Lipos line G
Basic emulsifiers
Natural liposome-based emulsifiers derived from sunflower, part of TNA’s new NATURplus range.
Doughs often suffer from a lack of viscoelasticity, consistency, stability, and poor workability. With the natural emulsifiers from the LIPOS G line, the dough remains stable, workable, compact, and smooth.
Adding NATURplus emulsifiers to the dough naturally optimizes the final product, ensuring improved palatability, preservation, higher yield, and extended shelf life.
LIPOS B20 G
biscuits, shortcrust pastry, fried sweets
Natural liposome-based emulsifier from TNA’s NATURplus range.
Prevents baked goods from feeling powdery on the palate, crumbling too easily, or excessively absorbing frying oil. During baking, this emulsifier retains the product’s moisture, improving elasticity and palatability, or creates a surface film that acts as a barrier against oil for fried pastries.
LIPOS B20 ACTIV G
Large Leavened Goods and Traditional Festive Pastries
Natural liposome-based emulsifier from TNA’s NATURplus range, designed for large traditional leavened goods.
It increases the shelf life of finished products, with its liposomal structure enhancing the presence of bound water. Additionally, it improves the internal structure of the product, making it soft and tender on the palate, while also increasing yield.
LIPOS B20 G SFOGLIA
For Puff Pastries
Natural liposome-based emulsifier from TNA’s NATURplus range for puff pastries that tend to crumble easily.
With LIPOS B20 SFOGLIA G, the dough’s workability is improved because the NATURplus liposomal structure increases the presence of bound water, enhancing the integration of components and thereby improving the puff pastry’s strength in the baked product.
LIPOS B20 G PLUM CAKE
for Whipped Doughs
Natural liposome-based emulsifier from TNA’s NATURplus range, designed specifically for whipped doughs. LIPOS B20 G PLUM CAKE improves the quality and shelf life of whipped doughs, ensuring excellent workability and final results.
