Baking&Snack - July 2013 - 65

proach would be to add a strengthening emulsifier such as Panodan
DATEM to the dough component,
which will help regain some volume
and textural qualities.”

Paving improved roads
Emulsifier suppliers have adapted
to new-generation oils with ingredients suited to the realities of
bakery use. With these new shortenings, the right emulsifier can
make all the difference in creaming
action, according to Mr. Baker. The
standard mono- and diglyceride
emulsifiers worked well with transcontaining or palm-based shortenings. “However, new-generation oils
may not have the required structuring power for air incorporation,” he
observed. “A combination of alphatending emulsifiers such as lactylated monoglycerides or propylene
glycol monoesters (PGME) with
higher levels of mono- and diglycerides may be

needed. These types of systems allow the emulsifiers to provide structure to air cells in the product, yielding more acceptable volumes.”
The difference in mono- and diglyceride emulsifiers was described
further by Dr. Boutte in the context of DuPont’s DIMODAN line.
Distilled monoglycerides contain a
minimum of 90% mono- and less
than 10% diglycerides. The monoand diglyceride emulsifiers previously used in shortenings were typically 50% mono-, 40% di- and 10%
triglycerides. “The switch to distilled
monoglycerides not only eliminates
the trans fats, but distilled monoglycerides have higher melting
points than the mono- and diglycerides and, therefore, help stiffen the
trans-free shortenings and actually
promote crystallization,” he said.

By combining emulsifier, enzyme and flavor technologies, a formulating breakthrough reduces overall fat
content by as much as 50% in cakes and 70% in breads.
Puratos

For more information, see Page 129



Baking&Snack - July 2013

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