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Written by Rick Cavanaugh
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Thursday, 09 August 2007 |
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A Better Monoglyceride Emulsol 220p Buy Emulsol 220p! 10 lb box $22.00 plus shipping 50 lb box $85.00 plus shipping Online store to open soon! Please call Susan at Del-Val Food Ingredients to Order 856-778-6623
Emulsol 220 is a dry blend of fully saturated monoglycerides blended with a high HLB Lecithin. This is a very functional blend for starch complexing or anti staling in flour based goods. 100% of the emulsifiers are highly functional emulsifiers.
Normal powdered monoglycerides
"Normal" powdered monoglycerides are only 60% functional.
Only fully saturated monoglycerides have good starch complexing or anti staling characteristics. Fully saturated monoglyceride or the most common, glycerol monostearate, is a hard waxy product that is not soluble in water or a dough at room temperature. Glycerol monostearate WILL NOT mix into a dough.
Unsaturated monoglycerides are blended with the glycerol monostearate to make the product soluble in dough at room temperature. Unsaturated monoglycerides have VERY LITTLE starch complexing or anti staling characteristics. They are added only to make the dry monoglyceride soluble.
The average composition of a bread softener monoglyceride (distilled alpha monoglycerides) is 50% to 60% fully saturated monoglyceride and 40% to 50% unsaturated monoglycerides.
Emulsol 220
Emulsol 220 is a blend of glycerol monostearate and a high HLB lecithin. High HLB lecithin is very synergistic with monoglycerides and this increases the softening effect of the blend. Since there are no filler emulsifiers, less Emulsol can be used to get the same effect.
The high HLB lecithin "wets out" the glycerol monostearate allowing it to blend into the dough. In addition the high HLB lecithin is a wonderful dough conditioner. Increased volume, spread and machinability are also experienced with Emulsol 220.
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Last Updated ( Thursday, 13 December 2007 )
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