EMULSIFIER IN BAKERY current trends and roles- ppt

Bakery - emulsifiers update

1. FOOD EMULSIFIERS
CURRENT TREND & ROLE IN
BAKERY INDUSTRY
PRESENTED BY
RAMESH JAYARAM (B.Sc. Tech)
FINE ORGANICS
MUMBAI

2. EMULSIFIERS OR SURFACTANTS
EmulsifiersorSurfactantsareorganicororganic–metalmolecules
thatexhibitpolarandsolubilitybehaviourwhichresultinthe
phenomenonknownassurfaceactivity.
TheyaltertheSurfacepropertiesofothermaterialswithwhichthey
comeincontactbyorientingthemselvesalongtheinterface/
boundarythereby,reducingtheinterfacialsurfacetension.
Infoodproductstheinterfacecanbeatthepointofcontactbetween
twoimmiscibleliquids,aliquidandgasoraliquid&solid.

3. EMULSIFIERS
Surface Active Agents (Surfactants)
Reduceinterfacialtensionbetweenouterandinner
phase.
Formmono-molecularinterfacialfilmsdueto
hydrophilicandlipophlicgroupswithinthesame
molecule

4. CLASSIFICATION
SURFACTANTS CAN BE CLASSIFIED AS FOLLOWS:
A.ANIONICS
Surfactants carrying a negative charge on the active portion of the molecule
B.CATIONICS
Surfactants carrying a positive charge on the active portion of the molecule.
C.NON -IONICS
Uncharged molecules having hydrophilic and lipophilic segments.
D.AMPHOTERICS
SurfactantthatcanbeeitheranionicorcationicdependinguponthepHofthe
solution.

5. STRUCTURE OF EMULSIFIERS
Hydrophilic part
Glycerol residue
Polar group
Easy to hydrate
“hydrophilic head”
Lipophilic part
Hydrocarbon chain
Non-polar group
Impossible or hard to hydrate
“hydrophobic tail”
Theyarelongchainbi-polarmoleculewithhydrophilic(waterloving)and
lipophilic(oilloving)parts.
Thelipophilicpartisnon-polar&thehydrophilicpartisnormallypolarinnature.

6. H
2O Oil

8. EMULSIONS

9. STABILITY OF AN EMULSION DEPENDS ON
Droplet size / Energy input
Quality of the interfacial films
Viscosity of the outer phase
Ratio of the two phases
Specific density of the two phases

10. STABILITY OF EMULSION
Other parameters influencing emulsion stability
Interfacial films
Emulsifier(carbohydrates,proteins)filmondropletsurfacenot
agglomerateorcoascelate
Heat
Speedandrateofmolecularmovementcorrelateswith
temperature,hightemperatures=fastmovement.Viscosity
decreaseswithhighertemperature.
Other ingredients
Minerals,salts,starchesandpHconditionscaninteractwith
emulsifiersandotherfoodingredientseithertostabiliseor
destabiliseanemulsion.

11. STABILITY OF EMULSIONS
HOW TO GET STABLE EMULSIONS
Droplet Size
•Energy input: High speed or high pressure homogenisation
•Homogenisation at higher temperature: Reduced viscosity = better
homogenisation
Density Difference
•Weighting agents:Only possible for Essential oils in beverages
Viscosity
•Addition of thickening agents
•Cooling of emulsions after homogenisation
Storage at Cool conditions.

12. COMPOSITION OF FOOD EMULSIFIERS
Hydrophilic part
Glycerol
Sorbitol
Sucrose
Propylene glycol
polyglycerol
Lipophilic part
Fatty acids

13. SOLUBILITY AND BALANCE
Solubilitydependsonnature&relativesizesofhydrophilic&
lipophiliccomponents.
Itisimportanttohaveproperbalancebetweenhydrophilic&
lipophilicpropertiesinthemolecule.
Thisbalanceiscalledhydrophilic&lipophilicbalance.
Ifchainlengthtoolongitwillhavehigheraffinityforoilymatter
andifitistoshortitwillhavegreateraffinityforwateroraqueous
solution.

14. Hydrophilic –Lipophilic Balance
(HLB 0 –20)
Emulsifierswithlowhydrophilic:lipophilicratio
Stabilizewaterinoilemulsions
(HLB0-10)
Emulsifierswithhighhydrophilic:lipophilicratio
Stabilizeoilinwateremulsions
(HLB11-20)

15. FORMULAE FOR HLB
For Polyhydric Alcohol Fatty Esters:
HLB = 20 ( 1 –S/A )
Where S –Saponification number of the ester
A –Acid Number of the Acid
For Fatty Esters not giving good Saponification Data:
HLB = E + P
5
Where E -Weight % ethoxy Content. P –Weight % Polyhydric alcohol content
In the case where only ethylene oxide is used and no polyhydric alcohol is used,
the formula would be
HLB = MH
MS x 20
Where MH -Molecular Weight of hydrophilic Portion
MS -Molecular Weight of Surfactants

16. T A B L E 1
HLB RANGE APPLICATION
3 –6 W/O Emulsifier
7 –9 Wetting Agent
8 –18 O/W Emulsifier
13 –15 Detergent
15 –18 Solubilizer

17. T A B L E II
BEHAVIOUR WHEN ADDED TO WATER HLB RANGE
No dispersibility in water 1 –4
Poor dispersion 3 –6
Milky dispersion after vigorous agitation6 –8
Stable milky dispersion 8 –10
Translucent to clear dispersion 10 –13
Clear Solution 13 or above

18. EMULSIFIERS
large
lipophilic
Part
Fatty acid
OH
OH
Small
hydrophilic
Part
rather a fat soluble emulsifier
Suitable for water in oil emulsions

19. COMPOSITION OF GLYCERIDES
G
L
Y
C
E
R
O
L
Fatty Acid
Fatty Acid
Fatty Acid
Fatty Acid
G
L
Y
C
E
R
O
L
Fatty Acid
G
L
Y
C
E
R
O
L
Fatty Acid
Monoglyceride
Diglyceride
Triglyceride

20. COMPOSITION OF LECITHIN
G
L
Y
C
E
R
O
L
Fatty Acid
Fatty Acid
–––––––O –P –O –X

O ( –)

O
X CHOLINE, SERINE, ETHANOLAMINE, INISITOL

21. FUNCTIONS OF EMULSIFIERS
Baking Industry (Bread, Cakes, Biscuits)
USE IN FOOD INDUSTRY SEGMENTS
Desserts, Ice-cream, Fillings
Margarine, Shortenings
Snacks
Confectionery
Sausage manufacturing

22. FUNCTIONS OF EMULSIFIERS
Starch Complexing
Monoglycerides with a long fatty acid chain can
Complex with amylose (Starch / flour component)
Retardation of staling in Bread
Reduction of Stickiness in reconstituted
Starch based products
(Pasta Products, Instant mashed Potatoes)

23. COMPOSITION OF WHEAT FLOUR71%
14%
1%
0.50%
2.40%
0.10%
10%
1%
STARCH
WATER
FAT
MINERALS
SUGARS
CELLULOSE
INSOLUBLE PROTEINS
SOLUBLE PROTEIN

26. FUNCTIONS OF EMULSIFIERS
Protein Interaction
Emulsifiers with an ionic structure can interact
With proteins, particularly wheat gluten and
Strengthen its structure in yeast raised dough
Greater dough elasticity
Enhanced dough stability
Increased loaf volume

27. FUNCTIONS OF EMULSIFIERS
Foaming and Aeration
Emulsifiers with saturated fatty acid chains
Can stabilize aqueous foams with or without fat.
With fat: Use in whipping agents
(Whipped topping, aerated deserts, ice-cream)
Little or no fat : Use in sponge cakes and cake dough

28. FUNCTIONS OF EMULSIFIERS
Viscosity Control
Certain emulsifiers can reduce viscosity in
Food products with sugar crystals dispersed in fat
Modification of flow properties of molten chocolate

29. FUNCTIONS OF EMULSIFIERS
Saturated monoglycerides can facilitate the
Extrusion of starch products
Anti-sticking agents in sugar confectionery, chewing gum
Release agent on baking sheets and pans
Lubrication / Release

30. FUNCTIONS OF EMULSIFIERS
Margarine
Ice-cream
Mayonnaise
Stabilization of emulsions
e.g.
Sausage

31. ESTERS OF MONO AND DIGLYCERIDES
Transesterification Glycerol (Veg.) Fat or Triglycerides
Various Mono-and Diglycerides of Edible Fats (MDG)
A)Classification depending on Monoglycerides Content
Low 40% Monoglycerides
Medium 60% Monoglycerides
High distilled90% Monoglycerides
B) Classification depending on types of fatty acids
Saturated
Unsaturated (Soft Monos)

32. GLYCERYL MONO STEARATE
Composition : Mono-Diglycerides
Typical application : Yeast raised products: Cakes and others
Dosage Level :0.3 –0.5% based on flour
Mode of action: • Yeast raised products : Interaction with starch
• In cakes as aerating agent in Paste form:
foam stabilizer / emulsification of fat
Effect in yeast• Dough stability-no effect
raised products: • Volume -Slight effect
• Anti-staling-good effect
Effects in Cakes• Aeration of batter
• Stabilization of the batter before baking
• Improvement of cake volume
• Improvement of surface, crumb structure and
overall appearance of the cakes.

33. GLYCERYL MONO STEARATE
WITHOUT GMS WITH GMS

34. CAKE IMPROVER
WITHOUT IMPROVER WITH IMPROVER
WITHOUT IMPROVER
WITH IMPROVER

35. DATEMS
Composition: Datem
Typical application :Yeast raised products
Dosage Level :0.2 –0.5% based on flour
Mode of action: Interaction with Gluten
Effect • Dough stability-Strong effect
• Volume -Strong effect
• Anti-staling-no direct effect

36. DATEMS
WITH DATEM
WITHOUT DATEM

37. SSL / CSL
Composition : Na –or Ca stearoyl / lactylate
Typical application: Yeast raised products
Dosage Level: 0.15–0.4% based on flour
Mode of action: Interaction with Gluten and Starch
Effect • Dough stability-Medium-Strong effect
• Volume -Strong effect
• Anti-staling-Strong effect

38. SSL / CSL

39. SORBITAN ESTERS
SorbitanEstersaremultipurposeemulsifierswithsimilarperformanceto
mono-glycerides
Applications: Bakedgoods,shortenings
Spongecakes,desserts
Chocolateproducts,Ice-cream
driedyeastetc.
TypicalExamples:
SorbitanMonoStearate:Emulsifier/coatingforproductionofInstantYeast.
SorbitanMonoLaurate:Solubilizer/SolventforflavoursandPlantextract.
SorbitanMonoOleate
SorbitanTriStearate: Preventsbloomingakindoffatcrystallisationon
thechocolatesurface.

40. POLYSORBATES
Polysorbates are emulsifiers with high HLB values
APPLICATIONS : Mainly used as oil in water emulsifiers
(solubilisers) for hydrophobic substances
such as colourants, vitamins & flavours.
EXAMPLES : Polysorbate 20
Polysorbate 60
Polysorbate 80

41. SUCROSE ESTERS
Composition Sucrose esters of fatty acids,
obtained by esterifying one or more
hydroxy groups of the Sucrose
molecule with edible fatty acids.
Typical ApplicationYeast raised Baked Goods,
Aerated Products
Mode of Action Protein Interaction & Starch Complexing
Foam Stabiliser / Emulsification of Fat.
Effects in Baked GoodsIncreased Mixing Tolerance / Fermentation
Tolerance, High Volume
Improved Crumb, Softness and Shelf Life.

42. ACETEMS
Acetems are oil soluble emulsifiers mainly used as intermediates for production of dessert &
baked goods premixes.
Other Applications: Whipped Topping Concentrates
Coating for dried fruits, sausage casings &
chewing gums(as softener, plasticizers).
LACTEMS
Lactems are used as emulsifiers in whipped toppings & sponge cake mixes
PROPYLENE GLYCOL ESTERS
They are mainly applied in sponge cake mixes & shortenings, desserts & ice cream.

43. YEAST RAISED BAKED GOODS
Emulsifiers act for
•Improved mixing tolerance
•Improved fermentation
tolerance
•Improved volume
(antistaling effect)
•Antistaling effect
(improved volume)
DATEM
SSL / CSL
PS
EMG
MG
SSL/CSL
EMG
Combination
is possible

44. MONO DI-GLYCERIDES IN BISCUITS
Mono Di-glycerides (G.M.S.) is suggested as an emulsifier
In producing high quality biscuits
•Being an emulsifier, G.M.S. disperses fat in water phase to produce a stable
emulsion.
•G.M.S. improves the ability of the protein film to entrap air in the batter during
creaming or mixing. Thus the biscuits open out more during baking.
•Air entrapped during creaming expands giving a porous texture to the biscuits,
this improving the palatability. The biscuits made by using G.M.S. have more
crispness.
•G.M.S. facilitates uniform baking and the raw taste of flour is eliminated
•Due to G.M.S., fat disperses uniformly in the dough and hence G.M.S. improves
the release of the dough from the moulds and cutters to achieve well-shaped
biscuits without any distorted edges.

45. •Because of uniform dispersion of fat in the dough by using GMS, it prevents
‘Checking’ or ‘Cracks’ or ‘Blister Bursting’ in the biscuits, thus reducing
breakage in production.
•GMS improves colour and appearance of biscuits.
•The fat consumed per mix is less if used alongwith GMS. This will increase the
shelf-life of biscuits and delay the development of rancidity to great extent,
thus achieving economy.
•0.3 to 0.4% of GMS by weight of flour should be added during the dough mixing
after preparing an emulsion (1:5) in hot water.

46. METHOD OF USING GMS
Prepare emulsion of 1 part of GMS to 3 Parts of boiling hot water.
Stir until cool. Add emulsion alongwith shortening / fat at dough
Mixing stage. Use 1% to 1.25% of emulsion on the weight of the
Flour (or 0.3% to 0.4% GMS POWDER on the flour weight)

47. EMULSIFIER BASED ON LACTYLATES / DATA
ESTERS IN BISCUITS
(CRACKERS & LAMINATED BISCUITS)
ADVANTAGES:
•Fatemulsification/extension
•GoodDoughconditioner&softener.Improvedfermentationtolerance
•Makesthedoughmoreflexible&facilitateseasierhandling
•Homogenouslaminationofdough&lessretraction.
•Lesstendencyofthedoughtocollapseduringmechanicalhandling
•Maintainsshapeoftheproductandreducesstickingtocutters
•Impartscrispyfeeltobiscuits&abetterbiscuitappearance
•MinimisesBlisterformationinBiscuits
•ImpartsmorepuffinesstoBiscuits
•KeepingqualitiesoftheBiscuitsincreases
•Reducesneedforfataslubricant.

48. Main Advantages:
•Easy to handle
•Direct incorporation into the fat phase
•Fine dispersion of fat in the biscuit leading to better biscuit
appearance.
•Due to fine dispersion, reduction in fat possible.
•Reduces baking time
•Fat reduction possible
•Imparts crispy feel to the biscuit, which is maintained over a
significant period of time.
LACTYLATE / DATA ESTERS BASED
EMULSIFIERS IN LIQUID FORM

49. SPECIALITY EMULSIFIER SYSTEM
IN BISCUITS
A Novel emulsifier system, made from selected emulsifiers acting in synergism,
specially developed for producing high quality biscuits by replacing lecithin &
other emulsifiers.
A)Rotary molded & Sheeted Biscuits
FUNCTIONS
•Facilitatesprocessing&reducestailing
•Homogeneoussheeting&reducedpressureonRollers
•FacilitatesincorporationofscrapDough
•Maintainsshapeofproducts
•Optimisationofspread
•Improvescrispiness
•Possiblefatreductionduetofatextendingproperties
•Gooddispersibilityinnormalwater
Contd…..

50. B) Crackers & Laminated Biscuits
FUNCTIONS
•Emulsificationofingredients
•Facilitatesglutendevelopment
•Improvesfermentationtolerance
•Homogenouslaminationofdough
•Reducedpressureonrollers
•Maintainsshapeofproducts&reduces
•Reduceschecking&blisterformation
•Improvescrispiness

51. COMMON EMULSIFIER PARAMETERS
•Acid Value:
Indicatestheextentoffreefattyacidpresentintheemulsifier.Generallyit
shouldbeveryless(<3)asincaseofG.M.S.Lowertheacidvalue,more
completeistheesterificationreaction.
•Saponification Value:
Itgivesanindicationofthefattyacidestersandhencethesourceofthe
emulsifier.HighertheSaponificationvalues,shorterwillbethefattyacidchain
length,presentintheemulsifier&hencelowerthemolecularweight.
•Iodine Value:
Itgivesusameasureoftheunsaturationpresentintheemulsifier.Morethe
unsaturation,higherwillbetheIodinevalue;&moreunstablewillbethe
emulsifier,towardsoxidation&rancidity.
•Soap Value:
This gives us an indication of the presence of free fatty acid as its sodium salt.
•Melting Point:
Againthiswillgiveusanindicationofthemolecularsize/unsaturationofthe
emulsifier.Higherthemeltingpointincaseofsaturatedtypes,higherwillbethe
fattyacidchainlengths.Moretheunsaturation,lesseristhemeltingpoint.

52. PERMITTED EMULSIFIERS UNDER
PFA FOR BAKERY
Esters of Monoglycerides / Diglycerides of fatty acids, Propylene
Glycol Stearate, Synthetic Lecithin, Stearyl Tartaric Acid, Sorbitan
Ester of Fatty Acids, Polysorbates , S.S.L., C.S.L. Polyglycerol
Esters of Fatty Acids and Polyglycerol Esters of Ricinoleic Acid,
Datems.

53. EMULSIFIERS –LEGISLATION NOS.
EMULSIFIER EC. NOS. FDA NOS.
Lecithin E 322 184.1400
Monoglycerides E-471 184.1505
Sorbitan Mono Stearate E-491 172.842
Sorbitan Tri-stearate E-492
Sorbitan Monolaurate E-493
Sorbitan Monooleate E-944
Sodium Stearoyl 2 Lactylate E-481 172.846
Calcium Steaoryl-2-Lactylate E-482 172.844
Propylene Glycol Esters E-477 172.856
Polyclycerol Polyricinoleate E-476
Ethoxylated Mono & Diglycerides 172.834
Acetems E-472a 172.828
Lactems E-472b 172.852
Citrems E-472c 172.832
Datems E-475 172.854

54. Thank
you …..