Panodan 150 – The Problem Solver

While many consumers are looking for cleaner labels, there are those that demand products with convenience and value. For manufacturers  of these items, there are often emulsification challenges that are not easily overcome. That’s where DATEM can help. Technically Di-acetylated tartaric acid ester of monoglyceride blended with mono-diglcerides, and sold as Panodan 150.

First a brief overview of emulsification. An emulsifier is a substance which reduces interfacial tension in o/w and w/o emulsions. It can also increase the stability of the emulsion. Lipid emulsifiers contain a hydrophilic part and a hydrophobic (lipophilic) part. The hydrophobic part may consist of a fatty acid. The hydrophilic part that attracts the water may consist of a glycerol that has been esterified with acetic acid, lactic acid, tartaric acid or citric acid.

So what makes Panodan 150 so good? In a word – versatility. In bakery applications DATEM can increase the volume of baked bread, increase the tolerance to machining and processing, and even help decrease the impact of flour inconsistencies. With sauces, DATEM impacts flavor less than starches, and acts as a powerful emulsifier, especially in high butter and cheese-based applications. It is especially useful in coffee creamers where DATEM creates an emulsion that can withstand heat, acid and water hardness. The DATEM can also add to production efficiency as it allows for higher solids during the spray drying process.

Contact your SPI Group Technical Team for recommendations and usage levels to your specific applications. Panaodan 150 is just one of the many solutions available from DuPont Health & Nutrition and SPI Group, their Preferred Distributor Partner.

Lecithin for better machinability of various doughs

Lecithin is used in bakery products for many very good reasons, including emulsification, volume, symmetry, crumb structure and tenderness, product shelf life and batter viscosity. But there is also another specific reason it’s being used in a large variety of bakery products. It’s for the excellent dough conditioning and machinability qualities that lecithin imparts to the doughs that make it so valuable to the baking industry.

Dough strength is a balance of two main properties of the dough, extensibility and elasticity. When Gluten is developed after the flour interacts with the water. These two characteristics are the vital attributes the dough has developed when properly mixed.

Extensibility is the ability to stretch and Elasticity is its ability to go back to its original shape. Strong doughs are not very extensible but very elastic. Weak doughs are very extensible but not very elastic. Lecithin helps during this gluten development stage by helping to strengthen the dough. It reduces dough stickiness and acts as a release agent during mixing and machining processes. This is especially important in reduced fat formulas or where sugar is a major component of the formula. The added lubricity from the lecithin is part of the dough conditioning that it contributes to the easier machinability and clean-up of equipment.

The versatility of lecithin in bakery products makes a must ingredient in all bakery application where dough is mixed, extruded, sheeted, panned, cut or leavened.

Whether you’re looking for a functional enzyme modified soy lecithin or a less refined soy lecithin. SPI Group carries a full line of de-oiled and liquid lecithins from Du Pont and can help you choose the right one for your bakery application.

*Information gathered from Du Pont and Progressive Baker.


Keeping Ready-To-Eat Prepared Refrigerated Foods and Entrees Fresh and Safe

Recent food trends indicate consumers want freshly prepared and less processed foods with clean labels. For manufacturers and food retailers, distributing fresh refrigerated foods require additional protection from spoilage and pathogenic microorganisms. Beyond the normal hurdles of a cooking step,lower pH,reduction of moisture, and competitive exclusion of unwanted microorganisms, food companies are investing or treating their prepared foods with HPP (High Pressure Pasteurization). Although the HPP process is very effective, it is very expensive (25 to 30 cents per pound) and is commonly used on many RTE (Ready-to-eat) foods like deli meat sandwich slices as a key Listeria and spoilage hurdle. In addition, HPP processing can negatively affect the color and texture of some foods, such as ground beef.

As an alternative to HPP, food developers and processors are considering cleaner labelled alternatives to synthetic preservatives by using lactic bacteria metabolites(commonly called “fermentates’) as additional hurdles to growth of spoilage and pathogenic microorganisms. During their growth,lactic acid bacteria in the presence of a carbohydrate source like sugar(dextrose) or starch, produces metabolites,including organic acids, alcohols, bacteriocins,enzymes and various other compounds which inhibit the growth of unwanted microbes. These metabolite mixtures(fermentates) can vary in the culturing organism used and the fermentation conditions and thereby provide different protective qualities. For example, Propionibacteria strains can produce propionic acid and acetic acid as some of their protective metabolites, which are effective inhibitors of yeast and mold growth in bread. In this case the favored product is called MicroGARD 910,a cultured wheat starch product.

Similiarly, a DuPont Nutrition and Health fermentate, MicroGARD 730 is made by fermenting dextrose with specific LAB (lactic acid bacteria) strains and inhibits the growth of Gram positive spoilage organisms as well as Listeria monocytogenes. Availiable in (CO) Certified Organic and approved for use in Canada, MicroGARD 730 recommended usage level varies from in freshly prepared and refrigerated foods like soups,salads,dips and entrees. These fermentate mixtures are recommended at levels of 0.5 to 1.5% dependent on the initial food product quality, pH,and water activity.

For a dairy-based products, MicroGARD 430 is a “cultured non-fat dry milk”  controls unwanted yeast and molds and bacterial strains which would shorten shelf life quality.

Contact your area’s SPI Group sales manager with additional information about these or other clean-labelled ingredients or call our office @(510) 351-8012.