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USE OF LACTYLATES IN COOKIES

As is the case with many food products, perfectly acceptable cookies can be made on a small scale without using emulsifiers. However, even for small-scale production, the use of an emulsifier improvers the handling properties of cookies dough and the food quality of the final cookies. When cookies are processed on a larger scale, the benefits of an emulsifier become…



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Benefits of SOL 442 in Biscuits and Breads

SOL 442 is an excellent combination of E 471 & E 472e, designed to give excellent results in biscuits and breads. Enhanced emulsification activity and a more homogenous distribution of fat or shortening Increased volume stabilization in yeast raised baked goods made from wheat. Improvement in consistency, viscosity, texture and taste of baked goods. Stabilization of a soft crumb Tolerance…



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nikhil
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USE OF PGPR E 476 IN MARGARINE

Margarine and margarine-related products, such as spreads, are water-in-oil emulsions, where the structure and texture is determined by the amount of solid fat crystals within the fat phase. Besides the amount of solid fat, the right crystalline from of the fat is very important. Emulsifiers are able to create and stabilize the emulsion until the fat crystal network has been…