Emulsifiers Utilized in Bakery Industry

1. A.D.Patel Institute of
Technology
 Subject :- Bakery & Confectionery Technology ( 2161409 )
 Topic :- Emulsifiers Utilized in Bakery Industry
 Dept. :- Food Processing Technology
 Prepared By :- Modhvadiya Divya ( 170010114019 )
Parmar Akanksha ( 170010114022 )
Jemishkumar Parmar ( 170010114024 )
Abhi Patel ( 170010114025 )
 Group No :- 04
 Submitted To :- Dr. A.R.Tapre

2. Emulsifiers
• They are type of food additives.
• They are called as “ Surface active agents “.
• They are called as dough conditioners in
bakery industries and sometimes they are
referred as crumb softeners.
• They are used for the preparation of solution
of two immiscible liquids.
* e.g. – Oil and Water solution.

3. • Emulsifiers are used in a range of
confectionery products except in fat-free
products such as boiled sweets, gums or
jellies.
• Many times it makes essential to use
emulsifies as most chocolate based
confections are fat rich.
• They assist in dispersing the fat and thus alter
and stabilize the texture of a product which is
a function of the size of any dispersed fat
globules.

4. • It also facilitates the handling of the product
during manufacture by imparting flowability
and the ability to be shaped and cut with
ease.
• Use of wrong emulsifier or an excess of
emulsifier causes handling problems.
• There are some materials that are extremely
effective emulsifiers but do not qualify as
emulsifiers in food law.
• Milk proteins are one of its classes which have
good emulsification properties but do not find
their place in emulsifier classification.

5. Functions of emulsifiers
• They are producing the dough with better
machinability.
• They provides the lubrication effect to the
product along with better gluten strength.
• They gives emulsion to food products.
• They gives the more tendes crumb and crust.
The crumb gets soft using emulsifiers.

6. • More desirable grain structure / texture of
crumb can be formed alongwith brighter
crumb colour.
• Type of emulsifiers depends on the quantity of
product.
• Hydrophilic emulsifiers will attract water
molecules whereas lyophilic emulsifiers will
attract fat molecules.

7. Types of
Emulsifiers
Lecithin
GMS ( Glycerol
Mono
Stearate )
Sodium
Stearoyl-2-
lactylate

8. 1. Lecithin
• It is one of the natural emulsifier.
• It is a type of phospholipids used in the bakery
product.
• It is extracted from soybean oil & egg york.
• Quantity depends fat content of the product.
• If fat is less than 8% then 0.15-0.20% lecithin
is added.

9. • If fat is more then 1-2% lecithin is added to
bakery product.
• Lecithin increases the fermentation tolerances
of the dough.
• It also impacts smooth texture to the
products.

10. 2. GMS ( Glycerol Mono Stearate )
• It is generally used in the preparation of
bread.
• It acts as an excellent flour strengthener as it
enhances the gluten quality, increases WAP (
Water Absorption Power ) of flour.
• It improves the texture of bread by ensuring a
fine and more uniform crumb structure.
• It keeps the bread fresh and soft.

11. • GMS is available in the form of pellates and
for its addition in the products, protocols are
required.
• GMS is added in melted fat.
• Mixture of fat and GMS is added during mixing
process.
• This will lead to non stickiness of the bread or
other bakery products.

12. 3. Sodium Stearoyl-2-lactylate
• Sodium Stearoyl-2-lactylate acts as an
emulsifiers in food products.
• It’s characteristics is that it is readily
dispersible in the dough & possess high
potential & in many applications of food.
• Whereas its calcium form is less dispersible.
• They are manufactured commercially by
treating stearic acid with lactic acids and then
converted to their respective salts.

13. Refrences
• Baking: Science and Industry
• Bakery Technology and Engineering
• https://onlinelibrary.wiley.com/doi/book/10.1002/97
81118921265
• https://www.researchgate.net/publication/2973266
11_Emulsifiers_in_Food_Technology_Second_Edition
• https://foodandnutrition.org/november-december-
2017/food-additives-emulsifiers/