Baking&Snack - July 2013 - 61

FORMULATION
Emulsifiers

Emulsifiers drive texture and shelf life when
baked foods travel trans-free and low-fat routes.

T

by Laurie Gorton
The more things change, the more they stay the same.
Trans-free shortenings have dramatically altered the
world of bakery formulating, and their advent now spurs
renewed interest in emulsifiers as mediators of dough
strength, crumb texture and product keeping qualities.
“As bakers move away from shortenings with trans
fat toward better-for-you and reduced-fat products,
they are finding ways to use emulsifiers to help with
the change,” said Joe Layton, R&D manager, patisserie
mixes, Puratos, Cherry Hill, NJ.
Most food uses for emulsifiers take advantage of
how they stabilize otherwise immiscible liquids. In
baked foods, however, it’s their additional ability to
complex with starch and protein to aid structure.
They also boost water-binding to keep finished products soft and appetizing.
They are actually more functional than traditional
fats. “Adding a small amount of emulsifier to a formulation can have a more beneficial impact on shelf
life than adding a large amount of shortening or oil,”
Mr. Layton said.

Going to zero-trans
For most purposes, trans fats are out. The 2010 Dietary
Guidelines for Americans advised consumers to avoid
foods containing trans fats as much as possible. This
tenet rules out partially hydrogenated oils.
The problem this created for bakers is simple to describe but complex to solve. Solid fats give bakery shortenings their ability to cream and aerate batters, yet turning liquid vegetable oils into plastic shortenings requires

addition of hard fats. Hydrogenation does the trick nicely, but it also creates unhealthy trans fats. Another approach uses liquid oils high in saturated fats. Although
the nutritional attributes of saturated fats are still being
debated, many consumers choose to shun these, too.
This change is not easy to navigate and exacts a toll.
“As bakers move to zero trans-fat shortening solutions
that have lower saturated fat content, the final product may lack volume due to the loss in structure from
their fat system,” observed Steve Baker, scientist in the
Emulsifier Innovation Center at Caravan Ingredients,
Lenexa, KS. “The issue of lower solid fats or structure
has opened the door to utilizing emulsifiers as structuring agents for their shortening systems.”
Simply put, new trans-fat-free shortenings are not
quite as functional as the baker’s old standbys. “Trans
fats were certainly not healthy for us, but they were
very functional,” said Troy Boutte, PhD, group manager,
bakery/fats and oils, DuPont Nutrition & Health, New
Century, KS. “While bakers have not necessarily made
a lot of changes to the emulsifiers they use, some shortening companies have switched to using distilled monoglycerides in emulsified bakery shortenings.”
The adjustments made by adding emulsifiers foster
better results, Mr. Layton noted. “In general, many of the
new-generation oils perform similarly to their traditional counterparts, but there may be some slight differences
in flavor and texture in the finished product,” he said.
Depending on the new oil selected, shifting emulsifier
levels up or down will help duplicate the texture of the
original product.

To maintain the texture
consumers expect of baked
foods, formulators will need to
rethink their choice of emulsifiers when opting for low- and
zero-trans shortenings.
DuPont Nutrition & Health

July 2013 / Baking & Snack / 61



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