The microbial phospholipase CakeZyme joins the company's 'Let's BakeZyme' range and is added directly to the cake batter during processing.
Eggs, specifically the lecithin contained in egg yolk, are commonly used in baking to act as natural emulsifiers.
According to DSM, CakeZyme enhances the emulsifying properties of the ingredient meaning manufacturers can reduce egg use by up to 20 per cent - significantly cutting baking costs.
The company claims CakeZyme lowers batter density when compared to standard cake mixtures increasing batter volume and resulting in better viscosity, delayed crumb setting and improved crumb structure.
In addition, DSM said the enzyme offers greater product quality, extended shelf-life and a better nutritional profile.
New business developer at DSM food specialities Jose Mastenbroek said: "It offers unlimited possibilities for new product development in the baking industry - simultaneously meeting consumer demand for healthier cakes and pastries, improving product quality and reducing costs."
Based in the Netherlands, DSM produces baking enzymes for the bread, milling and cereal industry.
A report from Business Communications Company estimated that by 2009 the European enzyme market would reach €1.83 billion. The market for bakery enzymes came in at €32.1 million in 2003, expected to climb to €52.3 million by 2010.