Baking - Reduce fat and increase shelf life in cakes

Imagine if you could greatly reduce the fat content in cakes without compromising flavour or texture. Well, imagine no more. 

Cut waste and increase shelf life: Cakes with a softer, yet stronger structure could stay on shelves for up to 4 weeks by optimising use of eggs in baking.

Reduce fat by up to 20% through more efficient emulsifying of egg yolks, and fat – maintaining your product’s quality and providing valuable consumer health benefits.

How does it work? Most of the lipids present in egg yolk are lecithin (phosphatidylcholine). We use enzymes to hydrolyse the lecithin, separating the fatty acid, and producing lyso-lecithin – which emulsifies far more effectively.