Baking & Snack - August 2020 - 50

EMULSIFIERS

Emulsifiers promote dough tion and desired functionality, some emulsifiers may
tolerance by increasing perform better under certain circumstances. That's why
gluten strength. we work directly with our customers to identify and imDuPont Nutrition & Biosciences
plement the most fitting solutions for each application.
Working side-by-side with our customers allows us to
help them troubleshoot processing issues and deliver an
enjoyable eating experience every time, even when environmental conditions may pose challenges."
Corbion's emulsifiers come in a wide range of fat and oil
sources, formats, packaging and alternatives to accommodate special needs such as sustainable sourcing, Roundtable
on Sustainable Palm Oil certification, kosher, halal, vegan,
vegetarian and non-GMO. Even the smallest difference in
the emulsifier or the application itself can change eating
characteristics, so collaboration is key.
Brolite also offers a range of emulsifiers including conventional, clean label and organic ingredients. The company also works with bakers to custom design a solution that
will meet the product's needs.

An issue of labels
While the functionality of DATEM, SSL and mono- and
diglycerides cannot be overstated, these ingredients are falling out of favor for not being clean label friendly. Instead,
bakers are turning toward enzymes and lecithins or a combination of ingredients to provide similar functionality.
"This has been done so bakers can remove negativesounding chemical ingredient names and reduce the amount
of saturated fats in their baked goods," Mr. Boutte said.
AB Mauri offers chemical and clean label emulsifiers for
industrial and artisan baking.
He pointed to the late 2000s when Japan approved the
use of SSL in baked goods. While Japanese bakery operators immediately noticed a 30% uptick in line speeds with
the addition of SSL, the ingredient was becoming taboo in
the United States, along with DATEM. These ingredients
were being replaced with phospholipases, which resulted in
sticky doughs and reduced line speeds.

50 Baking & Snack August 2020 / www.bakingbusiness.com

"Based on those early learnings, bakeries today have
started using a combination of lecithin and phospholipases,
which provide very good machineability, strength, crumb
grain, volume and slicing while still being clean label,"
Mr. Boutte said.
Lecithin is composed of phospholipids derived from
fats and oils. Phospholipids are the same components
that give whole eggs their emulsification abilities.
"In bakery products, lecithins can strengthen dough,
ensure even mixing of batter, decrease stickiness of dough
and improve shelf life," said Mark Stavro, senior director
of marketing, Bunge Loders Croklaan. "It also acts as a release agent during the mixing and machining processes,
which contributes to easier cleanup of equipment on a
production line."
Sunflower is a common source of lecithin, and Bunge
offers a range of non-GMO sunflower lecithin products and controls the process from farm to ingredient
manufacturing.
Kerry Ingredients also offers a line of non-GMO sunflower lecithin in liquid and powdered forms. These
ingredients can be effective in replacing conventional
emulsifiers like DATEM in baked goods.
Lecithin also improves the functionality of enzyme
blends that are sometimes used as a clean label alternative to DATEM or SSL.
"We successfully accomplish removing DATEM or
SSL using very specific enzyme blends," Mr. Mallory
explained. "The functionality of these blends generally
is improved with the use of lecithin, either liquid or deoiled powdered lecithin, which is much easier to scale
and handle in the plant. The enzyme blends we have developed work on each fraction of the wheat to improve
loaf volume or production tolerance."
Blends of enzymes can be helpful in achieving some
of the same functionality of emulsifiers like Kerry
Ingredients' Puremul that can replace monoglyceride.
Puremul still delivers improved tolerance, machineability,


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Baking & Snack - August 2020

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