Taking a new look at emulsifiers, part 3
November 19, 2014
by Laurie Gorton, Baking & Snack
To move bakery formulations away from use of trans-containing shortenings, bakers should consider today’s improved emulsifiers. In this exclusive Baking & Snack Q&A, Joe Layton, R&D manager, patisserie mixes, Puratos, Cherry Hill, NJ, explains why this works and reveals a new approach using an emulsification process in combination with flavor and enzyme technology to create a product that can replace and reduce fat in baked products.
Baking & Snack: How has the move away from trans fats in bakery shortenings altered the way bakers use emulsifiers? Why? What advice can you give to bakers about using Puratos emulsifiers to make this change?
Joe Layton: As bakers move away from shortenings with trans fat towards better-for-you and reduced-fat products, they are finding ways to use emulsifiers to help with the change.
Emulsifiers have the special ability to combine ingredients that would normally separate, such as water and oil. Adding emulsifiers to a product can increase the amount of water that can be added to a particular product without negatively affecting the final quality.
Emulsifiers are also more functional in terms of softening and preventing staling than traditional fats. Adding a small amount of emulsifier to a recipe can have a more beneficial impact on shelf life then adding a large amount of shortening or oil.
As bakers work with the new-generation oils, should they also be looking at altering the amount or type of emulsifiers they use? Why? If they make changes, what do you recommend?
In general, many of the new-generation oils are performing similarly to their traditional counterparts, but there may be some slight differences in flavor and texture in the finished product. Depending on the impact of the new oil, the emulsifiers may need to be adjusted either up or down to duplicate the original texture.
What is the most recent addition to your company’s line of emulsifiers for bakery use? Why was it developed, and what are its applications?
Puratos has created a product called Puraslim using a unique emulsification process in combination with flavor and enzyme technology to create a product that can replace and reduce fat in baked products. Puraslim is a gel that has a texture similar to traditional shortening, but contains about 85% water. Products made with Puraslim appear and taste the same as products made with the standard recipe, but with a 50% or more reduction in fat.