Enzymes as Emulsifier Replacement Technologies

Learn more about how enzymes can help to reduce and replace emulsifiers in your baked goods from Novozymes' expert Iannis Samakidis. He also answers a few of the most asked questions about enzymes in baking industry such as:

  • How can enzymes extend shelf life?
  • How do they effect flour?
  • Why are they so specific?

And more! Visit the link below to learn more about how the science of enzymes can help you reduce your dependence on emulsifiers.