APPLICATIONS AND ADVANTAGES OF LIPOSOMES

APPLICATIONS AND ADVANTAGES OF LIPOSOMES

Liposomes are used as natural emulsifiers in both their simple form as well as in the form of processing aids.
The application sectors are bread making, cakes and sweet pastries, large cakes, single portion cakes, frozen pastry, biscuits, fried sweetbreads (doughnuts), short crust and puff pastry.

Advantages for bakery and cake/pastry products:

• increased stability and viscoelasticity of the dough and improved workability.
• increased volume
• partial substitution of fat
• better control of water activity AW
• better control of moisture migration
• increased shelf life
• increased palatability and softness
• natural preservative action

Advantages for biscuits and fried pastry products:
Liposomes are also effective for biscuits, from shortbread to dry biscuits.
Biscuits that are produced with the addition of liposomes stand out because of:

• greater mechanical resistance (anti breaking)
• better palatability without crumbling
• the fact that they do not reduce to powder when chewed
• improved appearance
• more balanced taste

Advantages for puff pastry products:

• improvement of the viscoelasticity of the dough
• better palatability without crumbling
• greater mechanical resistance (anti breaking)