Gluten Free line
Natural gluten-free emulsifier
Semi-finished products containing the natural liposome-based emulsifier NATURplus GLUTEN FREE, specifically designed for people with celiac disease or gluten intolerance.
Gluten-free products often present specific challenges during dough mixing.
Thanks to its liposomal structure, NATURplus improves dough workability by enhancing the integration of ingredients, resulting in a better internal structure in the finished products.
LIPOS B20 G FR
Baked goods, cones, and wafers for celiac consumers
Natural liposome-based emulsifier supported by pregelatinized rice flour, designed for gluten-free baked goods, cones, and wafers.
In cases of dryness or lack of uniformity, the use of LIPOS B20 G F.R. improves palatability, appearance, and shelf life, as its liposomal structure increases the presence of bound water.
LIPOS B20 G F.R. can also be used in the production of cones and wafers to enhance the mechanical strength of the finished product.
Lipos B20 FR can also be used in the production of cones and wafers to improve the physical strength of the end product.
LIPOS B20 G F.R.
For Anhydrous and Hydrated Creams
Natural liposome-based emulsifier supported by pregelatinized rice flour, formulated for gluten-free anhydrous and hydrated creams.
The use of LIPOS B20 G F.R. in both types of creams improves palatability, increases shelf life, enhances stability, and slows down oil separation.
LIPOS B20 G A.M.
GLUTEN-FREE Baked Goods
Natural liposome-based emulsifier supported by corn flour, specifically designed for gluten-free baked goods.
In cases of dryness or lack of uniformity, the use of LIPOS B20 G A.M. improves palatability, appearance, and shelf life, as its liposomal structure increases the presence of bound water.