Emulsifiers for baked goods

Details Emulsifiers for baked goods Emulsifiers for baked goods

A - Human Necessities

21

D

99/119

A21D 2/16 (2006.01)

Patent

CA 1117358

EMULSIFIERS FOR BAKED GOODS Abstract of the Disclosure Disclosed are emulsifiers for baked goods prepared by melt blending and powdering (1) a fatty acid monoglyceride and (2) at least one compound selected from succinylated monoglyceride, diacetyl tartaric acid esters of monoglyceride, ethoxylated monoglyceride, polyoxyethylene sorbitan monostearate, and sodium and calcium stearoyl-2-lactylate. Such emulsifiers may be added directly to dough from which the bakery products are made without the use of inert carriers. Physical char- acteristics of the bread, such as strength and softness, are enhanced. - 1 -

300679

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