Innovative high-performance emulsifiers for the baking industry
With Lametop 500, Cognis has significantly improved the application performance of its emulsifier series producing better effects for the same application costs – or the same results for lower costs compared with competitor products.
15/06/07 To deliver the attractive appearance, delicious taste, high volume and good crumb structure that modern consumers expect, manufacturers of baked goods need highly effective emulsifiers. Launched some 40 years ago, DATEMs from Cognis make dough easier to handle and improve volume and crumb structure in all yeast-raised baked goods, including bread, rolls and croissants. With Lametop 500, a result of intensive research, now Cognis has significantly improved the application performance of its emulsifier series producing better effects for the same application costs – or the same results for lower costs compared with competitor products.
DATEMs – emulsifiers made from mono- and diglycerides, tartaric acid and acetic acid – have been used in the manufacture of yeast-raised baked goods since the early 1960s. They help to stabilize the dough and strengthen the gluten, improve mixing and fermentation tolerance, and increase the volume of the final product. Traditionally, the quality of a DATEM is directly proportional to its tartaric acid content. Cognis’ manufacturing technology introduces the expensive tartaric acid at precisely the place in the molecule where it will have the greatest effect, thereby ensuring optimum performance and cost-effectiveness.
Many different types of molecules are formed in the manufacture of DATEMs, and not all of these play an active role in the baking process. As part of a year-long research program to improve its analytical and manufacturing processes – the result of which is the new Lametop 500 series – Cognis set up a new dedicated DATEM manufacturing facility, which produces DATEMs with higher levels of the molecules which contribute actively to the baking process. The optimized manufacturing technology ensures the introduction of the expensive tartaric acid is made so as to guarantee optimum effectiveness. By using one of the innovative emulsifiers of the Lametop 500 series, manufacturers of yeast-raised baked goods such as bread, rolls and croissants can cut their costs, as a lower dosage is required.
