date:Jul 09, 2012
usage-level it is also capable of increasing the viscosity of a product.
Ultimately, Wilson believes the future of clean-label emulsifiers lies in using enzymes to form emulsifiers in situ. So rather than adding an emulsifier to, say, a bakery product, you add an enzyme and it acts on the fats that are present naturally in the flour to form an emulsifier.
The beauty of this approach is that enzymes are classed as processing aids and don't have to be labelled. This is the area I think is most