There’s a lot of focus on solutions for emulsifier replacement. In fact, so much that you’re probably tired of hearing about it. But this is really a fascinating field, with some exciting benefits for baking. So to give you some fresh insight into the trend, I talk with two specialists from Europe about their [...]
Egg White What is Egg White? Egg whites make up around 60 percent of an egg’s total weight. The albumen, or “white,” consist of a chalaziferous layer which surrounds the yolk, and an inner thin layer, outer thick, and outer thin layer.1 Water is a key component as well. When used in baked [...]
Succinylated Monoglycerides SMG What are Succinylated Monoglycerides ? Succinylated Monoglycerides are additives used as emulsifiers, dough conditioners and crumb improvers in baked goods and shortenings. They are available in powder form, which is insoluble in cold water but dissolves in hot water and alcohol. Their HLB value ranges from 5-7.1 In the [...]
Calcium Stearoyl Lactylate (CSL) What is Calcium Stearoyl Lactylate (CSL)? Calcium stearoyl lactylate (CSL) is a versatile food additive widely used in foods and yeast-leavened baked goods. However, it's mostly found in bread. In baked goods, CSL is used as an: Emulsifier Whipping agent Dough conditioner and improver Anti-staling agent [...]
