Which Emulsifier Can Help with Shelf Life and Freshness

Date:2024-11-29

Read:

In food production, extending shelf life and maintaining freshness are critical goals for manufacturers. Emulsifiers play a significant role in achieving these objectives by stabilizing formulations, retaining moisture, and preventing ingredient separation. Here, we explore some of the most effective emulsifiers for enhancing shelf life and freshness across various food applications.

1. Sodium Stearoyl Lactylate (SSL)

Applications: Breads, cakes, and other baked goods.
How it Helps: SSL strengthens the gluten network in dough, allowing it to retain more moisture and resist staling. This is particularly beneficial for extending the freshness of soft bakery products.
Example: Breads made with SSL stay softer and fresher for longer periods compared to those without it.

2. Mono- and Diglycerides (DMG)

Applications: Baked goods, margarine, frozen desserts.
How it Helps: Mono- and diglycerides prevent starch retrogradation, which is a major cause of staling in baked goods. They also help retain moisture, keeping products like cakes and muffins soft and tender.
Example: Ice cream with mono- and diglycerides maintains a creamy texture, even after prolonged storage.

3. Polysorbates (e.g., Polysorbate 60 and 80)

Applications: Whipped toppings, creamy sauces, and ice creams.
How it Helps: Polysorbates stabilize foams and emulsions, preventing ingredient separation. This ensures consistent quality and texture over time, which is crucial for products like whipped creams and sauces.
Example: Ice cream made with Polysorbate 80 resists crystallization and maintains a smooth texture.

4. Glycerol Monostearate (GMS)

Applications: Bakery products, whipped creams, frozen desserts.
How it Helps: GMS acts as a humectant, retaining moisture and preventing dryness. It also stabilizes emulsions, ensuring the product stays homogeneous over time.
Example: Cakes containing GMS retain their moistness and softness, even after days on the shelf.

5. DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides)

Applications: Yeast-leavened products like bread and pizza dough.
How it Helps: DATEM improves dough elasticity and volume while helping retain moisture. This results in bakery items that stay fresh longer.
Example: Bread with DATEM resists staling and retains its soft texture over time.

6. Lecithin

Applications: Chocolates, confectioneries, and baked goods.
How it Helps: Lecithin prevents ingredient separation, particularly in fatty products like chocolates, while maintaining moisture. It also helps avoid fat bloom in confections, which can affect product appeal.
Example: Chocolate with lecithin maintains a smooth, glossy finish and resists blooming.

Choosing the Right Emulsifier for Your Needs

Baked Goods: SSL, DATEM, or Mono- and Diglycerides are ideal for extending shelf life and maintaining freshness.
Frozen Desserts: Polysorbates and GMS ensure long-lasting creamy textures.
Confectionery Products: Lecithin and Mono- and Diglycerides are effective for preventing bloom and maintaining consistency.

For guidance on choosing the best emulsifier for your application, consult with CHEMSINO experts to find the optimal solution for your product.

back

Last One: Analysis of additives on toast

07 2022 Aug

Next One: From Dough to Dessert: How DATEM Improves Food Quality

27 2024 Nov

Related Blog

What Is The Role of Datem In Bread

12 Jan 2024

DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e), is a popular food emulsifier commonly used in bread to strengthen the gluten network in dough. Besides, the Datem emulsifier has functions of improving dough handling, texture, and shelf life of various baked goods. In this article, we explore the fascinating role of Datem in the art and science of bread making.

How to Enlarge Sponge Cake Volume

17 Mar 2025

Our clients often face the dilemma of how to enlarge sponge cake volume while maintaining a soft, airy texture. Achieving the perfect sponge cake requires the right balance of ingredients and processing techniques. Aeration is one of the most crucial factors for a light, airy texture. It directly impacts the cake's volume and softness. Choosing the right emulsifier is key for food manufacturers looking to enhance the aeration and stability of sponge cakes. In this blog, we will talk about how to improve sponge cake volume and recommend some good solutions.

Lactic Acid Monoglyceride (Lactem) vs. Citric Acid Monoglyceride (Citrem)

Lactic Acid Monoglyceride vs. Citric Acid Monoglyceride

20 Jan 2025

In the food industry, emulsifiers are essential for enhancing product quality and stability. Among them, Lactic Acid Monoglyceride and Citric Acid Monoglyceride stand out as versatile emulsifiers with unique properties. These two ingredients, though similar in their emulsifying abilities, differ in their chemical structure and performance, making them better suited for different applications.