Let’s bake it better

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MONO- & DIGLYCERIDES DATEM ESTER SSL CITRIC & LACTIC ACID COMBINATION

Emulsifiers for bakingThe use of emulsifiers is widespread in the baking and to some extend in the milling industry. Emulsifiers are molecules that facilitate water and oil/fat interactions. In water-in-oil or oil-in-water systems they help creating and stabilising emulsions, in more dense food systems they will facilitate a good fat distribution in the food matrix and generally improve its stability. When used in dough emulsifiers can increase starch gelling temperatures, thereby also reducing staling of the bread.

There is a very vast choice of emulsifiers for use in food. Emulsifiers will vary in HLB (hydrophilic/lipophilic balance) values, melting temperatures, size, pH affinity, … For use in bread or cereal based systems there are also many possibilities.

The HLB properties of emulsifiers depend on its chemistry. In general an emulsifier will have a fat-loving like moiety and a water loving moiety. By using different components by size and affinity the emulsification behaviour can be affected.

BREAD VOLUMECRUMB STRUCTURE & SOFTNESS

ANTI-STALINGDOUGH TOLERANCE BAGUETTE WATER ABSORPTION

As we design our products towards functionality in various applications, we select ingredients in terms of their added value. Our target is to improve the following properties:

Nutrisol Nutrisol Nutrisol Nutrisol NutrisolThe most common emulsifiers used in

bread making are mono- and diglycerides. Products based on palm or soy oil are

equally performing. Depending on the price an optimal cost/performance choice can be made. Our flagship is Nutrisol MD, generally used in soft breads, English style (toast bread, pan bread, …). The dosage

varies from 0.2% to 1%.

Nutrisol Emulsifiers with relatively lower melting points will contribute more to dough

stand-up when compared to mono- and diglycerides. Our Nutrisol SL will improve

dough tolerance significantly.

Nutrisol Our last category of emulsifiers comprises combinations of the families mentioned

above. Those combinations are proposed under Nutrisol CB name. They have

been co-processed in factory and have pronounced synergistic effects thanks

to co-melting and co-spray chilling techniques. They will generally contribute to different parameters: dough stand-up,

bread volume, softness, ….

The preferred choice in crusty breads (baguette, chiapatti, Belgian rolls, …)

are datem ester emulsifiers. We have a highly active version called Nutrisol DEM which we recommend in countries with moderate temperature. Our Nutrisol DES

combines excellent performance with good shelf-life properties, also in warmer

countries.

For highly hydrated systems one might need very active emulsification with

pronounced water solubility. Our Nutrisol CT is a citric acid based emulsifier that will contribute to bread volume and softness,

alone or in combination with other products. In the same type of systems we can also propose Nutrisol LC, a lactic acid

based emulsifier.

SLDEM CT CBMD

DES LC