Emulsifiers used in shortenings

J. Madsen, Emulsifiers Used in Margarine, Low-calorie Spread, Shortening, Bakery Compound and Eilling, Technical Paper No. TP 105-le, Grinsted, Brabrand, Denmark. 

J Madsen. Emulsifiers used in margarine, low calorie spread, shortening, bakery compound and filling. Fat Sci Technol 89 165-170, 1987. 

Uses Emulsifier used in bread and sweet goods shortening Properties Soft plastic acid no. < 7.3 iodine no. 1 max. 25% solids Myvatex 40-06S K [Kerry Bioscience]... 

From a technical standpoint, phospholipids (e.g., from soybean) are composed mainly of lecithin, cephalin, or phosphatidylinositol. These complex mixtures (2-3% in soybean oil) are hydrated during the degumming step, removed, and dried. These products are sold as commercial lecithin used in margarines, confections, and shortenings where a fat-soluble emulsifier is required. 

Functional Use in Foods Cooking or salad oil component of margarine or shortening coating agent emulsifying agent formulation aid texturizer. 

Acetylated lecithins have improved fluid properties, improved water dispersibility, and are effective oil-in-water emulsifiers for a wide variety of food formulations (56, 58). Moderately and highly acetylated lecithins are resistant to heat and can be repeatedly heated and cooled without darkening. The intended uses for minimally acetylated products are in infant foods, coffee whiteners, meat sauces, and gravies, and for oil-in-water cosmetic emulsions. Moderately and maximally acetylated products are used in cheese sauces, release agents in pumpable and aerosol formulations, and shortenings. 

The second group of monoglyceride derivatives, the a-tending emulsifiers, find their main use in cake production. These emulsifiers are dissolved in the shortening phase of the cake formulation, and they contribute to the emulsification... 

Products and Uses Used in baked goods, bakery mixes, frozen desserts, fruit juices (dehydrated), fruits (dehydrated), milk or cream substitutes for beverage coffee, pancake mixes, pudding mixes, rice (precooked instant), shortening (liquid), vegetable juices (dehydrated), and vegetables (dehydrated). It is an emulsifier (stabilizes and maintains mixes to aid in suspension of oily liquids). 

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