first launched in February 2007; added directly to the mix for cakes where egg is used, it is said to enhance emulsification, making for a more stable emulsion or lower batter density, improved batter viscosity and delayed crumb setting.

CakeZyme is also said to delivers a superior texture, and extends the product’s shelf life.

Jose Mastenbroek, business development manager, DSM Food Specialties, said: “Across the globe, we have seen an increased consumer demand for softer cakes and pastries and this is equally true in China.”