Emulsifiers are very important additives and are widely used
in the food industry to produce and stabilize emulsions of a
liquid with another, such as oil and water. Examples of emulsions: Creams of
leite, butter, Margarine, mayonnaise, salad dressings, sausage,
sausage, ice creams, cakes, chocolates, fillings and instant products.
The baking industry uses food additives to improve the
quality of final products and also to facilitate production processes
bread production, large-scale cakes and cookies. Among the
emulsifiers used in baking, there are two main types: os
crumb softeners; and dough conditioners, or reinforcers
structure. Emulsifiers are responsible for a series of benefits,
ranging from aeration to increases in volume and shelf life of
baked goods.
Emul DATEM 70 (diacetylated tartaric acid esters with mono- and diglycerides) it is a
strong pasta conditioner. Strengthens the gluten network and improves
extensibility and tolerance of dough to fermentation. When stabilizing
lipoprotein complexes and their relationships with carbohydrates, DATEM modifies
the plasticity of the dough, contributing to the uniformity of the crumb of
breads and crunchiness of the French bread crust.
The mono-diglycerides that make up Emul DMG 90 HP FP stand out for their affinity with wheat flour polysaccharides, em
special with amylose, delaying the hardening of bread crumbs.
The Emul Pastry 16 is an emulsifier-aerator widely used for the industrial manufacture of
cakes, promoting volume increase and improving cake structure and
sponge cakes, in addition to reducing crumbling.