Emulsifiers Used in Margarine, Low Calorie Spread, Shortening, Bakery Compound and Filling

Emulsifiers used in the Food Industry improve texture, stability, volume, softness, aeration, homogenization and shelf life. By reducing interfacial tension between oil and water they facilitate the formation of emulsions. Emulsifiers used to give fine disperse and stable w/o emulsions in margarine, factors influencing spattering in frying margarine and which emulsifiers that give optimal effect are discussed. Stabilization of low calorie spread emulsions and use of the right emulsifier is very important for achieving a stable spread. The influence of emulsifiers on quality in cake and puff pastry margarine and the prevention of sandiness in margarine are illustrated. Shortening is a complex product group, and the use of emulsifiers depends on the application of the shortening, this is discussed. In bakery compound used for yeasted white bread and filling containing sugar syrup emulsifiers give improved stability.