lipase-catalysed reactions are used to create human milk-fat substitutes, these enzymes help produce cocoa butter


equivalents, providing a sustainable and cost- effective alternative to traditional cocoa butter”


butter equivalents, providing a sustainable and cost-effective alternative to traditional cocoa butter. Additionally, lipases are instrumental in producing diacylglycerol cooking oils, which are lower in fat and healthier for consumers, and polyunsaturated fatty acid concentrates,  Enzyme Innovation’s work with lipases is helping to shape the future of confectionery by enabling the creation of oils and fats that are not only more sustainable but also better suited to the needs of modern consumers. The ability to synthesise customised lipid products means that manufacturers can now produce confectionery items with enhanced nutritional profiles, improved


textures, and longer shelf lives. The use of lipase-catalysed processes in the creation of cocoa butter equivalents and other key ingredients is particularly  the demand for high-quality products with the need for sustainable sourcing. In the face of ongoing supply chain challenges, the food industry is increasingly turning to innovation in ingredient sourcing and processing. The development of plant-based alternatives like Beleaf® PlantBetter reflects a growing commitment to sustainability and adaptability, offering solutions that maintain the quality and sensory experience of traditional ingredients while addressing the need for resilience.


KennedysConfection.com


Kennedy’s Confection August/September 2024


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