Emulsifiers toffee

Agnique SMO-20 emulsifier, toffee Crodatem L lmwltoi 491 TInamul emulsifier, toilet blocks... 

The sugar confectionery system that most commonly relies on emulsifiers is toffee. A typical toffee has a continuous phase of a high solids sugar syrup with milk proteins present. The disperse phase may be all milk fat, a mixture of vegetable fat and milk fat, or purely vegetable fat. The interface between the two phases is likely to be formed of some of the milk protein and any added emulsifier. 

Emulsifiers are added to toffees to help disperse the fat (see also Chapter 4), although it is perfectly possible to make toffees that do not contain added emulsifiers if sufficient skim milk solids are present. The emulsifying effect of a considerable quantity of skim milk solids can be replaced by a very small quantity of an emulsifier, e.g. lecithin or distilled monoglycerides, and the price of skim milk in the EU makes this an attractive proposition. Curiously, fat that is too well dispersed can cause problems. If some fat coats the surface of the piece then the toffee will cut easily as the fat lubricates the cutting knife if there is no surface fat then the toffee can stick to the knife. One solution to this is to have a cutting knife coated with PTFE. The PTFE has a very low energy surface that the toffee will not stick to. 

Emulsifiers have also assumed valuable roles in products such as chocolates (control of fat polymorphism), toffees and caramels, chewing gums, pharmaceutical preparations, soft and liqueur drinks and meat products, in addition to being used as lubricating, release and cutting aids throughout the food industry. In these applications, emulsifiers can be said to be used in roles not directly related to emulsification. 

Caramels and toffees contain basic ingredients like saccharose, corn syrup and fat. Milk (mostly condensed milk), gelatine, fondant mass, emulsifier, sorbitol, flavouring, fruit pulp, cocoa, coffee etc. are additional ingredients. Caramels compared to high boilings have higher water content (4-8%) which results in a plastic consistency in the mouth. 

Magathin. [Lucas Meyer] Lecithin deriv. natural fat emulsifier for toffees. 

Uses Antistaling agent, starch complexing agent in biscuits, cake mixes, gravy mix toffee emulsifier controls starch gelation in snack foods, pastas improves dispersibility of coffee whiteners emulsifies fat in meat prods. enables use of fat-sol,-only ingreds, in fatless flavor oil/color systems Properties Amber vise, liq, acid no, 110-130 iodine no. 70-80 sapon. no. 45-500 100% cone,... 

Uses Emulsifier for bread improvers, soft caramels, baking goods, toffees, potato prods, ice cream, margarine, and pasta coemulsifier dispersant consistency regulator dietary food Regulatory USP/NF... 

Uses Emulsifier preventing oil separation in hazelnut and almond pastes, and for prep, of bakery goods, margarine, ice cream, release agents, sausages, mayonnaise, toffees, snacks... 

Uses Fat containing an emulsifier for the prod, of soft caramels, toffees, and chewing sweets... 

Uses Emulsion stabilizer in coffee whiteners aerating agent, emulsifier in cake mixes, flour confectionery, shortening stabilizer, shelf-life extender in cake batters fat incorporation aid, antisticking agent for toffee mixes Properties M.p. 50 C acid no. 3 max. iodine no. 5 max. sapon. no. 220-230 20-30% monoglyceride, 1% max. moisture Crolactil CS2L [Croda Chem. Europe Ltd]... 

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