Liquid margarine – the new carrier for enzymes?

With prolonged enzyme activity, a new era of cake automation may have dawned.

The work to develop a liquid alternative to block cake margarine is primarily about reducing the content of unhealthy saturated fats. But, as we mention in the film, liquid cake margarine brings a series of opportunities to optimize cake processing – not least by serving as a carrier of softness solutions.

A typical softness solution may comprise whipping emulsifiers, for improved batter aeration and cake volume, and anti-staling enzymes, which improve the cake’s fresh-keeping quality during shelf life.

Being fat-based, the addition of an emulsifier to liquid margarine is unproblematic. Enzymes present more of a challenge as, in a water-containing system, they tend to lose activity.

Study of enzyme viability
In one of our enzyme labs, we are in the process of running a five-month study to find out just how long our G4-amylases remain viable in liquid cake margarine. The G4-amylases are well suited to cakes due to their high tolerance of sugar.

A viability analysis conducted three weeks into the study shows enzyme activity is still above 99%. This is particularly promising as, in many industrial bakeries, margarine is used within a month of its production – when, according to our findings, enzyme activity is likely to remain high. How the enzyme fares through the remainder of the study will be interesting to follow.

Monitoring fresh-keeping quality
Alongside the enzyme viability study, our bakery team has set up another three-month trial to monitor how well cakes made with liquid margarine retain their fresh-keeping quality over time. Fresh-keeping optimization is a key objective of the enzyme activity that takes place during baking – the enzyme being deactivated once its job is complete. 

In this trial, of course, we hope to observe a similar performance to cakes baked with block margarine and separate addition of G4-amylase, which is able to maintain cake softness and moistness for at least two months.

A positive outcome from these tests will herald a step up in the automation of industrial bakeries – and narrow the margin for error when preparing the cake batter mix.

We are testing POWERSoft® Cake Enzymes from the DuPont™ Danisco® portfolio.

Get Started

IFF cares about your privacy. Your personal information (name, email, phone number and other contact data) will be stored in systems primarily hosted in the United States. This information will be used by IFF, its affiliates, partners, and selected service providers in other countries to provide you with the product or service information requested. To learn more, please visit our Privacy Statement.

/content/dupont/amer/us/en/nutrition-biosciences/contact-us.html /content/dupont/amer/us/en/nutrition-biosciences/references/corporate-contact-us.html /content/dupont/amer/us/en/nutrition-biosciences/references/subscribe.html