There’s a lot of focus on solutions for emulsifier replacement. In fact, so much that you’re probably tired of hearing about it. But this is really a fascinating field, with some exciting benefits for baking. So to give you some fresh insight into the trend, we talk with two specialists from Europe about their latest research with enzymes!
Enzymatically-produced cyclodextrins for emulsifier replacement
First up is Dr. Helmut Reuscher, the technical director at WACKER. For more than 25 years, he’s been working with some truly mind-blowing molecules: cyclodextrins. Starting with starch sources such as corn or potatoes, a specific enzyme is used to take out bits of the starch helix and put them into a ring form. As a result, when water and fats are added, the cyclodextrin works as an emulsifier!
Dr. Reuscher goes into the science of this molecule, how it is used in baked goods, and why it’s unlike anything on the market.