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.

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Many factors to replacing PHOs

- The base oil has the most impact on product performance.

Pantry friendly lecithin

- When it comes to clean label, lecithin is hard to beat.

Emulsifier innovations

- Food technologists have made great advances in replacing PHOs in emulsifiers.

Replacing PHOs in emulsifiers

- Bakers challenge emulsifier suppliers to get rid of PHO-based materials but keep the performance.

Bakery improver enlists in the war against staling

- Bonding with other bakery ingredients, MicroGold sets up barriers to moisture migration and cuts oil absorption.
Change of course