MC Launches Omnizym Sugar Replacer

MC Mühlenchemie launched a new brand, Omnizym. This product line offers flour improvers and the first Omnizym application is Sugar Replacer, which makes it possible to reduce the sugar content in bakery recipes for yeast-risen baked goods.

“The need for high-quality, standardized flour for millers can no longer be met with singular approaches,” says the company. “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.  

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 provide for the production of maltose and thus 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. Not only does it give the same baking performance, it also provides the identical sweetness to baked goods with full sugar content.

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.