Emulsifiers Admul™ Datem, Admul™ SSL are used in the production of various types of bread, bakery and confectionery products to increase the volume of bread, stability of the dough, improve the rheological properties of semi-finished products and bread quality, extend the shelf life of freshness of finished products, to obtain improved characteristics of the finished product.

For the production of confectionery products, Admul PGE emulsifiers are widely used for muffins, biscuits, cookies, as well as whipped creams, cream fillings, as they help to retain air in the mass of cream or dough, which as a result gives the final product a good volume.

Admul™ WOL is used in the production of chocolate, glazes and chocolate fillings to reduce the yield strength of chocolate masses, which ultimately allows to reduce the cost of the final product by saving chocolate mass.

An emulsifier is added to the biscuit recipe so that instead of egg whites it plays a major role in stabilizing air bubbles. The most common emulsifier used in the manufacture of biscuits is polyglycerol ether (E475). This gives stability to the air bubbles included in the dough during the batch.

In cupcakes, the addition of an emulsifier provides greater aeration of the batter and the stabilization of the bubbles in the dough, their small size and uniform distribution.

Emulsifiers in bakery products form complexes with starch, which reduce the aging rate of bread. Most often in this capacity are (E472e), included in the composition in an amount of 0.5% by weight of flour.

Emulsifiers are widely used to replace fat in bread dough, as they can be used in smaller quantities. Simplified, they can be considered as special fats with a high melting point. Their role in stabilizing gas bubbles in a dough is similar to that of fats. However, their melting curve is not similar to the fat melting curve, since they remain solid at significantly higher test temperatures, usually up to 60 ° C.

Other surfactants play the role of dough improvers; thanks to them, the dough withstands mechanical stress when passing through the production line of a bakery. Examples of such improvers include sodium stearoyl lactate; these are xylated monoglycerides, tartaric diacetyl esters of mono- and diglycerides. These emulsifiers strengthen gluten and thereby prevent the destruction of the walls of the pores in which the gases produced by fermentation are held.

Many food products in the manufacturing process have the form of emulsions and are saturated with air until foam is formed. Emulsifiers facilitate aeration, provide faster whipping, a uniform pore structure, a larger volume of baked products and other aerated products, such as creams, fillings.

Emulsifiers (E476) are able to modify the shape of the crystals formed, can slow the return of crystals to their original form. They prevent greasy chocolate graying.

Whipping agents, Hyfoama™ Kerry Ingredients & Flavors (Netherlands)

Whipping agent
Hyfoama VPN

Is a whipping component based on hydrolyzed vegetable protein (non-GMO) and can be used to improve or replace egg albumin. The product consists of a cream, free-flowing and water-soluble powder.

It is used in all types of aerated sugar confectionery products as a partial or complete replacement of egg albumin in chocolate bars, nougat, frappa for fillings, fruit caramels and chewing sweets, marshmallows and chocolate fillings. Dosage 0.3-0.5%