Surface-active ingredients emulsify the oil-and-water mixtures known as batters and doughs. Their activity enables proper blending of ingredients and protects against physical shocks caused by mechanical handling. These improvers also help sequester water to prevent weeping in frozen doughs, and they help form protein and starch complexes, thus softening crumb and lengthening shelf life.
7/26/2016 - Bakers challenge emulsifier suppliers to get rid of PHO-based materials but keep the performance.
4/19/2016 - Bonding with other bakery ingredients, MicroGold sets up barriers to moisture migration and cuts oil absorption.
11/14/2014 - Experts from DuPont Nutrition & Health discuss how to select emulsifiers that bring up the performance of baked products made with trans-free shortenings.
10/2/2014 - Here’s why soy protein improves baked foods.
8/13/2013 - Emulsifiers drive texture and shelf life when baked foods travel trans-free and low-fat routes.