| abstract |
Disclosed are dry powdered emulsifiers suitable for use in dough from which bakery products are made. The powdered emulsifiers are solid solutions comprising (1) saturated monoesters, or mixtures of saturated monoesters and succinylated monoglycerides and (2) unsaturated monoesters. The monoesters are prepared from fatty acids and either glycerine or propylene glycol, and are saturated to an extent so as to have an iodine value within the range of about 5 to about 33, and a melting point of at least about 50 DEG C. The powder has sufficient wettability to form a particulate dispersion in water at 25 DEG C. under mild agitation. |