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New Enzyme Range Lengthens Softness, Freshness Of Industrial Cakes

October 30, 2012: 12:00 AM EST
Industrial cake manufacturers could benefit from new enzymes from DuPont Nutrition & Health that are designed to extend cake softness and freshness time. According to the company, the POWERSoft Cake enzymes are more effective than traditional anti-staling enzymes. The new enzymes slow the development of the dry, crumbly texture that cakes develop over time, keeping products fresher for longer. The POWERSoft Cake range shows higher sucrose tolerance, displaying an improved fresh-keeping effect and also enhancing the cakes' initial softness.
"DuPont Nutrition & Health Clears the Fresh-Keeping Hurdle in Industrial Cakes", News release, DuPont Nutrition & Health, October 30, 2012, © DuPont Nutrition & Health
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