Emulsifiers
Emulsifiers
The use of emulsifiers is widespread in the baking and to some extend in the milling industry. Emulsifiers are ingredients that contribute to the formation and stabilization of interfaces, for example the gas-liquid interface in bread dough. There is a very vast choice of emulsifiers for use in bread or cereal based systems.
Emulsifiers are often used in combination with enzymes. A large number of enzymes and emulsifiers that, under the right circumstances, can yield positive effects in baking are available. Our R&D team has extensive knowledge on the application of enzymes and emulsifiers and on possible synergies between the different ingredients, allowing us to compile full service enzyme/emulsifier combinations that make the life of millers and the bakers easier. Nutrex can offer these improvers both as a single full improver as well as a set of individual correctors.
Emulsifiers
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| Mono- & diglycerides | SLL | Datem | |
| Strengthens the dough |  |
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| Increases mixing tolerance and dough stability | |
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| Delays the bread firming process | |
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| Improves gas retention | |
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| Increases loaf volume | |
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| Softens the crumb | |
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| Results in fine crumb structure | |
Nutrisol MProduct availability and supported claims may vary by country, please contact us for more information.