Bread and cake emulsifiers
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Bread and cake emulsifiers

In the various sectors of the food industry, products with no fat or low fat are produced. To remove fat from food supplements, using fat substitutes, emulsifiers, flavoring agents, and other precursor formulations are prepared.

For fat-free or low-fat cakes, the addition of emulsifying agents, starch fatty acids, and hydrocolloids (to preserve water) are used. PGME and DATEM are also useful in these products. Essentially, emulsifiers are not considered to be lipids or their substitutes. These compounds impact on surface reactions, tissues and oral effects of the products. Depending on the actual composition and digestibility, the amount of calcium of the emulsifiers varies.

The general effects of emulsifiers in low-fat or non-fat products are:

Prevent separation of components, reduce the size of fat particles and improve their dispersion

Reduced fat intake

Creating a tissue equivalent to products with more fat

Texture and psyche

Creating a complex with starch and protein

The most commonly used emulsifiers are mono-and di-glycerides. Other emulsifiers used in low-fat products are polysorbates, polyglycerol esters, and sorbite mono-stearates.

Saler Company Information

Company : Mobin Tejarat Apadana
Phone : 00982144760636
More Information : View
Online order registration form
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Bread and cake emulsifiers

In the various sectors of the food industry, products with no fat or low fat are produced. To remove fat from food supplements, using fat substitutes, emulsifiers, flavoring agents, and other precursor formulations are prepared.

For fat-free or low-fat cakes, the addition of emulsifying agents, starch fatty acids, and hydrocolloids (to preserve water) are used. PGME and DATEM are also useful in these products. Essentially, emulsifiers are not considered to be lipids or their substitutes. These compounds impact on surface reactions, tissues and oral effects of the products. Depending on the actual composition and digestibility, the amount of calcium of the emulsifiers varies.

The general effects of emulsifiers in low-fat or non-fat products are:

Prevent separation of components, reduce the size of fat particles and improve their dispersion

Reduced fat intake

Creating a tissue equivalent to products with more fat

Texture and psyche

Creating a complex with starch and protein

The most commonly used emulsifiers are mono-and di-glycerides. Other emulsifiers used in low-fat products are polysorbates, polyglycerol esters, and sorbite mono-stearates.

Saler Company Information

Company : Mobin Tejarat Apadana
Phone : 00982144760636
More Information : View
Online order registration form