APPLICATION OF

EMULSIFIERS &

STABILIZERS IN

BAKERY PRODUCTS

Presented by: Pankaj Kumar Jha

Emulsifiers

i.HLB values

ii.Interaction with bakery components

iii.Monoglycerides, DATEM

iv.PGMS & PGE

Stabilizers

i.Sources

ii.Functional Properties

iii.Uses in Bakery

iv.Healthy Bakery Products

Emulsion: Unstable multiphase system containing

at least two immiscible liquid phases.

Emulsifiers: Compounds capable of promoting

emulsion & stabilization of emulsions by their effect

on interfacial tension.

Emulsifiers

Hydrophillic - Lipophillic Balance (HLB Value)

This is a concept of choosing emulsifier .

The value of HLB ranges from 1-20.

Low HLB emulsifier are soluble in oil while high

HLB emulsifier are soluble in water.

Low HLB value - Makes water in oil emulsion.

High HLB value - Makes oil in water emulsion.

Interaction with major Bakery Components

Starch: To retard crystallization.Crumb softening. Long chain fully saturated monoglyceride.

Protein: Protein complexing.Modify configuration of gluten network.Dough strengthening.

Monoglycerides 1st appearance as Emulsifiers Ester, when an acid combines with an alcohol GMS - 40-50% functional MG DMG - 90-95% functional MG Alpha crystalline emulsifier Best starch complexing ability

DATEM Diacetyl tartaric acid esters of mono -di glycerides HLB value : 7-8 Strong interaction with flour protein Dough conditioner

PGMS - Propylene glycol combine with fatty acids is

termed as Propylene glycol monostearate.

PGE - Poly glycol combine with fatty acids is termed as

Poly glycerol esters of fatty acid. Dual capability to function as water in oil as well as oil in water. Synergy with monoglycerides has super functionality and alpha stability.

STABILIZERSDefinition

according to Food Processing Technology"Stabilizers are substances or chemicals that allow food ingredients, which do not mix well, to remain in a homogenous state after blending.“

according to Food Law (Directive 95/2/EC), UK"Stabilizers are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilizers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and include also substances which stabilize, retain or intensify an existing colour of a foodstuff.“

SourcesPlant

Locust Bean Gum, E410Guar Gum, E412Tara Gum, E417Pectins, E440(i), E440(ii)Cellulose derivates (CMC, E466 - MC, E461 - HPMC, E463)Modified Starches

SeaweedCarrageenan, E407Agar Agar, E406Alginates and Derivates (PGA), E400 to E405

BiosynthesisXanthan gum, E415

Gellan gum, E418

Functional properties

Stabilizer Thickening Gelling StabilizingLocust Bean Gum + - (+)

Guar Gum + - (+)

Pectin - + +

Carrageenan - + +

Agar Agar - + +

Alginates - + +

Tara Gum + - (+)

CMC + - (+)

Xanthan Gum + - (+)

USES in bakery

Bakery Productsa) Bread: Increases loaf volume, provides better texture & crumb

softnessb) Cakes: Extends shelf life, prolonged softness, provides better

mouthfeelc) Biscuits: Controls spread & increases stack height, improves

crispness & mouthfeel, improves appearance & gloss

Bakery Fillings and Glazesi. make them more process tolerantii. provide bake and emulsion stability iii. prevent run-off during cooking

Healthy bakery products

Low Fat Bakery Products

High Fibre Bakery Products

Gluten Free Bakery Products

- blends of emulsifiers and stabilizers are used

- they have the creaminess of fat

- they absorb water, add volume, thickens food

- improves texture, mouth feel & stability