Emulsifiers in baking

The industrialization of the food processing industry, including baked goods, was the result of consumers demanding high quality, convenience, longer shelf-life, easier storage conditions and high appeal to sight, touch, taste and smell. Other socioeconomic factors such as increased disposable income, need to save time and effort, access to food stuff at any time and portionability have also been factors. New trends such as more natural, healthier (saturated vs. unsaturated fats, animal vs. vegetable fats, low cholesterol), more nutritious, environmentally friendly, freshness, lower fat content, high fiber, reduced level of refined sugar, microwavable products, no bromate, clean label and low sodium are just examples of what consumers are demanding. The healthy food market products in the US are worth $30 billion and increasing by 6% annually; the reduced fat and caloric foods and beverages represent 70% of this market (Osnabrugge, 1988). To meet the above demands, the food product development and baking scientists and technologists are forced to use functional food additives such as gums, modified starches, enzyme and enzyme-treated protein, fat replacers, microglobular protein emulsifiers and many others to achieve their goals. The consumption of food additives is forecast to grow by 5.8% annually between 1988 and 1995; surfactants represent 16.6% of the total food additive consumption in 1988. In the US the consumption of surfactants was 103 million kg and expected to grow to 136 million kg (annual growth rate of 4.9%).