MC Mühlenchemie launched the new Omnizym brand, marking its centennial anniversary, to support sugar reduction in baked goods, contributing to lower recipe costs. “This product line offers flour improvers the greatest variety of enzyme solutions currently available. It adds to existing MC brands such as Alphamalt, Powerzym and Mulgazym,” MC announces. The first Omnizym application is the Sugar Replacer, which is suitable for yeast-risen baked goods.
The need for high-quality, standardized flour for millers can no longer be met with singular approaches.
The specialist considered regional differences in the quality of available raw materials, with different standardization requirements. “Meeting them takes similarly complex compositions and combinations of enzymes. MC’s answer is Omnizym, and features the ability to combine all available enzyme solutions. For this purpose, Omnizym offers standardized solutions that can be combined with enzymes developed and sourced, especially for the purpose,” explains the manufacturer.
Application: sugar replacement
As the first innovation in the Omnizym series, the Sugar Replacer helps to reduce or eliminate the use of sugar in baked goods, without negatively affecting the quality of the final product. The new enzyme solution was developed specifically to address rising commodity and production costs.
Omnizym Sugar Replacer comes in two versions. In these purely enzyme-based products, enzymes convert the starch into glucose units and thus support fermentation, color and flavor formation. In addition, throughout the fermentation process, they enable faster fermentation and better, more even crust color. This is based on the enzymatic hydrolysis of long-chain polysaccharides, through which more precursors for the Maillard reaction are formed.
The second variant of Omnizym Sugar Replacer is based on the same enzyme compound, with an added flavoring component. It gives the same baking performance and identical sweetness to baked goods with full sugar content.
Omnizym Sugar Replacers can be used directly in the mill without altering standard treatments. The ideal dosage for the desired sugar reduction can be determined in baking trials under local conditions.