KondiDoc: технологические расчеты в кондитерском производстве

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.

Basic indicators
 energy value (Energy)900 kcalResearch Institute of Nutrition, RAMS
 proteins (Protein)0 gResearch Institute of Nutrition, RAMS
 fats (Total lipid (fat))100 gResearch Institute of Nutrition, RAMS
  Including, vegetable fats100 gResearch Institute of Nutrition, RAMS
 carbohydrates0 gResearch Institute of Nutrition, RAMS
  Including, mono- and disaccharides (sahara)0 gResearch Institute of Nutrition, RAMS
physical and chemical indicators
 sugar0 gResearch Institute of Nutrition, RAMS
 fat100 gResearch Institute of Nutrition, RAMS
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data

All raw materials are publicly available.

Emulsifier E471 included in recipes:

No more than 100 recipes shown (the last modified ones are selected)