Baking & Snack - April 2004 - 70

INGREDIENT TECHNOLOGY

attributed to their chemical interaction with flour, particularly the linear starch fraction.

destabilize such protein foams, but alpha-tending emulsifiers overcome this problem. The film that forms at the oilwater interface isolates the oil from interfering with the
protein. Adding a second surfactant can boost the effect of
the alpha-tending emulsifiers, so cake mix systems commonly use an 80:20 mixture of PGME and stearic acid.
Wetting agents improve the dispersibility of other
ingredients. For example, sodium lauryl sulfate (SLS) and
triethyl citrate improve the whipping ability of egg whites
and improve their dispersion in water, valuable traits for
preparation of meringue and angel food cakes. SLS is approved for use in dry gelatin desserts and beverage bases
that are acidulated with fumaric acid. Diocylt sodium
sulfosuccinate finds application as a wetting agent for
gelatin desserts, beverage bases, dry food gums and cocoa
intended for further manufacturing use.

MORE JOBS. A number of emulsifiers bring film-forming and wetting activity to formulations. These adjust
conditions within doughs and batters.
Film formers consist of emulsifiers that solidify in
stable alpha-crystalline (waxy) form. The alpha-tending
class includes acetyl-monoglycerides, lactyl-monoglycerides and propylene glycol monoesters (PGME). They
actually form a solid film at the oil-water interface under
the proper conditions of temperature and concentration.
Alpha-tending emulsifiers can be very useful in onestage cake production methods, which use liquid oils, add
all ingredients at once and mix the batter in a single step.
This approach is typical of packaged cake mixes for home
and food service use. The leavening action of these cakes
depends on a good dispersion throughout the batter of
air cells stabilized by the soluble proteins present. Oil can

AT WORK. Use of emulsifiers in food is governed by Food
and Drug Administration rules. Many of these substances
qualify as GRAS, while others are regulated as approved
additives. GRAS emulsifiers, including mono- and diglycerides, can be used at levels to achieve the intended effect.
In fact, usage level tends to be self-limiting; too much
causes an open, coarse cell structure and impairs the loaf's
symmetry, resulting in hourglass-shaped slices. Approved
food additives, including polysorbates, cannot exceed established usage levels set for specific applications.
Emulsifiers and surfactants belong in every bakery formulator's toolkit. They not only improve mixing and aeration properties of dough but also complex with its starch
and protein components to yield consistent, superior results.
And they can be the not-so-secret ingredient in the success
of today's enzyme-centered formulating approaches.
Ⅲ

ᮡ In muffins, polyglycerol esters help stabilize batters, aid aeration and bind
water during baking.
LODERS CROKLAAN

The Peerless Group's Fedco® Brand

MANIFOLD DEPOSITOR
The Manifold Depositor accurately deposits a variety of
products into pans or directly onto a conveyor or oven band.
* Ideal for cake batters, fruit and cream cheese
fillings, marshmallow and icings

* Rotary valve produces precise, dripless deposits
* Metering valves for accurate scaling
adjustment across conveyor
* Continuous or intermittent deposits
For complete details call 1.800.999.3327 or visit our website at www.thepeerlessgroup.us and click on Cake & Snack
For more information, see Page 113

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Baking & Snack - April 2004

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