Milling & Baking News - August 1, 2017 - 28

Food Ingredient Solutions X
®

more than 95% monoglycerides, with
diglycerides also in the ingredient. Care
must be taken with labeling, though,
Mr. Cottrell said. Monoglycerides

provide the emulsifying properties in
mono- and diglycerides.
"The F.D.A. (Food and Drug Administration) only recognizes the

term mono- and diglycerides," he
said. "So the correct labeling on
any baked product sold in the U.S.
- regardless if you used distilled

Emulsifiers: Tools for pho removal
Emulsifiers also may combine with liquid oils to reduce saturated fat

©CORBION

Food and Drug Administration ruling requires food companies to remove partially hydrogenated oils (phos) from their
products by June 18, 2018. What tools might help bakers
remove phos from sweet goods?
Think emulsifiers.
"I would say emulsifiers are pretty important tools for all that
reformulating where you're trying to remove partially hydrogenated oils from cookies, cakes, icings and fillings," said Tim Cottrell, director of business development for emulsifiers for Kerry and
based in Beloit, Wis.
The Dietary Guidelines for Americans 2015-2020 recommends
that saturated fat should be less than 10% of the calories people
consume per day. What tools might help bakers keep the saturated
fat down in their products while still avoiding phos?
Again, think emulsifiers.
"When saturated and trans fats are removed, the functionality of
the fat must be replaced," said John Neddersen, senior application scientist, fats and oils for DuPont Nutrition & Health, New Century, Kas.
"Emulsifiers can be used to provide a similar function in the baked
goods or they may help the fat that is already present work better. For
example, emulsifiers can be used in cakes to reduce or maybe even
eliminate the pho and saturated fat. Emulsifiers in icing can help the
solid fat that is present crystallize more efficiently. DATEM is added to
bread to give strength to the sides of the loaf instead of using a traditional solid shortening."
Corbion, Lenexa, Kas.,
this year expanded its
emulsifier capabilities. The
company launched the
SweetPro line of emulsifiers
and completed the expansion of its facility in Dolton,
Ill. Propylene glycol monoesters (P.G.M.E.s), which
are part of the SweetPro
line, are made at the Dolton
facility.
Emulsifiers may allow bakers flexibility in
"P.G.M.E.s allow bakers
choosing fats used in formulations based on
the flexibility in choosing
the needs of their end applications, like red
fats used in formulations
velvet cake.
based on the needs of their
end applications," said Jim
Robertson, senior product manager, emulsifiers for Corbion. "With
the use of Corbion's SweetPro V100 (votated paste) and SweetPro
P100 (powder), manufacturers can replace their hydrogenated oil
with a non-pho liquid oil and eliminate trans fats while lowering
saturated fats. Manufacturers may also see a cost savings and a
reduction in the overall fat content of their sweet baked goods."
The SweetPro portfolio features three products. SweetPro S10, a
straight P.G.M.E. emulsifier in bulk liquid form, may be incorporated into a fat/shortening system to deliver aeration, structure and
tolerance to cake systems, Mr. Robertson said. SweetPro V100 and
SweetPro P100 provide bakers with flexibility in choosing what

28 / August 1, 2017 XMilling & Baking News

fats they want to formulate with based on the needs of their end
applications, he added. SweetPro V100 works best in layered cakes
and sheet cakes, and it also may be used in applications such as
cupcakes, snack cakes and cake mixes. SweetPro P100 works best
in muffins, crème cakes and pudding cakes, and it also may be
used in applications such as snack cakes, cupcakes and cake mixes.
Reducing saturated fat
Although free of phos, liquid oil alone could not provide enough
function in baked foods. Palm oil may replace phos, but then the
baked food will have a higher saturated fat level.
Emulsifiers represent a potential solution, Monoglycerides,
thanks to their high melting point, may work with liquid oils in
reducing saturated fat, Mr. Cottrell said.
"You can make a very high quality cake with vegetable oil using
emulsifiers," he said.
The level of saturated fat reduction in baked foods depends on
the shortening system the baker uses, Mr. Robertson said.
"Typical saturated fat content of shortenings is between 35%
to 55% while liquid vegetable oils contain between 8% to 15%
saturated fat," he said. "When the shortening in the cake formula
is replaced with a vegetable oil, a significant reduction is achieved.
However, the absolute reduction is dependent on the shortening
being replaced (soy vs. palm), as well as the vegetable oil being
used in the replacement (i.e. canola vs. soybean oil)."
Palsgaard, Juelsminde, Denmark, also offers emulsifiers, many of
them containing palm oil, that may be used in replacing phos and
reducing saturated fat in products such as baked foods, dairy products,
chocolate, ice cream, margarine products, mayonnaise and dressings.
A 50% fat reduction was achieved in puff pastry margarines without
affecting functional properties. Conventional puff pastry margarine
has up to 80% fat content. Also developed was a devil's food cake
that was gluten-free and sugar-free and had no trans fat.
Many functions for emulsifiers
Besides fat reduction, emulsifiers provide several other benefits
in baked foods. Emulsifiers act as foaming agents in cakes to create higher volume and to soften the crumb of the cake, said David
Guilfoyle, group manager bakery/fats and oils for DuPont Nutrition
& Health. Emulsifiers also stabilize the batter aeration to improve
manufacturing tolerances.
"Emulsifiers in bread create higher volume bread and buns and
in some cases can soften the crumb of the bread and buns," Mr.
Guilfoyle said. "Emulsifiers also improve dough handling, manufacturing tolerances and shock tolerances by strengthening the
gluten network.
"As an anti-staling agent, emulsifiers bind with the amylose
portion of starch and make it more difficult for the amylose starch
to retrograde during shelf life. Emulsifiers can also add a couple of
days of shelf life to a baked product by keeping the water and oil
bound together and providing a moister product. Cookie formulas
can benefit from emulsifiers, especially in soft cookie formulas, as
the emulsifier will create a softer textured cookie." MBN

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