Oils and Fats
characteristics of traditional butter while being composed of easily recognisable, all-natural ingredients.
Cost, processing, and sensory excellence The advantages of Beleaf® PlantBetter extend beyond its sensory qualities. The product is engineered for easy processing, mimicking the melting point, volume, plasticity, lamination, and emulsification of dairy butter. This allows manufacturers to seamlessly integrate Beleaf® PlantBetter into their existing production processes without the need for significant adjustments or additional equipment. Beleaf® PlantBetter also presents an opportunity for manufacturers to stabilise costs amid the volatile pricing of dairy butter. By offering a plant-based alternative that not only matches butter in performance but also reduces input price volatility, Bunge provides a compelling case for adopting this innovation in confectionery and bakery applications.
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Importantly, this product aligns with the growing consumer desire for sustainability. It’s vegan, plant-based, dairy-free, lactose-free, non-palm, and soy-free, making it a conscientious choice for both manufacturers and consumers. The environmental benefits are notable, as plant-based spreads generally have a lower climate impact, reduced land occupation, and less water scarcity compared to dairy butter.
[Crosshead] Revolutionising lipid modification in confectionery New enzymatic processes are transforming how oils and fats are developed and utilised. Enzyme Innovation, a leading player in this field, is at the forefront, particularly with their work on lipase-catalysed lipid modification and synthesis. What began as a laboratory concept has now become an industrial reality, thanks to the innovative applications of lipase enzymes. These enzymes are
Kennedy’s Confection August/September 2024
crucial in the confectionery industry for their ability to act on carboxylic ester bonds, breaking down triglycerides into diglycerides, monoglycerides, fatty acids, and glycerol. This fundamental process opens the door to a wide range of applications, enhancing the quality and functionality of fats and oils used in confectionery products.
Beyond hydrolysis
The versatility of lipases goes far beyond simple hydrolysis. These enzymes are also capable of catalysing esterification, interesterification, and transesterification reactions. These processes allow for the synthesis of specific lipid products tailored to meet the exacting demands of modern confectionery production. For instance, lipase-catalysed reactions are used to create human milk-fat substitutes, which are essential in infant nutrition products. In the confectionery sector, these enzymes help produce cocoa
KennedysConfection.com
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