Emulsifiers are the link between water and oil. They add stability by decreasing surface tension. They act as dough conditioners. However, different emulsifiers have different strengths. Discover which ones will work best in your formula.

1. Emulsifiers
The ingredient that keeps it all together
Lin Carson, PhD

2. The secret is in their water loving, or “hydrophilic
head,” and an oil-friendly “hydrophobic tail.”
They are the link between water and oil.
They add stability by decreasing surface tension.
They act as dough conditioners.
1

3. Types of Emulsifiers2
Emulsifiers condition dough or batter by strengthening the protein
network, resulting in better gas retention, improved texture, and
increased volume. However, different emulsifiers have different strengths.
HLB O HLB 20
What sets them apart is their Hydrophilic-Lipophilic
Balance (HLB), or the ratio of water-loving to oil-loving
ends represented as a HLB value between 0 and 20

4. 3
● increase
●
●
maintaining
lengthening
Types of Emulsifiers

5. 4
●
● Dough performance
slowing staling
softening
Sodium- and calcium stearoyl lactylate

6. 5
● widely used emulsifiers
●
Ethoxylated mono- and diglycerides

7. 6
●
● Improves
improves
shelf life

8. 7
● Interacts
●
● Greatly effective
increasing volume
Succinylated monoglycerides

9. 8
●
handling properties
●
●
lengthened shelf life
Diacetyl tartaric acid esters of monoglycerides

10. 9
● most popular
emulsifiers
●
● fat and oil dispersion

11. 10
▪ Transglutaminase (TGase) - gluten-free and
enhances baking attributes
▪ Plant protein - soy or whey isolates helps with
volume, texture, crust, color and more
▪ Hydrocolloids - stabilizing agents

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