What are baking emulsifiers?

- Sep 02, 2019-

We eat a lot of bread, biscuits, and they are baked, baked food contains emulsifier ingredients, what is baking emulsifier?

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 Emulsifiers are indispensable in many food processing, especially in low-fat, low-calorie foods, which are of great concern to consumers. In addition, it also includes applications in baking products, dairy products, margarine and so on. At present, emulsifiers have been widely used in food markets in Europe and the United States, undertaking the task of high value-added additives.

 What is baking emulsifier? Baking emulsifier is an emulsifier added to baked food. Besides its surface activity, it can also interact with carbohydrates, proteins, lipids in food and display a variety of functions. In order to make baked food more quickly, better texture and taste, and shelves. For a longer period of time, emulsifiers are widely used in many baked foods.


 Emulsifier can make the incompatible oil and water in baking products blend. Selecting appropriate emulsifiers according to the types of baking products can make the best use of emulsifiers and greatly improve the quality of products. Emulsifiers make a surfactant with hydrophilic and lipophilic groups. It can make two incompatible phases (such as oil and water) miscible with each other, and form uniform dispersions or emulsifiers, thus changing the original physical state. At present, due to the improvement of food processing technology, emulsifiers play a very important role in food processing. They are widely valued by bakers and widely used in baking products, thus changing the internal structure of products and improving the quality of products.


 The stability of emulsification, aeration, foaming, viscosity, dispersibility and phase transformation of baked products are all related to the choice of emulsifier. It can be seen that the selection of the most effective emulsifier is very important to the quality of baked products. Glyceryl monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, DATEM,E476, E477, sorbitol fatty acid esters, even the soybean protein are very economical emulsifiers which can play an important role.