Congnis Launches New Emulsifier For Bakery Applications

Consumers expect baked goods to both look and taste good, with high volume and a good crumb structure – and to achieve this, manufacturers need highly effective emulsifiers, according to Cognis. However, there are also regulatory restrictions governing the composition of additives that can be used in baked goods, adds the company. In Lametop S 80, Cognis has developed a solution that delivers better performance, even within the restrictive FCC specifications, claims the company.

According to Cognis, a normal indicator of the quality of a DATEM is its tartaric acid content – generally speaking, the higher, the better. However, the North American FCC specification limits tartaric acid content to a maximum of between 17 and 20%, according to the company. Lametop S 80 from Cognis is a DATEM, which the company claims contains more baking active components than other DATEMs with the same tartaric acid content. This enables manufacturers to comply with FCC guidelines, adds Cognis.

Cognis claims that its manufacturing technology brings the expensive tartaric acid precisely to the point at which the optimum effectiveness is achieved. Using Lametop S 80 helps manufacturers to reduce costs as a lower dosage is required, according to Cognis. The product can be used in all yeast-raised baked goods such as bread, rolls and croissants.

SOURCE: Cognis