As most common emulsifiers are chemical substances, extensive efforts have been made to replace them with natural, enzymes. This enzyme make  strength cross-links in gluten  of proteins to improves the consistency and stability of the dough.

Our product solutions for emulsifier replacement are:

ISO® LIPASE

is our powerful dough strengthening lipase preparation, which is used to partially replace substitute emulsifiers like DATEM / SSL in bread improvers.

ISO® LIPASE ^P
is enzymatic monoglyceride replacement, it is not only cost efficient but also this enzyme development for use in yeast raised baked goods using with special amylolytic enzyme  acting synergistically in combination with a lipolytic enzyme.