Seaweed enzyme is new bromate substitute.

Launching an enzyme derived from seaweed, Danisco Cultor USA is extending its position as the leading producer of functional food ingredients. The enzyme, also known as HOX, can be used in bread-making and the production of cheese. In baking, the enzyme allows bakers to stop using bromate and ascorbic acid as bread-improving agents.

Danisco researchers improved on a discovery made by scientists at Denmark's Biotechnological Institute a couple of years ago. These scientists determined that hexose oxidase would be very useful in a number of applications, for instance as a food ingredient. The problem was, however, that the content of hexose oxidase in seaweed is so low that you cannot establish a profitable production based on seaweed extracts.

Danisco investigators applied biotechnology to produce the HOX enzyme in sufficient quantities economically. The new enzyme has been approved in the United States, and similar approvals are expected soon in Europe and elsewhere. Danisco is expecting to see significant sales of HOX enzymes in three to five years.

Further information. Danisco Cultor USA Inc., PO Box 26, New Century, KS 66031; phone: [phone]; fax: [phone]; URL: www.danisco.com.