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DuPont’s new enzyme range reduces stickiness and prevents overcooking
date:Sep 23, 2019
of pasta.

All pasta aficionados know to look for that al dente bite, but it can be challenging to recreate that authentic experience when cooking dry pasta, says Allyson Fish, Global Food Enzymes Food Protection Business Leader. Our enzymes help the producers bring that cultural authenticity to customers from around the world.

Last month, DuPont debuted Dimodan NG 100, an emulsifier marketed as a next-generation replacement for hydrated monoglycerides as a dough conditioner and crumb strengt

12/22 20:38