Emulsifiers help to improve the freshness and overall quality of bakery and patisserie products. Essential for creating texture, they also bring robustness to the production process. Monoglycerides, Datem and SSL are the most commonly used emulsifiers.
Emulsifiers fulfil a variety of vital functions in food preparation. In the world of bakery and patisserie, they bring benefits to both the consumer and the manufacturer of baked goods. These benefits include:
The Puratos Multec Emulsifiers use high-quality vegetable oil, palm oil or rapeseed oil as their primary raw materials. Through our RSPO membership, we also ensure that our palm oil emulsifiers are sustainably sourced and produced, and through our engagement with RSPO initiatives we have achieved Mass Balance and Segregated certification. What’s more, for customers looking for 100% palm oil-free emulsifiers, we offer a full range derived entirely from rapeseed.
Multec Data range
Mono-and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e) – typically used in bread-type products, especially crispy items, and in frozen applications. These emulsifiers help to increase the volume of baked goods and provide tolerance in production.
Multec Mono range
Mono-and diglycerides of fatty acids (E471) – widely used in bakery and patisserie products to improve eating properties, soften the crumb and provide aeration capabilities.
Multec SSL range
Sodium stearoyl-2-lactylate (E481) – typically used in soft bread types, like toast bread and buns, and in patisserie to improve eating properties, soften the crumb and provide tolerance in production
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