APPLICATION OF

EMULSIFIERS &
STABILIZERS IN BAKERY
PRODUCTS

Presented by: Pankaj Kumar Jha

 Emulsifiers
i.HLB values
ii.Interaction with bakery components
iii.Monoglycerides, DATEM
iv.PGMS & PGE

 Stabilizers
i.Sources
ii.Functional Properties
iii.Uses in Bakery
iv.Healthy Bakery Products
Emulsifiers
 Emulsion: Unstable multiphase system containing
at least two immiscible liquid phases.

 Emulsifiers: Compounds capable of promoting

emulsion & stabilization of emulsions by their effect
on interfacial tension.
Hydrophillic - Lipophillic Balance
(HLB Value)

 This is a concept of choosing emulsifier .

 The value of HLB ranges from 1-20.
 Low HLB emulsifier are soluble in oil while high
HLB emulsifier are soluble in water.
Low HLB value - Makes water in oil emulsion.
High HLB value - Makes oil in water emulsion.
Interaction with major Bakery Components

Starch:
To retard crystallization.
Crumb softening.
Long chain fully saturated monoglyceride.

Protein:
Protein complexing.
Modify configuration of gluten network.
Dough strengthening.
Monoglycerides
 1st appearance as Emulsifiers
 Ester, when an acid combines with an alcohol
 GMS - 40-50% functional MG
 DMG - 90-95% functional MG
 Alpha crystalline emulsifier
 Best starch complexing ability

DATEM
 Diacetyl tartaric acid esters of mono -di glycerides
 HLB value : 7-8
 Strong interaction with flour protein
 Dough conditioner
PGMS - Propylene glycol combine with fatty acids is
termed as Propylene glycol monostearate.

PGE - Poly glycol combine with fatty acids is termed as

Poly glycerol esters of fatty acid.

Dual capability to function as water in oil as well as oil in

water.
 Synergy with monoglycerides has super functionality and
alpha stability.
STABILIZERS
Definition
according to Food Processing Technology
"Stabilizers are substances or chemicals that allow food ingredients,
which do not mix well, to remain in a homogenous state after
blending.“

according to Food Law (Directive 95/2/EC), UK

"Stabilizers are substances which make it possible to maintain the
physico-chemical state of a foodstuff; stabilizers include substances
which enable the maintenance of a homogenous dispersion of two
or more immiscible substances in a foodstuff and include also
substances which stabilize, retain or intensify an existing colour of a
foodstuff.“
Sources
Plant
Locust Bean Gum, E410
Guar Gum, E412
Tara Gum, E417
Pectins, E440(i), E440(ii)
Cellulose derivates (CMC, E466 - MC, E461 - HPMC, E463)
Modified Starches
Seaweed
Carrageenan, E407
Agar Agar, E406
Alginates and Derivates (PGA), E400 to E405
Biosynthesis
Xanthan gum, E415
Gellan gum, E418
Functional properties

Stabilizer Thickening Gelling Stabilizing

Locust Bean Gum + - (+)
Guar Gum + - (+)
Pectin - + +
Carrageenan - + +
Agar Agar - + +
Alginates - + +
Tara Gum + - (+)
CMC + - (+)
Xanthan Gum + - (+)
 USES in bakery
 Bakery Products
a) Bread: Increases loaf volume, provides better texture & crumb
softness
b) Cakes: Extends shelf life, prolonged softness, provides better
mouthfeel
c) Biscuits: Controls spread & increases stack height, improves
crispness & mouthfeel, improves appearance & gloss

 Bakery Fillings and Glazes

i. make them more process tolerant
ii. provide bake and emulsion stability
iii. prevent run-off during cooking
Healthy bakery products

 Low Fat Bakery Products

 High Fibre Bakery Products
 Gluten Free Bakery Products

- blends of emulsifiers and stabilizers are used

- they have the creaminess of fat
- they absorb water, add volume, thickens food
- improves texture, mouth feel & stability