naturplus
Natural Liposome-Based Emulsifiers
For the first time in the fields of baking, pastry, and biscuit production, it is now possible to replace synthetic emulsifiers E471 and E472 with natural products derived from sunflower. These products can be found in the exclusive NATURplus range—a new application of liposome-based mechanisms, developed by the Research & Development division of TNA Srl.
The main challenges in baking and pastry production are the lack of stability and workability of doughs, and the poor distribution of the aqueous phase. With the NATURplus range of natural emulsifiers, you instead achieve even hydration, and greater homogeneity and plasticity in the dough.
Thanks to these properties, NATURplus products improve yield, flavor, and shelf life of baked goods. Furthermore, due to their anti-crystallizing and softening action, they serve as excellent emulsifiers for all cold-processing technologies.
The NATURplus line includes a broad-spectrum range of natural emulsifiers, suitable for everything from leavened doughs to biscuits.
NATURplus emulsifiers are available in two main categories:
- Pure emulsifiers (LIPOS G line);
- Technological coadjuvants (MULTILEV G and MULTILEV PG lines).
NATURplus also offers health benefits, as it contains cholesterol-lowering phospholipids and Omega-3 fatty acids.
Lipos G line
Natural liposome-based emulsifiers derived from sunflower, part of TNA’s new exclusive NATURplus range.
Multilev G line
Includes complete natural technological coadjuvants for baking, part of TNA’s new and exclusive NATURplus range, based on liposome technology.
In baking, dough stability and workability are essential.
Multilev PG line
Complete natural technological coadjuvants from the new and exclusive liposome-based NATURplus range, specifically designed for pastry applications.
When added to the dough, they ensure naturalness, quality, shelf life, and yield.
In pastry making, stability and workability are key factors.
Organic G line
The NATURplus range of liposome-structured products includes a versatile organic line of emulsifiers and technological coadjuvants, representing the highest level of naturalness.
The ingredients are sourced from certified organic farming, and the natural emulsifiers are derived from sunflower lecithin.
Liposun NG
Liposome-based sunflower-derived semi-finished product, specifically balanced for large leavened goods and traditional festive pastries.
When added to the dough, it provides an overall improvement in workability, stability during natural fermentation, softness and shelf life of the finished product.
Multi Special Frozen
Natural and multifunctional technological coadjuvant for pre-leavened, par-baked, and frozen doughs.
Suitable for both bread-making and pastry applications.
Gluten free G line
Semi-finished products containing the natural liposome-based NATURplus gluten-free emulsifier, designed for celiac and gluten-intolerant individuals.