Baking & Snack - June 2022 - 22

SOSLAND PUBLISHING
years
as Safe (GRAS) status of PHOs. The baking industry had
three years to remove PHOs from their formulations,
except in the instances of using small amounts of PHOs
as a food additive, for example, as a carrier for colors
and flavors.
Replacing PHOs created not just a formidable challenge
but an opportunity for a wealth of innovation.
From it has come many ingredient technologies and formulating
strategies to create custom fats and oils. To date
there is no drop-in PHO replacement that works across
all applications. Food scientists have relied on blending
multiple base oils, emulsifiers, high-oleic base oils and
interesterification to create custom shortenings that deliver
the same functionality as PHOs. Fully hydrogenated
oils contain no trans fatty acids and have been useful
as food scientists blend them and use interesterification
to create custom shortenings to replace partially hydrogenated
counterparts.
With PHOs successfully replaced with custom blends,
Dough improvers
have been around
since the beginning
of commercial
baking to ensure
dough endures the
stresses of
industrial baking.
Corbion
bakers are now turning toward continued reduction of
saturated fats as well as finding more sustainable fat and
oil ingredients.
A stronger dough
While commercial yeast would provide a consistent,
easy-to-achieve rise for commercial bakers, the equipment
producing the baked goods would require stronger
formulas to handle the stress.
" Continuous bread production that we see today
requires more tolerance from the formulation, " said
Yangling Yin, PhD, director of RD&A, ingredient
solutions, Corbion. " Doughs running in these continuous
production runs require quite a bit of dough
strength. "
The baking industry turned to dough conditioners -
which provide several functionalities including strengthening,
relaxing and softening - to provide that strength.
Emulsifiers like DATEM, SSL, mono- and diglycerides
showed that they could improve the texture and tolerance
of doughs that were produced in 3,000-loaf batches.
These emulsifiers have been around a long time,
though they have cycled through as standards for formulating
throughout the years. Industrial-scale emulsifiers
have been around since 1920, specifically monoglycerides
since 1934 and DATEM since 1960. In 1958,
the FDA granted GRAS status to improve ingredients in
general use.
Since then, new legislation has eliminated the use
of some of these ingredients, as is the case with potassium
bromate. While this ingredient proved useful as
an oxidizing agent that strengthened the dough, it is
banned in many countries around the world including
the European Union. The US has yet to outright ban the
ingredient, though the FDA has encouraged bakers to
voluntarily stop using it, most of which have complied.
Since then, other emulsifiers like DATEM and SSL took
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Baking & Snack - June 2022

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