In the bakery, cakes, pastries, end products and flour (milling) sectors, TNA – Tecnologia Natura per Alimenti – is at the forefront of significant innovation.
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.
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.
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.