Bread
Emulsifiers for bread are generally divided into two categories - dough strengtheners and dough softeners. Dough-strengthening emulsifiers make the dough stronger, which is especially important for industrial bread production. This helps to form and maintain the crumb structure, resulting in bread with the desired volume and texture. Dough-softening emulsifiers are added to obtain a softer crumb structure and improve bread freshness.
Typically used emulsifiers are mono-and diglycerides of fatty acids (E471), mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e) and sodium and calcium stearoyl-2-lactylates (E481 and E482).
Biscuits
Emulsifiers are used in biscuits to facilitate production and generally improve eating properties. In products such as low-fat biscuits, emulsifiers are particularly necessary to obtain a good texture and eating properties. The emulsifier functions as a fat replacer and promotes fat emulsification in the dough.
Typically used emulsifiers are mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e) and sucrose esters of fatty acids (E473).
Cakes
Cake batter is an emulsion containing air bubbles. Emulsifiers are used to influence the amount and size of the bubbles and improve aeration, resulting in increased volume and improved crumb structure and tenderness.
Typically used emulsifiers are mono-and diglycerides of fatty acids (E471), lactic acid esters of mono- and diglycerides of fatty acids (E472b) and polyglycerol esters (E475).
