Phospholipase (EC 3.1.1.32/3.1.1.4) đã trở thành công cụ quan trọng trong ngành bánh nướng nhãn sạch hiện đại. It replaces traditional emulsifiers such as DATEM, SSL, and monoglycerides. By hydrolyzing wheat flour phospholipids, phospholipase generates in situ lysophospholipids that function as strong natural emulsifiers. This improves dough stability, gas retention, crumb structure, and loaf volume.
This in situ emulsification eliminates the need for added E-number emulsifiers and allows formulators to achieve 'no added emulsifier' claims. Beyond baking, phospholipase is widely used in commercial vegetable oil refining for enzymatic degumming. This reduces phosphorus content below 10 mg/kg and replacing water or acid degumming methods. It is also applied in egg yolk modification for mayonnaise and sauce stability. Phospholipases used in food are GMO-free, produced by approved Aspergillus oryzae or Fusarium venenatum strains, and classified as processing aids under EU Regulation 1332/2008.