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:
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:
Advantages for puff pastry products: