Baking & Snack - August 2018 - 66
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"One of the biggest challenges in cleaning up a cake
formulation is providing functionality such as shelf-life
stability of traditional cake ingredients with clean label
alternatives," said Chris Thomas, principal technical service technologist, Ingredion. "Traditional dough conditioners and preservatives like mono- and di-glycerides
are highly functional in cake systems but are often not
recognizable ingredients to consumers."
Starches, flours and gums can replace these functionalities in a label-friendly way. Ingredion's Novation functional starches and Homecraft multi-functional flours
maintain moistness in cakes in a similar way as modified food starches, but they appear on the label as "corn
starch" or "tapioca flour."
"Novation functional starches and Homecraft multifunctional flours have cleaner flavor profiles compared
to many of their chemically modified counterparts," Mr.
Thomas explained. "This allows the flavor components
in cakes to come through with more flavor intensity and
an overall brighter flavor perception." Functionality is
important, but taste is still king when it comes to desserts like cake.
Chicory root fiber, recently classified by the US Food
and Drug Administration as dietary fiber, can provide
some functionality in the way of texture while also
cleaning up the label. Sensus America's chicory root fiber ingredients' properties can improve the texture of
cakes. Like sugar, chicory root fiber provides bulk in a
bakery formulation and helps formulators fill in gaps
that may appear when reformulating for clean label.
Emulsification is another tricky part of clean label reformulation. Cake batter's structure is built on aeration,
and emulsifiers assist in the incorporation of air and the
dispersion of shortening throughout the batter system.
Replacing emulsifiers is a major hurdle that bakers must
clear when cleaning up cakes.
"The biggest challenge in cleaning up cake formulas
is replacing the functionality of traditional emulsifiers
such as propylene glycol monoester, polyglycerol ester,
polysorbate 60 and sodium stearoyl lactylate, which are
all very functional in traditional cake manufacturing,"
Ms. Dantuma said. "They provide aeration, processing
tolerance and improve overall eating quality throughout
the shelf life of the cake."
Emulsifiers work in tandem with many ingredients
to create the aeration effect. Shortening and leavening
agents in a formulation all work together with emulsifiers for even dispersion and absorption of air to create
the texture and bite of a cake crumb. Replacing these
traditional emulsifiers is often not a one-to-one process
as all these ingredients work together to bring a desirable cake batter to life. Ms. Dantuma said there has been
progress with enzyme technology to partially replace