Application of food emulsifiers in bread production
March 31, 2023
Application of food emulsifiers in bread production
As a popular food, Bread has always been loved by people.
For Bread factory, the characteristics of Bread dough and the quality of products are two very important aspects;
Various functional food additives and emulsifiers can effectively solve problems, such as improving the characteristics of bread dough, improving bread quality, and Anti-aging etc.
However, For a wide variety of foods and the composition of ingredients varies,we need to choose emulsifiers reasonably based on the oil water ratio.
Various emulsifiers have different physical properties.
Some have good water solubility, some are only soluble in fat, some have a high melting point, and some are similar to fat in melting.
How to reasonably mix emulsifiers to give full play to their unique effects and complement each other.
| Product name | Application | Softening | Reinforcement |
| Distilled Glycerin monostearate DMG95 | Bread, Cake, Non-Dairy creamer etc | Excellent | |
| Glycerin monostearate GMS | Preparation of mixed emulsion stabilizer, Bakery | Good | |
|
Sorbitan Monostearate SPAN60
|
Grease, Margarine etc. | ||
|
Polyglycerol esters of fatty acids PGE |
Blended Emulsion Stabilizer Ice cream complex emulsifier |
||
|
Sodium Stearoyl Lactylate SSL
|
Bread etc. | Best | Excellent |
|
Calcium Stearoyl Lactylater CSL
|
Bread etc. | Good | Excellent |
a.Softening: Means: the softening effect on the bread core.
b.Reinforcement: Means: the strengthening effect on bread dough.