Baking&Snack - July 2013 - 64

EMULSIFIERS

she added. In non-aerated cake batters, the fat’s creaming ability contributes volume of the finished cake.
When the fat is taken out, the emulsifier compensates
for the lost functionality and also binds the liquid oil
into the batter.
Cake mixes that contain fats present another challenge. They are usually made by creaming emulsified
shortening with the dry ingredients or spraying it in
melted form onto them. As the mix cools over time, the
fats and emulsifiers crystallize. “Not all may be in the
whip-stable alpha form. They may morph from alpha
to beta and beta prime crystals during the shelf life of
the cake mix,” explained Manuel Ybarra, technical sales
manager, bakery group, Palsgaard Industri de Mexico,
Soledad de Graciano Sánchez, San Luis Potosi, Mexico.
Instead, he recommended adding a powdered activated cake emulsifier — in this case, polyglycerol esters
(PGE) and mono- and diglycerides — instead of emulsified shortenings. Rather than the manufacturer putting
the liquid oils into the dry mix, they are added by the end
user during prep. “This ensures the cake mix is more stable, and the emulsifier stays in an alpha crystal form,” he

said. And because the mix contains no fat, it is less prone
to oxidation, and its shelf life is longer.
“For industrial baking, use of powdered emulsifiers can ensure that all the liquid oil is emulsified into the
batter before the aeration stage,” Mr. Ybarra said. During
interaction of PGE, air, water and oil, the emulsifier helps
disperse the oil around the air bubbles, he explained, stabilizing them without affecting the batter aeration.
In large-scale processing, Mr. Ybarra recommended putting the emulsifier in at the slurry stage. “Add the water before adding the liquid oil so that the emulsifier will have the
chance to hydrate before the whipping stage,” he said. This
promotes higher aeration. To avoid dryness in the finished
product, its formula should be rebalanced to account for
the starch that carries the powdered emulsifier.
Danish, biscuits and pastries made with low- and
zero-trans shortenings may become denser or experience other textural changes when made with non-trans
shortenings, which are generally softer than previous
bakery shortenings. “Increasing the level or type of
emulsification in that system will help regain some of the
attributes that were lost,” Dr. Boutte said. “Another ap-

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64

/ Baking & Snack / July 2013



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