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Bakery

The most known property of emulsifiers is their surface tension reduction capacity, allowing a better mixing of the water and fat like products in your recipe. However, emulsifiers are used for much more reasons in bakery products. They can influence a broad range of parameter which are key for the final baked product quality:

  • Uniform and improved batter aeration
  • Reduced starch retrogradation leading to extended shelf-life
  • Easier handling properties
  • Better dough and batter stabilization
  • Improved tolerance against mechanical shocks or ingredient variability
  • Higher gas retention capacity leading to optimal volume
  • Enhanced shape retention

Emulsifier can be applied as single component or in combination to benefit from the synergist effect. Take a look at our Radiamuls portfolio including Mono- and diglycerides, Datem, SSL, Polyglycerol esters and different types of Sorbitol based esters.

 

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Product Name Description Chemical Name Remarks
Radiamuls Datem 2004K
Dough conditioner   Diacetyl tartaric acid esters Bakery
Radiamuls Datem 2005K
Dough conditioner Diacetyl tartaric acid esters of mono- and diglcyerides Bakery
Radiamuls Lactem 2950K
Emulsifier Lactic acid ester of mono and diglycerides Bakery - Dairy & Non Dairy  
Radiamuls Lactem 2951K
Emulsifier Lactic acid ester of mono and diglycerides Bakery - Oils & Fats - Dairy & Non Dairy  
Radiamuls MG 2120K
Emulsifier Mono- and diglycerides Bakery - Oils & Fats
Radiamuls MG 2612K
Emulsifier Mono- and diglycerides Bakery - Oils & Fats - Dairy & Non Dairy
Radiamuls MG 2903K
Emulsifiers, starch complexing agents and aerating agents Mono- and diglycerides Bakery
Radiamuls MG 2909K
Emulsifiers, starch complexing agents and aerating agents Mono- and diglycerides Bakery
Radiamuls MG 2910K
Emulsifiers, starch complexing agents and aerating agents Mono- and diglycerides Bakery - Dairy & Non Dairy
Radiamuls MG 2911K
Emulsifiers, starch complexing agents and aerating agents Mono- and diglycerides Bakery  

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