If bakers could capitalize on a multifunctional ingredient, emulsifiers would be at the top of the list. The market is in a growth mode, according to data from Frost & Sullivan, a business research and consulting firm, San Antonio. Separate reports on both the European Union and U.S. expectations for growth in sales of emulsifiers predict sales to post a compound annual growth rate of 6.8 percent.

Dried whole eggs help emulsify and strengthen sweet dough properties, such as in a cinnamon roll. Other emulsifiers have anti-staling properties.

One factor contributing to this growth is the trend towards reducing the fat content in food products to appeal to more health-conscious consumers. However, as with salt and sugar reduction, this poses a problem for formulators because reduced fat can alter a product's flavor, and no matter how health conscious the consumer, flavor still ranks highest on the list of desirable product attributes.

Concentrated development efforts within the emulsifier category have expanded the application base of emulsifiers, according to a recent report from Frost & Sullivan. Whereas emulsifiers' original role was for emulsion stablilization, now they can be used to improve sensory characteristics, particularly those related to texture, and extend shelf life.

It's elemental
At a basic level, emulsifiers are made up of hydrophilic (water loving) and hydrophobic (oil loving) elements that form a stable emulsion through the dispersion of oil droplets in water. When trying to mix two immiscible liquids, the substance that keeps the liquids apart, yet in a stable suspension, is an emulsifying agent. Emulsifiers also can interact with other ingredients, thereby developing functional properties, such as aeration, or inhibiting crystallization. This enables emulsifiers to provide benefits far beyond a simple functional property. For example, bread made without an emulsifier often is dry, low in volume and stales faster than bread made with an emulsifier. So in this instance, the emulsifier positively impacts shelf life, mouthfeel, product quality and appearance.

Synthetic emulsifiers make up 75 percent of the total volume sold, says Frost & Sullivan. Lecithin, the main natural emulsifier used since the 1920s, has become more popular in recent years because of growing interest in natural ingredients.

Lecithin is a natural component of egg yolk, reducing moisture loss to help ensure a soft, tender crumb texture in baked products. Lecithin also is extracted from soy plants, and in its liquid form contains oil and free fatty acids that, in the past, contributed to a beany flavor. However, in the 1990s, Archer Daniels Midland (ADM), Decatur, Ill., developed a process to extract the natural phospholipids content without acetone. The result was called deoiled lecithin, a much cleaner (less beany) tasting product with higher natural lutein content. This product is available in powdered and granular forms and is commonly used in bakery mixes and snack bars.