Emulsifiers are the key for oil and water to work together.
It’s mixing 101: oil and water don’t mix. Thankfully, we have emulsifiers to stabilize surface tension AND to serve as a dough conditioner as an added bonus. Emulsifiers improve texture and shelf life, and help with crumb and color, among other things.
Optimizing the HLB
Different variations of emulsifiers have a different hydrophilic-lipophilic balance (HLB), or the ratio of their polar and nonpolar ends. The scale runs from 0 to 20, which would be an entirely hydrophilic substance.Here’s a quick rundown of the variations:
Lecithin: HLB 8-10; forms a protein complex, once during mixing and later during baking.
Sodium stearoyl lactylate and calcium stearoyl lactylate (SSL and CSL): HLB 21 and 10, respectively; strengthen dough performance, soften crumb and slow staling.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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