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MC Mühlenchemie presents Omnizym Sugar Replacer

11 August 20234 min reading
The new enzyme line offers the highest level of variability in enzyme solutions for the complex requirements of flour standardisation. Reducing sugar in baked goods reduces recipe costs.

Enzymes are among millers’ most important tools today, and are indispensable for getting consistent flour quality. For its centenary MC Mühlenchemie launched the new Omnizym brand. 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. The first Omnizym application is Sugar Replacer, which makes it possible to reduce the sugar content in bakery receipes for yeast-risen baked goods.

The need for high-quality, standardized flour for millers can no longer be met with singular approaches. Due to regional differences, in particular with regard to the quality of available raw materials, today no two sets of requirements are alike; instead, they are “omni-complex.” 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. The new product line is backed by MC’s century of experience in flour improvement. The basic idea is to offer a tailor-made answer for every individual flour standardization requirement.

Application: Sugar replacement
As the first innovation in the Omnizym series the MC research and development team presents its Sugar Replacer, with which the use of sugar can be reduced or eliminated 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.

The baking and sensory properties of baked goods depend greatly on the functions of sugar, so it is important to make sure that these parameters are not impaired when sugar is reduced. Omnizym Sugar Replacer comes in two versions. In these purely enzyme-based products, enzymes convert the starch into glucose units and thus support fermentation, colour and flavour formation. In addition, throughout the fermentation process they provide for the production of maltose and thus faster fermentation and better, more even crust colour. This is based on the enzymatic hydroloysis 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 flavouring component. Not only does it give the same baking performance, it also provides the identical sweetness to baked goods with full sugar content.
Flexible use in the mill
Omnizym Sugar Replacers can be used directly in the mill without altering standard treatments, which lets manufacturers use them flexibly. The ideal dosage for the desired sugar reduction can be determined in baking trials under local conditions. Mills can access MC know-how at the Futuremaker Stern-Technology Center in Ahrensburg, Germany or at MC laboratories around the world.

Flour processing specialist MC Mühlenchemie was founded in Frankfurt in 1923. It has been part of the Stern-Wywiol Gruppe since 1990. As a world leader in flour processing, MC Mühlenchemie offers tailor-made solutions for standardising, improving and enriching the staple food flour. The company processes more than 150 million tonnes of wheat each year and has a customer base of more than 2,000 mills in over 150 countries. At the “Futuremaker” Stern Technology Centre in Ahrensburg, Germany, and at twelve technology and production sites worldwide, dedicated teams of experts offer individual solutions for optimum flour quality to meet the requirements of local mills. With 100 years of experience, MC Mühlenchemie has developed pioneering solutions in enzyme technology. Its best-known products include Alphamalt, Powerzym, Pastazym, Tigerzym, Compozym and Omnizym. These innovations have made the company a pioneer in the industry.



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