Emulsifiers: The micro-ingredient that delivers major value12 Nov 2018
For commercial bakers to create countless numbers of delicious, quality baked goods with the dependable consistency their customers count on, it takes more than the standard flour, sugar and eggs they use when baking for the family at home. Specialty ingredients, such as emulsifiers, help maintain the quality, freshness and integrity of the baked good and help deliver the taste and texture consumers have in mind when they hand over their own hard-earned dough at the register.
What is an emulsifier and how does it work? Many highly experienced bakers really couldn’t say; they just know the difference it makes.
Put simply: An emulsifier is an ingredient that improves the interaction of two or more elements that wouldn’t normally mix -- such as oil and water. In baked goods, emulsifiers help:
In addition to acting as crumb softeners, emulsifiers can also interact with gluten to provide dough strengthening. Dough strengthening emulsifiers provide tolerance in the baking process and reduce the impact of flour quality variation. The improvement in tolerance and consistency result in a reduction in yield loss and manufacturing cost. In addition to crumb softening and dough strengthening, emulsifiers also provide batter aeration, stabilization, help achieve consistent volume, and optimize texture resulting in the quality and consistency consumers expect.
“Consumers expect particular tastes and textures from bakery products,” says Jim Robertson, category manager, emulsifiers at Corbion. “Although they are used at low levels, emulsifiers deliver cost effective functional benefits that are critical to the consistency and quality consumer expect."
“Bakers work hard to give their customers the same enjoyable eating experience every time. But that can be hard to do when environmental conditions are challenging, consumer demands keep evolving and regulatory changes require reformulation,” Robertson says. "By enhancing tolerance, quality and shelf stability in baked goods, emulsifiers can make these challenges more manageable.
Although emulsifiers have been making it easier for bakers to ensure the quality and consistency of their products for many decades, the technology continues to improve, according to Robertson. He says Corbion continually invests in its emulsifier portfolio to drive further advancements in finished product consistency, processing efficiency and the overall sustainability of business practices for the industry.
“That continual investment in basic research puts us in a position to deliver even more value in terms of enhanced quality and functionality, process optimization and sustainability,” says Robertson.
Corbion has also made the conscious effort to ensure its multifunctional emulsifiers are bio-friendly and produced from renewable vegetable sources, making it easier for bakers to meet their own sustainability goals. By 2019, all palm oils used in Corbion’s emulsifiers will be RSPO-certified and from suppliers committed to minimizing negative impacts on palm-growing regions and their communities.
Matching the right emulsifier to the baking application can come down to minute differences in specific product formulations, according to Robertson. That’s why Corbion's application team and technical service group work directly with bakers – often on the production floor – to identify and implement the most fitting emulsifier for the application, troubleshoot processing issues and ensure the effectiveness of the solution.
“We have a lot of passion for this industry and for the enormous difference specialty ingredients make for bakers large and small,” says Robertson. “You only have to look at what our emulsifier portfolio can do to understand just how significant that value is.”
Discover how Corbion can help you choose the right emulsifier to give your baked goods what they need to rise to new heights.
Orkla acquires Swedish ingredients supplier
12 Apr 2019
Through its wholly-owned subsidiary Orkla Food Ingredients, Orkla has entered into an agreement to purchase Zeelandia Sweden, a supplier of margarine, vegetable oils and bakery ingredients to the Swedish market.Read more
Lesaffre opens new Baking Center
12 Apr 2019
Lesaffre has opened a new Baking Center in Vienna, Austria that it says is 100% dedicated to its industrial customers.Read more
Corbion to acquire Brazilian baking blends company
28 Mar 2019
Corbion has entered into an agreement with the shareholders of Granotec do Brazil - a specialist in functional blends for the Brazilian bakery industry - to acquire full ownership of the company.Read more
Tate & Lyle sells oat business
27 Mar 2019
Tate & Lyle has reached agreement to sell its oat ingredients business, based in Kimstad, Sweden, to Swedish agricultural cooperative Lantmännen.Read more
Cargill announces range of premium filling fats
11 Mar 2019
To help bakery and confectionary producers solve a number of major challenges, Cargill is launching CremoFLEX, its latest range of premium filling fats, across Europe.Read more
Cargill launches PalmAgility shortening line
8 Feb 2019
According to Cargill, bakery producers know that finding a single shortening that meets the range of challenges they face can be difficult. Cargill’s newest palm shortening line, PalmAgility is designed to fill that gap.Read more
The Ingredient House to distribute egg replacer
9 Jan 2019
Renmatix has signed a distribution agreement with The Ingredient House. Together, Renmatix said, the two companies see the potential to replace eggs in baked goods by incorporating Simple Cellulose.Read more
Orkla acquires 90% of Easyfood
9 Jan 2019
Through its wholly-owned subsidiary Orkla Foods Danmark, Orkla has entered into an agreement to purchase 90% of the shares in Easyfood, a Danish producer of bread-based convenience products for the out-of-home channel.Read more
Campden BRI to host gluten free/free from bakery conference
21 Dec 2018
The third Gluten Free and Free From Bakery Conference, from 26-27 March, will bring together industry experts and academics to discuss key research and share solutions with the free from bakery sector.Read more
Stevia outpaces aspartame in new product launches
27 Nov 2018
The number of new stevia-sweetened foods and drinks overtook new products with aspartame in 2017, according to global data from Innova Market Insights.Read more
Are you a supplier
Here's what we can do for you
- Generate quality leads for your business
- Stay visible for 365 days of the year
- Receive product inquiries and respond to meeting requests directly
- Improve company online presence through Search Engine Optimisation