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.