Bakery Products Emulsifier

Bakery products emulsifiers are ingredients used in the production of bakery items to improve their texture, stability, and shelf life. They help in creating a uniform and smooth texture in baked goods by preventing the separation of water and oil-based ingredients.

In the supply class Condiments And Related Products, bakery products emulsifiers are commonly used to enhance the quality of various bakery items such as bread, cakes, pastries, and cookies. They are typically added to the dough or batter during the mixing process.

Some commonly used bakery products emulsifiers include:

1. Lecithin: Derived from soybeans or eggs, lecithin acts as a natural emulsifier and helps in stabilizing the dough or batter.

2. Mono- and Diglycerides: These are synthetic emulsifiers that improve the texture and volume of baked goods. They also help in extending the shelf life of bakery products.

3. DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides): This emulsifier is commonly used in bread production to improve dough strength, increase volume, and enhance the texture of the final product.

4. SSL (Sodium Stearoyl Lactylate): SSL is a versatile emulsifier used in various bakery products. It helps in improving dough elasticity, crumb structure, and overall product quality.

5. CSL (Calcium Stearoyl Lactylate): Similar to SSL, CSL is used as an emulsifier in bakery products to improve dough strength, texture, and shelf life.

These bakery products emulsifiers are essential for achieving consistent and high-quality results in the production of bakery items. They play a crucial role in ensuring that the final products have the desired texture, appearance, and taste.