LIPOSOME-BASED NATURAL EMULSIFIERS
THAT SUBSTITUTE E471 AND E472: THE NATURAL SOLUTION TO THE PROBLEM OF BAD DISTRIBUTION OF THE AQUEOUS PHASE, OPTIMIZING STABILITY AND SOFTNESS OF DOUGH MIXTURES IN ADDITION TO IMPROVING THE FRIABILTY AND TASTE, AS WELL AS LENGHTENING THE SHELF LIFE OF THE END PRODUCTS.
In the bakery, cakes, pastries, end products and flour (milling) sectors, TNA – Tecnologia Natura per Alimenti – is at the forefront of significant innovation.
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 OF LIPOSOMES IN FREEZING TECHNOLOGY
Due to their characteristic structure, liposomes interact in the freezing process by inducing the formation of ice micro-crystals.
This property is due to the emulsifying effect of the liposome and also to the structure of the liposome macromolecule itself.
LIPOSOMES: STRUCTURE AND CHARACTERISTICS
One of the main characteristics of lecithins is their high chemical reactivity: indeed lecithins hydrate and combine with other compounds such as proteins and carbohydrates. This particular feature can be significantly enhanced with the action of the liposomic form.