Baking & Snack - December 2017 - 50

EMULSIFIERS

An emulsifier's reduced
functionality will result
in a finished product
that doesn't live up to
consumer expectations.

Emulsifiers provide
functionality and process stability in a wide
range of baked goods
including donuts, cakes,
muffins and bread.
Kerry Ingredients

monoglycerides to provide strength and softness.
While many bakers easily made the transition to
trans-free emulsifiers, icings have seen challenges.
"Icings rely more on the emulsifying capacity of monoglycerides and are more technically demanding," he said.
For applications like cake batter that require aeration,
Palsgaard recommended activated emulsifiers, which,
unlike emulsifiers carried on shortening, are activated
on starch in an extrusion process. These offer fast uptake and incorporation of air in the batter and improve
stability.
Corbion's Ensemble emulsifiers offer drop-in functionality to minimize reformulation challenges and operational disruptions, which can also occur when PHOs
are removed from emulsifiers.
Gums also can provide a clean-label alternative
for emulsifying in several applications. Gum Arabic
can act as a dough conditioner, stabilizing the dough
system and reducing the rate of staling. TIC Gums
offers a Pre-Hydrated Gum Arabic line that allows for

50 Baking & Snack December 2017 / www.bakingandsnack.com

easy incorporation into bakery systems.
In cake products, which require an oil-in-water emulsion, gum acacia provides miscibility to these typically
immiscible phases, according to Derek Holthaus, scientist with TIC Gums. Gum acacia helps trap gas bubbles
in batter systems, creating an aerated texture and assisting with water retention for longer shelf life.
"The main functionality of gum acacia is emulsification, therefore, it can be used to help replace some of
the emulsifying functionality that is lost when replacing PHO-containing emulsifiers," Mr. Holthaus said.
However, gum acacia can't fully provide other functionalities lost when replacing PHO-containing emulsifiers, such as mouthfeel and extending shelf life. In those
cases, Mr. Holthaus suggested working with TIC Gums'
Gum Gurus to develop a custom blend of hydrocolloids
to replace other functionalities that may be lost in the
replacement process.

Operational disruption
A major role for emulsifiers is the ability to make doughs
and batters friendly to commercial processing. One of
the challenges in removing PHOs from these ingredients
is losing some of that operational ease-of-use, whether
that's the handling of the raw ingredient or reduced processability of the dough or batter.
Minimizing operational disruptions as bakers made
the switch to non-PHO emulsifiers was a priority for
Corbion. Not only was Ensemble designed with this in
mind, but SweetPro for sweet goods also was created
to accommodate commercial processing. "SweetPro


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Baking & Snack - December 2017

Table of Contents for the Digital Edition of Baking & Snack - December 2017

Baking & Snack - December 2017
Contents
Contents
Editorial - Cookies, karaoke and continuous improvement
Newsfront - Kellogg partners with ABA for cookie and cracker training
Corbion fights hunger during holiday season
Bunge simplifying organizational structure
Possible revisions coming to GMO regulations
People/In Brief
Operations Executive of the Year - MR. FIX-IT
People skills and family ties
TreeHouse Foods - KENTUCKY GOLD
Marketing to Millennials - more than a STEREOTYPE
Putting faces to the facts
Emulsifiers - Stability in Transition
Cleaning up the label … or not
Flavors - FINDING YOUR FLAVOR
Ingredient App - Mind the GAP
R&D INSIGHTS - MYSTERIES of baking
Flatbread Technology - extreme SHEETING
PANS - Lightening the LOAD
Food Safety Management - recipe for SUCCESS
Striving for a new world of safety
Packaging Innovations - chalahead of the curve
INDUSTRY IMAGES - TECHNICALLY SPEAKING
Meeting Preview: ASB - Sustainability THROUGH THE PEOPLE
Meeting Preview: SNAXPO - IMAGINATION MEETS INNOVATION
Events
ingredients & formulating
equipment & packaging
patents
new on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - December 2017 - Baking & Snack - December 2017
Baking & Snack - December 2017 - Baking & Snack - December 2017
Baking & Snack - December 2017 - 2
Baking & Snack - December 2017 - 3
Baking & Snack - December 2017 - 4
Baking & Snack - December 2017 - 5
Baking & Snack - December 2017 - 6
Baking & Snack - December 2017 - 7
Baking & Snack - December 2017 - 8
Baking & Snack - December 2017 - Contents
Baking & Snack - December 2017 - 10
Baking & Snack - December 2017 - Contents
Baking & Snack - December 2017 - Editorial - Cookies, karaoke and continuous improvement
Baking & Snack - December 2017 - 13
Baking & Snack - December 2017 - 14
Baking & Snack - December 2017 - 15
Baking & Snack - December 2017 - Bunge simplifying organizational structure
Baking & Snack - December 2017 - 17
Baking & Snack - December 2017 - People/In Brief
Baking & Snack - December 2017 - 19
Baking & Snack - December 2017 - 20
Baking & Snack - December 2017 - Operations Executive of the Year - MR. FIX-IT
Baking & Snack - December 2017 - People skills and family ties
Baking & Snack - December 2017 - 23
Baking & Snack - December 2017 - 24
Baking & Snack - December 2017 - 25
Baking & Snack - December 2017 - 26
Baking & Snack - December 2017 - 27
Baking & Snack - December 2017 - TreeHouse Foods - KENTUCKY GOLD
Baking & Snack - December 2017 - 29
Baking & Snack - December 2017 - 30
Baking & Snack - December 2017 - 31
Baking & Snack - December 2017 - 32
Baking & Snack - December 2017 - 33
Baking & Snack - December 2017 - 34
Baking & Snack - December 2017 - 35
Baking & Snack - December 2017 - 36
Baking & Snack - December 2017 - 37
Baking & Snack - December 2017 - 38
Baking & Snack - December 2017 - 39
Baking & Snack - December 2017 - 40
Baking & Snack - December 2017 - Marketing to Millennials - more than a STEREOTYPE
Baking & Snack - December 2017 - 42
Baking & Snack - December 2017 - 43
Baking & Snack - December 2017 - 44
Baking & Snack - December 2017 - 45
Baking & Snack - December 2017 - 46
Baking & Snack - December 2017 - Putting faces to the facts
Baking & Snack - December 2017 - 48
Baking & Snack - December 2017 - Emulsifiers - Stability in Transition
Baking & Snack - December 2017 - 50
Baking & Snack - December 2017 - Cleaning up the label … or not
Baking & Snack - December 2017 - 52
Baking & Snack - December 2017 - 53
Baking & Snack - December 2017 - 54
Baking & Snack - December 2017 - Flavors - FINDING YOUR FLAVOR
Baking & Snack - December 2017 - 56
Baking & Snack - December 2017 - 57
Baking & Snack - December 2017 - 58
Baking & Snack - December 2017 - 59
Baking & Snack - December 2017 - 60
Baking & Snack - December 2017 - 61
Baking & Snack - December 2017 - 62
Baking & Snack - December 2017 - Ingredient App - Mind the GAP
Baking & Snack - December 2017 - 64
Baking & Snack - December 2017 - R&D INSIGHTS - MYSTERIES of baking
Baking & Snack - December 2017 - 66
Baking & Snack - December 2017 - Flatbread Technology - extreme SHEETING
Baking & Snack - December 2017 - 68
Baking & Snack - December 2017 - 69
Baking & Snack - December 2017 - 70
Baking & Snack - December 2017 - 71
Baking & Snack - December 2017 - 72
Baking & Snack - December 2017 - PANS - Lightening the LOAD
Baking & Snack - December 2017 - 74
Baking & Snack - December 2017 - 75
Baking & Snack - December 2017 - 76
Baking & Snack - December 2017 - 77
Baking & Snack - December 2017 - 78
Baking & Snack - December 2017 - 79
Baking & Snack - December 2017 - 80
Baking & Snack - December 2017 - Food Safety Management - recipe for SUCCESS
Baking & Snack - December 2017 - 82
Baking & Snack - December 2017 - Striving for a new world of safety
Baking & Snack - December 2017 - 84
Baking & Snack - December 2017 - Packaging Innovations - chalahead of the curve
Baking & Snack - December 2017 - 86
Baking & Snack - December 2017 - 87
Baking & Snack - December 2017 - 88
Baking & Snack - December 2017 - 89
Baking & Snack - December 2017 - 90
Baking & Snack - December 2017 - INDUSTRY IMAGES - TECHNICALLY SPEAKING
Baking & Snack - December 2017 - 92
Baking & Snack - December 2017 - 93
Baking & Snack - December 2017 - 94
Baking & Snack - December 2017 - Meeting Preview: ASB - Sustainability THROUGH THE PEOPLE
Baking & Snack - December 2017 - 96
Baking & Snack - December 2017 - Meeting Preview: SNAXPO - IMAGINATION MEETS INNOVATION
Baking & Snack - December 2017 - Events
Baking & Snack - December 2017 - 99
Baking & Snack - December 2017 - ingredients & formulating
Baking & Snack - December 2017 - 101
Baking & Snack - December 2017 - 102
Baking & Snack - December 2017 - 103
Baking & Snack - December 2017 - equipment & packaging
Baking & Snack - December 2017 - 105
Baking & Snack - December 2017 - 106
Baking & Snack - December 2017 - 107
Baking & Snack - December 2017 - patents
Baking & Snack - December 2017 - 109
Baking & Snack - December 2017 - new on the shelf
Baking & Snack - December 2017 - 111
Baking & Snack - December 2017 - MARKETPLACE
Baking & Snack - December 2017 - 113
Baking & Snack - December 2017 - 114
Baking & Snack - December 2017 - 115
Baking & Snack - December 2017 - 116
Baking & Snack - December 2017 - 117
Baking & Snack - December 2017 - 118
Baking & Snack - December 2017 - 119
Baking & Snack - December 2017 - 120
Baking & Snack - December 2017 - AD INDEX
Baking & Snack - December 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - December 2017 - 123
Baking & Snack - December 2017 - 124
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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