emulsifier E471 (E471)
Recommendation: можно использовать
Characteristics/description of raw materials: Food product emulsifier obtained by transesterification of fats in the presence of free glycerol or direct esterification of glycerol with fatty acids, containing at least 70.0% mono- and diesters, which is a powder, waxy substance or oily liquid from white to brown.
Application area: When adding 0.5% to the baking dough, they provide: more stable dough (resistant to mechanical stress and temperature); better gas retention (gluten strengthening); fine pores, uniform pore formation, dough elasticity; a larger specific volume of bread; prolongation of freshness; saving fat in sweet products. In confectionery products, they slow down the separation of fats, reduce stickiness, and facilitate whipping.
Functional properties/benefits: ADVANTAGES:
provide a stable dough (resistant to mechanical stress and temperature) in the production of bakery products;
improve gas retention (strengthening gluten) in the production of bakery products;
provide uniform pore formation;
increase the elasticity of the dough;
increase the specific volume of bread;
contribute to the prolongation of freshness;
provide economy of fats in rich products;
slow down the separation of fats in confectionery;
reduce the stickiness of the dough in the production of confectionery;
facilitate the whipping of the dough in the production of confectionery products.
Technological recommendations: Recommended dosage: pasta based on gluten-free raw materials - 0.8 - 1% of the total mass.