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Emulsifiers

Emulsifiers

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.

showing 1-10 of 10 articles

Taking a new look at emulsifiers, part 3

Formulations
Experts from DuPont Nutrition & Health discuss how to select emulsifiers that bring up the performance of baked products made with trans-free shortenings.

Working with proteins, part 2

Formulations
Here’s why soy protein improves baked foods.

Change of course

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