Bakery Application

Application

Suggested Emulsifiers

Functions

Bread

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Diacetyl Tartaric Acid Ester of Mono(Di)Glycerides (DATEM)

● Sodium Stearyl Lactate (SSL)

● Calcium Stearyl 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

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Diacetyl Tartaric Acid Ester of Mono(Di)Glycerides (DATEM)

● Sodium Stearyl Lactate (SSL)

● Calcium Stearyl 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

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Acetylated Mono- and Diglycerides (ACETEM)

● Lactic acid fatty acid glyceride (LACTEM)

● Tripolycerol Monostearates (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