Bakery Application

Emulsifiers have various effects on the production process of food and improve its quality. They are used in various types of food. Functions of emulsifiers are listed below.Bakery Application

 
Application Suggested emulsifiers: Functions
Bread
Mono-and Diglycerides (GMS)
Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM)
Sodium stearoyl lactylate (SSL)
Calcium stearoyl lactylate (CSL)
Dough strengtheners
To make the dough stronger, to form and maintain the crumb structure with the desired volume and texture
Dough softeners
To obtain a softer crumb structure and improve bread freshness
Biscuits
Mono-and Diglycerides (GMS)
Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM)
Sodium stearoyl lactylate (SSL)
Calcium stearoyl lactylate (CSL)
To facilitate production and improve eating properties
In low-fat biscuits, can be used as a fat replacer to obtain a good texture and eating properties
Cakes
Mono-and Diglycerides (GMS)
Acetylated Mono- and Diglycerides (ACETEM)
Lactic Acid Esters of Monoand Diglycerides (LACTEM)
Polyglycerol Esters (PGE)
Volume improvement
To influence the amount and size of the air bubbles which exist in cakes and improve aeration
Texture improvement
To improve crumb structure and tenderness