There are a lot of emulsifiers out there. All have their different strengths and shortcomings. But what our industry needs now is a clean label one—lecithin. It’s a widely used emulsifier in the baking industry and it's a versatile one. Your lecithin source matters Lecithin is found naturally in many foods, with the most [...]
Maple Fiber What is Maple Fiber? Maple fiber is a multi-functional ingredient sourced from red maple trees and water using a specialized process. It is an insoluble dietary fiber made up of cellulose, lignin and other non-starch polysaccharides naturally present in red maple and most other plants.1 It is well suited for [...]
Soy Also known as soybean What is Soy? Soy or soybeans are a legume crop and an important source of oil, protein, fiber and flour. In fact, they are the largest single source of edible oil worldwide, accounting for 50% of the world’s supply.1 Various components of the soybean can be used [...]
I’ve been asking around for some time now for a solution to replace emulsifiers like SSL and DATEM. Most clean label solutions involve enzymes, and this is currently the perfect answer. But my radar tells me that enzymes may lose their appeal in a few years. Why, you may ask? It’s because there’s some [...]
Soybeans work as a great plant-based emulsifier alternative. As a baker and innovator, I think it’s important to push myself and try new things; to seek alternative ways to look at my products and ingredients. One way to do that, AND keep customers happy: Try an Emulsifier Alternative! Most emulsifiers used in the baking industry are [...]
Palm oil is harvested from palm tree farms. Palm oil is found in over half of the products on supermarket shelves – from face cream to toothpaste, cleaning products and candles, to snack foods, cookies, frostings and breads. Unlike partially hydrogenated vegetable oil, palm oil does not contain trans fats. The refined oils [...]
Emulsifier Alternative What is an Emulsifier Alternative? An emulsifier alternative is a dough strengthener or crumb softener, usually originated from enzymes, plant protein and/or hydrocolloids. They can be used partially or totally to replace traditional emulsifiers and function the same way for a clean label. Examples of emulsifier alternatives are: Transglutaminase Plant [...]
Gums Also Known as Hydrocolloids What are Gums? Gums, or hydrocolloids, are hydrophilic, non-starchy carbohydrate polymers. They are used in food and bakery products as viscosity enhancers and gelling agents and to impart desirable textural and sensory properties. They can serve as dietary fiber ingredients, as well as extend shelf life due to [...]
