Stearoyl Lactylate Research Articles

Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits

The effect of level and type of fat as well as emulsifiers on the rheological characteristics of biscuit dough and quality of biscuits has been studied. Increasing the level of fat from 150 to 250 g kg−1 softened the dough, as indicated by a reduction in extrusion time from 108 to 18 s and an increase in compliance from 31.9 to 49.9%, while it reduced the development of gluten, as shown by a reduction in elastic recovery from 0.485 to 0.365 mm. Among the different types of fats used, hydrogenated fat produced the stiffest dough. Addition of any of the emulsifiers glycerol monostearate, lecithin or sodium stearoyl lactylate lowered the elastic recovery value, indicating their contribution to the shortening effect on gluten, and also resulted in a reduction in consistency and hardness and made the dough more cohesive. The maximum change was observed with sodium stearoyl lactylate. The density, breaking strength and compression strength of biscuits decreased, indicating an improvement in crispness, with increasing fat level. The thickness of biscuits was significantly higher when hydrogenated fat or oil was used in the formulation. Biscuits made with bakery shortening had better surface characteristics and higher crispness. Glycerol monostearate and lecithin brought about a greater improvement in the quality of biscuits when compared with sodium stearoyl lactylate. Studies indicated that emulsifiers in general had a greater beneficial effect, particularly in the case of biscuits made from medium hard wheat flour. © 1999 Society of Chemical Industry

Correlations Between Empirical and Fundamental Rheology Measurements and Baking Performance of Frozen Bread Dough

ABSTRACTEmpirical and fundamental rheology measurements were made on fresh and frozen dough to investigate the effects of freezing, frozen storage, and additives. These results were compared with results of a standard baking test. Four formulations were tested: a control dough, and doughs with additions of 100 ppm of ascorbic acid (AA), 0.5% sodium stearoyl lactylate (SSL), and 0.5% diacetyl tartaric acid esters of monoglycerides (DATEM). Rheological and baking tests were performed on fresh doughs and on doughs after two, five, and eight weeks of frozen storage. Resistance to extension was higher for doughs with additives in fresh and frozen doughs. There was a decrease in resistance to extension due to freezing. Complex modulus in fresh doughs was highest for doughs with SSL. There was a decrease complex modulus after freezing and thawing. In frozen doughs at 10 Hz, doughs with additives had higher complex modulus values and lower phase angle values when compared to the control. The additives used all had a positive effect on proof time, loaf volume, and crumb firmness, and all formulations deteriorated in quality during frozen storage. Resistance to extension and complex modulus were positively correlated with loaf volume (r = 0.86 and r = 0.64, P < 0.01). Phase angle was negatively correlated with loaf volume (r = ‐0.74, P < 0.01).

EFFECT OF A CARBOHYDRATE‐BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED‐FAT PEANUT BUTTER COOKIES

ABSTRACT Oatrim replaced 75 and 100% of the butter in peanut butter cookies. Emulsifiers [diacetyl‐tartaric esters of monoglycerides (DATEM) and sodium stearoyl‐lactylate (SSL)] ‐were incorporated (0.0, 0.1 and 0.2% formula‐weight‐basis) in combination with oatrim. Data were analyzed with PROC MIXED and contrast statements. Water activity increased as oatrim increased. Oatrim increased Color L. Cookie spread was reduced; cookies with 75% butter replacement with oatrim and 0% emulsifier equaled the control. Oatrim decreased hardness and brittleness; 0.1% SSL moderated the brittleness decrease but resulted in a hard cookie. Cookies with 75% oatrim most closely matched the control; fat Kcal decreased 36%.

Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives

Single effects of and interactions among flour type, breadmaking process and anti-staling additives—monoglycerides, diacetyl tartaric ester of monoglycerides, sodium stearoyl lactylate, carboxymethylcellulose and hydroxypropylmethylcellulose andalpha-amylase—on crumb firmness during storage were estimated by fitting Avrami equations. Effects of additives were highly dependent on both the flour type and the breadmaking process used. Highly significant correlations between fresh bread crumb firmness and crumb firmness at any storage time were found. The Gluten Index of unfermented doughs was a good indicator for fresh bread crumb firmness and influenced firming kinetic parameters. Ionic surfactants, hydrocolloids andalpha-amylose increased the Gluten Index, and significantly interacted with both the flour type and the breadmaking process used. The Avrami exponent was correlated significantly with Amylogram parameters related to the formation of lipid–starch complex. Changes in specific volume by additive incorporation largely explained effects on crumb firming kinetics.

Lipid binding of formula bread doughs

Lipid binding of straight/soured started bread doughs treated with sodium carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), fungal α-amylase and monoglycerides (MGL), diacetyl tartaric acid esters of mono-diglycerides (DATEM) and sodium stearoyl lactylate (SSL) was investigated and results correlated with dough and bread performance during breadmaking and storage. For doughs formulated with MGL or DATEM, free and bound lipids accounted, respectively, for 70% and 30% of the increase in non-starchy lipids, which preferentially bind to gluten (MGL) and to the outside part of the starch granules (DATEM). SSL mainly increased the pool of free lipids and preferentially bound to the inside part of the starch granules and loosely to the gluten. Hydrocolloids preferentially bound to the gluten (CMC) and to the outside part of the starch granules (HPMC) respectively; this was associated with a significant displacement of endogenous gluten-bounded lipids to the starchy fraction (CMC) and with a significant decrease in lipids bound to the outside part of the starch granules (HPMC). The addition of α-amylase promoted a release of endogenous, bound lipids, and the sourer starter induced the aggregation of the starch-lipid complexes, revealed by the respective decrease in the level of gluten bounded lipids (α-amylase) and increase in the level of starchy lipids. Desired trends in dough lipid parameters resulting in strengthened gluten, delayed starch gelatinization, softer bread and reduced/delayed bread staling corresponded to high values of both free and starchy lipids, achieved by the incorporation of SSL and/or CMC into doughs.

Effects of selected emulsifiers, enzymes and a carbohydrate‐based fat substitute on physical and sensory characteristics in a low‐fat muffin

Abstract Selected emulsifiers, enzymes and a carbohydrate‐based fat substitute were incorporated into a standard muffin recipe, and their effects were compared with a full‐fat counterpart. The control muffin had a significantly (P<0·01) more yellow crumb, was less firm (P<0·01) and contained less moisture (P<0·01). Sodium stearoyl‐2‐lactylate (SSL) and diacetyl tartaric acid methyl esters (DATEM) contributed to a less firm crumb (P<0·01) and helped to maintain moisture (P<0·01) in the fat‐reduced muffin. Sensory analysis yielded complementary results to the physical data with respect to crumb firmness and crust colour. However, the full‐fat muffin was significantly (P<0·01) moister. The emulsifiers along with the enzymes were found to be responsible for reducing crumb size (P<0·01).

17O NMR and DSC for Studying Quality of Taro Paste as Affected by Processing and Storage

Three kinds of taro paste were prepared with taro:water:sugar ratios of 1:0.33:1.4, 1:0.33:0.8 and 1:0.33:0.2. Results indicated that the paste with the highest sucrose concentration had the least hard texture. The retarding effect of sugar on hardness development and water mobility of the low concentration system was fructose > glucose > lactose > sucrose. The DSC characteristics showed that addition of 10 g/kg sodium stearoyl lactylate (SSL) or 10 g/kg monoglyceride (MG) decreased the hardening effect of low sugar content taro paste during storage under refrigeration. Taro paste with 10 g/kg SSL showed a larger endothermic peak for amylose–emulsifier complex but a smaller peak for retrogradation than did those with 10 g/kg MG or those without emulsifier. Results of1H-decoupled17O NMR R2for taro paste with emulsifiers or sugars suggested that the changes in interactions among water, sugars, emulsifiers and starches were significantly related to the storage stability of taro paste.

Effect of Storage Temperatures and Ingredients on Growth of Bacillus cereus in Coffee Creamers

Growth of Bacillus cereus ATCC 33018 was evaluated in half and half (10.5% fat), whipping cream (30% fat), and nondairy creamer (7.5% fat). Samples were inoculated with approximately 10 vegetative cells/ml or 100 spores/ml and were subsequently stored at 4, 7, 23, and 32°C. Within 9h at 32°C and 11h at 23°C, in both half and half and whipping cream, vegetative cells and spores reached population levels that can cause foodborne illness. No growth occurred in any product stored at 4 or 7°C. Sodium stearoyl lactylate, a fatty acid derivative that is used as an emulsifier, inhibited growth of spores and vegetative cells in the nondairy creamers stored at either 32 or 23°C.

Texture properties of formulated wheat doughs

Texture properties of wheat doughs were determined with a texturometer by using texture profile analysis (TPA) as well as Chen and Hoseney methodologies. The time elapsed between two compressions and strain were optimized so that meaningful values were obtained for TPA. Single effects and interactions between flour type, the breadmaking process and anti-staling additives (i. e. monoglycerides, diacetyl tartaric ester of monoglycerides, sodium stearoyl lactylate, carboxymethylcellulose and hydroxypropylmethylcellulose) on dough texture properties (i. e. springiness, resilience, hardness, cohesiveness, adhesiveness, chewiness, gumminess and stickiness) were estimated. The breadmaking process and addition of hydrocolloids had the most important effects and interactions on TPA. Hydrocolloids and α-amylase increased dough stickiness. Dough cohesiveness was a good predictive parameter of bread quality. Water content, acidity values and gluten quality were the main factors determining the texture properties of dough.

Effects of Lipid Surfactants on the Structure and Mechanics of Concentrated Starch Gels and Starch Bread

The effects of lipid surfactants (emulsifiers) on changes in the mechanical properties of concentrated starch systems during heating, cooling and storage were studied. In the presence of glycerol monostearate (GMS) or sodium stearoyl-2-lactylate (SSL), the dynamic moduli of potato and wheat starch systems during heating and cooling were somewhat higher, and the increase in stiffness of the gels during storage was slightly retarded. Furthermore, the fracture stresses and strains of these starch gels were lower when GMS or SSL were added. These changes in mechanical properties were ascribed to formation of complexes between amylose and the lipid surfactants. No effects of GMS and SSL on the mechanical properties of waxy maize starch systems were observed. The effects of GMS and SSL on the mechanical properties of wheat starch bread were also studied. Neither the increase in the Young's modulus during storage nor the recrystallisation of amylopectin were affected significantly by these substances. However, the large deformation properties of the breads were affected. The effects of lipid surfactants on the mechanical properties of starch gels and starch bread are compared. © 1996 Academic Press Limited.

Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs

ABSTRACTAntistaling additives—distilled monoglycerides (MGL), diacetyl tartaric ester of monodiglycerides (DATEM), sodium stearoyl lactylate (SSL), carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC) and fungal α‐amylase—were studied for effects on rheological and fer‐ mentative properties of white/whole wheat bread doughs, made following straight/sour dough processes. A fractionated factorial design (L32) was used to evaluate single additive effects and interactions. Single addition of DATEM, followed by SSL, α‐amylase and hydrocolloids improved oven rise and final volume. In presence of DATEM, synergistic (MGL) and antagonistic (SSL) effects of additional emulsifiers were found on gassing power. SSL was the only effective conditioner for enhancement of mixing properties. Dough plasticity was negatively affected by MGL addition and by CMC/HPMC in white/whole flours respectively. Some combinations resulted in detrimental dough handling properties.

Effects of Emulsifiers on Pita Bread Quality

The purpose of this study was to investigate the effects of emulsifiers [sodium stearoyl-2-lactylate (SSL), glycerol mono stearate (GMS-90), di-acetyl tartaric acid esters of monoglycerides (DATEM), S-570, S-1170, S-1670, P-1670] on pita bread quality. Three flour types (soft wheat flour with 10·0% protein, hard red winter wheat flour with 11·6% protein, and hard red spring wheat flour with 14·4% protein) and three emulsifier concentrations (0·25%, 0·50%, 0·75%, flour basis) were used. Pita breads were baked in an air impingement oven. Loaves were scored on the first and second days, and the influence of the more effective emulsifiers on shelf life stability were investigated after 5 days. Analysis of variance indicated that the flour of moderate protein content (11·6%) resulted in the best overall product quality. The high protein flour (14·4%) gave a dough with high water absorption and bread loaves with dark crust color. On the other hand, the low protein flour (10·0%) had low water absorption. The loaves were uniform in texture and thickness for top and bottom layers, and had a light crust color. All emulsifiers improved the tearing quality of the product. The low concentration (0·25%) of SSL, S-1170, S-1670, and S-570 with flour of moderate protein content (11·6% protein) resulted in a good quality pita bread. No significant differences occurred amongst breads containing those emulsifiers for ability to roll and fold and tearing quality after 5 days of storage at room temperature.

Surface rheological properties of sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric esters of mono (and di) glyceride (DATEM) surfactants after a mechanical surface treatment in relation to their bread improving abilities

The surface dilational moduli of suspensions of the surfactants sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric esters of mono (and di) glycerides (DATEM) were determined by means of the so-called ring trough technique. It was investigated whether these surfactants could provide the surface with a high surface stiffness by giving the surface a mechanical treatment at room temperature. It appeared that both SSL and DATEM suspensions have high surface dilational moduli (500–1000 mN m −1) after having undergone such a mechanical treatment. These values are of importance in retarding disproportionation in bread dough. The tested surfactants also lower the surface tension of dough leading to the subdivision of the entrapped air bubbles into more and smaller bubbles during mixing.

Effect of shortening and surfactants on selected chemical/physicochemical parameters and sensory quality of Arabic bread

Shortening (0.5 or 1.0% on flour-mass basis), distilled monoglycerides (MG), sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglycerides (DATEM) or l-ascorbyl-6-palmitate (AP) at the 0.25 or 0.50% level, and shortening/surfactant combinations were added to Arabic bread and the effects on water-binding capacity (WBC), amylose content of soluble starch and sensory properties evaluated. WBC and percentage amylose of soluble starch were not affected by shortening and decreased in the presence of surfactants. The sensory quality of breads was not affected by shortening. At the 0.25% level, the first-day quality was not affected by MG and improved in the presence of SSL, DATEM or AP. High levels (0.5%) of surfactant adversely affected the breads' first-day quality. Addition of shortening to surfactant-containing formulations negatively affected the first-day quality of the product. Surfactants, alone or in combination with shortening, had deleterious effects on the keeping quality of Arabic bread.

Effects of Emulsifiers on Physical Properties of Wheat Flour Extrudates with and without Sucrose and Shortening

The physical properties of wheat flour extrudates produced with emulsifiers, sucrose, and shortening powder were characterized by sectional (SEI), longitudinal (LEI), and volumetric (VEI) expansion indices; bulk density; and Instron breaking strength. Glyceryl monostearate (GMS), sodium stearoyl-2-lactylate (SSL), and sucrose ester (SE) (HLB [hydrophilic-lipophilic balance] = 15) produced wheat flour extrudates higher in SEI and VEI and lower in breaking strength and bulk density than the controls and extrudates containing SEs with HLB = 6 and 11. GMS was the most effective in increasing LEI. The addition of sucrose and shortening powder increased SEI and decreased LEI, bulk density, and breaking strength. SE (HLB = 15), SSL, and GMS could be used interchangeably to produce similar physical properties in wheat flour extrudates.

Production of bread using sodium stearoyl lactylate as a replacement for shortening

Various physical properties of bread made with an emulsifier as a replacement for shortening were assessed. Sodium stearoyl lactylate (SSL) at 0·375% (w/w) of the flour weight produced bread comparable in quality to bread made with shortening. Specific volumes of greater than 6 ml/g and compression values of 176–189 g/force after a 168-h storage at room temperature (24 ± 1°C) were obtained.

Acid Whey as a Replacement for Sodium Caseinate in Spray-Dried Coffee Whiteners

Acid whey from cottage cheese is a by-product that is underutilized. A new use as a replacement for sodium caseinate in spray-dried coffee whiteners was examined. Acid whey was ion-exchanged to a 90% reduction in minerals and ultrafiltered to concentrate protein to 50% of solids in retentate containing 16.6% to 22.6% total solids and used as a total replacement for sodium caseinate. Fifty-two spray-dried coffee whitener formulations were prepared using demineralized acid whey protein concentrate and compared with standard commercial whitener formulations. Optimal stability and functionality were obtained at 1.5% acid whey protein. Dipotassium phosphate was necessary to prevent precipitation of protein exposed to hot acidic conditions of instant coffee. A dipotassium phosphate to protein ratio of 1.0 yielded good stability. The combination of polyoxyethylene sorbitan monostearate and sodium stearoyl lactylate was the only emulsifier system that produced an acceptable coffee whitener. Addition of .5% titanium dioxide was necessary to match desired whitening in coffee as measured with a spectrophotometer. Demineralized acid whey protein was an acceptable replacement for sodium caseinate in spray-dried coffee whiteners and can replace sodium caseinate at a 1:2 ratio. Seven replicates of final formulation produced a functional coffee whitener.

Emulsifier/oil system for reduced calorie cakes

AbstractSeveral emulsifiers were tested for their effects on the functionality of white layer cake batters in which plastic shortening was replaced with vegetable oil. The RV‐1 emulsifier, a water dispersion of a mixture of sodium stearoyl lactylate, sorbitan monostearate and polysorbate 60 gave the best results when used in cake batters having the oil (corn oil or canola oil) content reduced as low as 6 or 3% (on flour basis) and sucrose (30%) replaced with either sorbitol or polydextrose. The cakes were comparable in quality with the plastic shortening control. To achieve this comparable quality, the emulsifier was used at 3% on flour basis and at a higher hydration than that of the control. Somewhat lower, but still acceptable, rating was received by cakes prepared with Atlas A. Propylene glycol mono fatty acid Esters (PGME, Atmul P 44 and RV) were found unsuitable for the tested system under the given conditions of formula and procedure.

Factors affecting the quality of Arabic bread—additional ingredients

AbstractThe effect of ascorbic acid and potassium bromate, reducing agents (L‐cysteine and sodium metabisulphite), emulsifiers (sodium stearoyl‐2‐lactylate (SSL) and sucrose fatty acid esters) and a combination of these additives on the quality of Arabic bread has been studied. Statistical analysis indicated that the internal quality parameters of Arabic bread significantly deteriorated with the addition of ascorbic acid and potassium bromate. The addition of reducing agents has the advantage of reducing mixing time and improving dough sheeting quality.SSL (3 g kg−1) improved the quality of Arabic bread especially after overnight storage. Sucrose ester F‐110 had an adverse effect on most aspects of Arabic bread quality.

Effect of Sodium Stearoyl‐2‐Lactylate on the Rheological and Baking Properties of Wheat Bread Fortified with Defatted Soybean and Sesame Meal

ABSTRACTWheat flour was fortified with 8% DSBM (defatted soybean meal), 12% DSBM and 8% DSBM/4% DSM (defatted sesame meal) to increase the protein content and amino acid profile, and to upgrade the overall nutritional value of the bread. SSL (sodium stearoyl‐2‐lacty‐late), at 0.5 and 1% levels, was incorporated into the three bread systems to overcome the deleterious effect of fortification on bread quality. Amylograph peak viscosity, dough elasticity, dough stability and bread volume improved when SSL was used. Addition of 1% SSL improved rheological properties and bread volume to a greater extent than 0.5% SSL. The control (100% wheat) bread had the best flavor, texture and color scores, followed by the 8% DSBM, 8% DSBM/4% DSM and 12% DSBM breads.