Baking&Snack - July 2013 - 66

EMULSIFIERS

Aerated cake
systems benefit
greatly from use
of emulsifiers.
Palsgaard

Powdered emulsifiers that address the concerns of
mix blending also improve shelf life of finished products. This style helps retain the alpha crystalline form
responsible for best air incorporation. Mr. Ybarra explained that the Palsgaard’s SA 6600 is based on specially
selected PGE optimized for cake systems. “The emulsifier is finally activated on rice starch through extrusion,
resulting in a free-flowing white powder,” he said. “The
whipping active emulsifier is fixed to the outer surface
of the starch particles during the extrusion process and

has proved to be extremely stable in functionality during
storage.”
In addition to this lean-label emulsifier, the company
offers Emulpals 110 for sponge cakes, Swiss rolls, layer
cakes, pound cakes and similar products where all ingredients are added at once. Both are all-vegetable, nontrans and non-GMO.
Adding to its portfolio, Caravan Ingredients introduced non-GMO emulsifiers recently. “The non-GMO
area continues to gain popularity with consumers,” Mr.
Baker said, “and it is important for us to be able to offer
our customers the solutions to enable them to compete
in this area.”

Charting paths ahead
By deconstructing shortening, Caravan Ingredients
and DuPont Nutrition & Health separately developed
emulsifier-based systems that provide the functionality
of hard fats to allow preparation of bakery shortenings
from zero-trans liquid oils.
“Transcendim is a customized mono- and diglyceride that brings firmness or structure to fat systems,”
Caravan’s Mr. Baker explained. “It allows development
of a network of small crystals to entrap the liquid portion of the shortening system. The result is a shortening
comparable to the old trans-containing versions with
improved nutritional value that still maintains desired
eating qualities.
“By using Transcendim as a structuring agent, you
can avoid having ‘hydrogenation’ on your ingredient
statement,” he added.
DuPont’s Crystallizer 100 was specifically formulated
for trans-free shortenings, according to Dr. Boutte. “It
increases the solid fat index and promotes nucleation
and crystal growth,” he said.
Supplementing the crystal structure of bakery shortenings is essential when using many of today’s liquid
oils. “The trans-free shortenings undergo more ‘work
softening,’ which simply means the crystal structure
starts to break down and release the oil that was trapped
in the crystal,” Dr. Boutte explained. “This in turn creates
the denser texture [in the finished product].”
Going a step further, Puratos created Puraslim, a gelstyle system using an emulsification process in combination with flavor and enzyme technology. It can reduce fat in
baked products by 50% or more, according to Mr. Layton.
“Puraslim is a gel that has a texture similar to traditional
shortening but contains about 85% water,” he said.
In the long run, the road ahead with bakery shortenings will also take direction from the emulsifiers available to do the fine-tuning of performance. Such tools,
now available for use by formulators, will help rev the
engine of bakery product innovation.

•

For more information, see Page 129

/ Baking & Snack / July 2013

Baking&Snack - July 2013

Table of Contents for the Digital Edition of Baking&Snack - July 2013