Top 5 Bread Emulsifiers and Their Applications

In the competitive world of baking, creating bread with ideal volume, texture, softness, and shelf life is a delicate balance of ingredients and technique. One group of ingredients that plays a key role in achieving this consistency is emulsifiers.

 

Emulsifiers are used in bread production to improve dough stability, enhance gas retention, control crumb structure, delay staling, and extend shelf life. But not all emulsifiers work the same. In this article, we'll discover the top five emulsifiers used in bread production, what they do, and how to use them effectively.

 

Sodium Stearoyl Lactylate (SSL)

 

What it is:

Sodium Stearoyl Lactylate (SSL) is an anionic emulsifier derived from stearic acid and lactic acid. It is approved for use in most countries and is considered Generally Recognized as Safe (GRAS).

Applications in bread:

Strengthens gluten network

Improves dough tolerance to mechanical stress

Enhances loaf volume

Delays staling by improving moisture retention

Typical dosage:

0.25% to 0.5% based on flour weight

Common in:
White bread, hamburger buns, hot dog rolls, sandwich loaves

 

 

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM)

 

What it is:

DATEM is a widely used emulsifier made by reacting mono- and diglycerides with tartaric acid and acetic acid. It is E472e in the EU.

Applications in bread:

Strengthens gluten structure

Improves dough extensibility

Increases bread volume

Offers better gas retention during proofing and baking

Typical dosage:

0.25% to 0.5% based on flour weight

Common in:

Artisan-style breads, French baguettes, high-protein breads

 

Mono- and Diglycerides (MDG)

 

What it is:

Mono- and diglycerides are the most commonly used emulsifiers in the baking industry, typically derived from vegetable oils. They are non-ionic and labeled as E471.

Applications in bread:

Retards starch retrogradation (slows staling)

Enhances softness and shelf life

Improves crumb texture

Typical dosage:

0.3% to 0.6%

Common in:
Packaged sandwich bread, pan breads, sweet rolls, pastries

 

Lecithin

 

What it is:

Lecithin is a natural phospholipid, often derived from soybeans, sunflower, or eggs. It acts as both an emulsifier and a dough conditioner.

Applications in bread:

Improves dough machinability

Enhances crumb structure

Reduces stickiness and improves dough handling

Acts as a natural emulsifier in clean-label formulations

Typical dosage:

0.25% to 1%

Common in:
Artisan breads, whole wheat loaves, clean-label baked goods

 

 

Glycerol Monostearate (GMS)

 

What it is:

GMS is a monoester of glycerol and stearic acid. It is a non-ionic emulsifier and also used as a crumb softener and anti-staling agent.

Applications in bread:

Improves crumb softness

Extends shelf life by slowing starch retrogradation

Enhances overall texture and mouthfeel

Typical dosage:

0.3% to 0.5%

Common in:

Pastries, enriched breads, and frozen dough formulations

 

Choosing the Right Emulsifier for Your Bread Product

 

Each emulsifier brings a unique set of benefits, and the best choice often depends on:

Type of bread (white, whole grain, artisan)

Processing method (no-time dough, frozen dough)

Desired shelf life and texture

Label requirements (clean-label, organic)

 

In some cases, bakers use blends of emulsifiers (e.g., SSL + MDG or DATEM + GMS) to optimize functionality across dough strength, volume, and softness.

 

Final Thoughts

 

Understanding how each emulsifier functions in bread-making allows formulators to fine-tune their recipes for consistent quality, efficiency, and shelf life. Whether you're baking high-speed commercial loaves or artisanal sourdough, emulsifiers like SSL, DATEM, MDG, Lecithin, and GMS are valuable tools in your ingredient toolbox.

 

If you're looking for technical support or high-quality emulsifiers for your bakery application, the CHEMSINO team is here to help.

 

Contact us today to learn more or request a product sample.