DSM gains CakeZyme go-ahead for China
China’s Ministry of Health has approved the use of DSM’s CakeZyme enzyme for use as a processing aid in the People’s Republic, opening up a new market for the ingredients firm.
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.”
