A Complete Guide to Key Food Additives in Baked Goods

Food additives play several important roles in bakery products, contributing to their quality, texture, appearance, and shelf life. In this blog, we will shed light on multiple food additives in baking including emulsifiers, enzymes, preservatives, and thickeners.

Food Additives Definition

Food additives are substances added to food during processing or preparation to achieve specific technological or functional purposes. These additives serve various roles, such as preserving freshness, enhancing flavor, improving texture, and ensuring food safety.

What are 4 Examples of Food Additives?

Four examples of common food additives include emulsifiers, preservatives, enzymes and thickeners. These examples represent different categories of food additives, showcasing their diverse functions in preserving, enhancing flavor, and improving the texture of various bakery products.

Common Food Emulsifiers

Emulsifiers are substances that promote the formation and stabilization of emulsions, allowing the uniform dispersion of water and fat in a recipe.

Here are some common emulsifiers food additives in Baking:

ADDITIVE	CODE NUMBER	FUNCTIONS IN BAKERY PRODUCTS
Polysorbates Polysorbate liquid Polysorbate powder	Polysorbate 80-E433 Polysorbate 60-E435	Polysorbate is a series of emulsifiers, and one commonly used form is Polysorbate 80. In baking, Polysorbate emulsifiers can enhance the texture of various products, contributing to a finer crumb structure. Polysorbate 80 also aids in moisture retention, preventing products from becoming dry and stale.
Mono-and Diglycerides	E471	Used in bread and roll formulations to improve dough handling, strengthen the gluten network, and enhance the volume and texture of the final baked products.
Sodium Stearoyl Lactylate (SSL)	E481	Sodium Stearoyl Lactylate is a versatile emulsifier that plays a significant role in enhancing the quality of various baked goods. Its application is broad, spanning from bread and rolls to cakes, muffins, and even gluten-free products, contributing to improved texture, volume, and shelf life.
Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM)	E472e	DATEM is an emulsifier and dough conditioner that is used in baking, contributing to dough strengthening, improved volume, texture, and shelf life in a variety of baked goods.
Sorbitan Esters	Span80-E494 Span60-E491 Span20-E493	Sorbitan esters, commonly present in baked items like bread, cakes, and pastries, play a crucial role in improving the overall quality. By enhancing emulsification and positively influencing dough characteristics, they contribute to a consistent texture and structure in the final product.

Bakery Preservatives

Preservatives play a crucial role in maintaining the freshness and quality of baked products by preventing spoilage and microbial contamination. They inhibit the growth of bacteria, yeast, and mold, helping to prolong the shelf life of baked goods.

Here are common chemical preservatives examples in baking:

ADDITIVE	CODE NUMBER	FUNCTIONS IN BAKERY PRODUCTS
Sodium Benzoate	E211	Sodium Benzoate is often present in certain baked goods, especially those with acidic ingredients like fruit fillings or cream-based products, to prevent microbial contamination and enhance product shelf life.
Calcium Propionate	E282	Calcium Propionate is widely used in bread, rolls, and other baked goods to prevent the development of mold and extend freshness. It helps control spoilage, particularly in products with higher moisture content.
Potassium Sorbate	E202	Potassium Sorbate is commonly used in baked goods like cakes, pastries, and bread to inhibit the growth of mold and extend the shelf life of these products.

Bakery Preservatives — Preservatives in Bakery Products

Baking Enzymes

Baking enzymes, essentially biological catalysts in the form of proteins, possess the unique ability to accelerate chemical reactions without undergoing destruction. Examples of enzymes used in bakery products include amylases, glucose oxidase and maltogenic amylase.

ADDITIVE	CODE NUMBER	FUNCTIONS IN BAKERY PRODUCTS
Alpha Amylase Enzyme	E1100	Alpha-amylase is an enzyme commonly used in baking to break down starches into simpler sugars, facilitating the fermentation process and contributing to the texture and flavor of baked goods.
Glucose Oxidase Enzyme	E1103	Widely utilized in baking, glucose oxidase plays a pivotal role in elevating dough handling, refining dough characteristics, and influencing the overall attributes of the final baked products.
Maltogenic Amylase	EC: 3.2.1.133	Maltogenic amylase is an enzyme used in baking to modify starches in flour, resulting in improved dough handling, texture, and overall quality of baked products.

Thickeners in Baking

Thickeners play a crucial role in baking by adding texture, structure, and consistency to various recipes. These ingredients help achieve the desired thickness and stability in a wide range of baked goods.

Here are some common thickeners in baking:

ADDITIVE	CODE NUMBER	FUNCTIONS IN BAKERY PRODUCTS
Xanthan Gum	E415	Xanthan gum is a common gluten-free thickening agent and stabilizer. It is often used in gluten-free baking to improve the texture and structure of baked goods.
Carrageenan	E407	Carrageenan serves various functions in baking, contributing to texture, stability, and moisture retention in a range of baked goods.
Agar-agar	E406	Agar-agar, a vegetarian alternative to gelatin, is derived from seaweed. It is used as a thickening and gelling agent in various desserts and jellies.
Guar gum	E412	Guar gum, derived from guar beans, is another gluten-free thickening agent. It is used to enhance the viscosity and stability of batters and dough in gluten-free recipes.

The Takeaway

It's worth noting that different types of food additives may have specific functions and properties, and the choice of which food additive to use can depend on the desired characteristics of the final baked product.

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