Substitutes for monoglycerides and DATEM

CARGILL Texturizing Solutions now offers replacements for monoglycerides and DATEM, which are emulsifiers that may contain partially hydrogenated oils (PHO).

Like monoglycerides and DATEM, the unmodified soy lecithin products from Cagrill can work as dough strengthener, volume increaser and crumb softener. But they are "label-friendly", says the company.

(Photo © Ewa Walicka | Dreamstime Stock Photos)

“For the last year we have done extensive testing with multiple solutions to offer a replacement for our customers,” said Cargill Master Baker Bill Gilbert. “We’ve worked on processing, texture profile analysis, moisture and had trained sensory panelists evaluate them for 21-day shelf life breads.”

Special efforts were made to come up with a “label-friendly” solution, said Marketing Manager Kathrine Lutz. “The team tested multiple alternatives that could work functionally, but unmodified soy lecithin provided the best solution. In the end, we found it.”

It is to be recalled that in 2015, the U.S. Food and Drug Administration ruled PHOs as not generally recognized as safe (GRAS), although Cargill says the products were in development even before the FDA ruling.