Mono and diglycerides of fatty acids - E471 - Pancakes and Baked goods.

Enhance Your Baking Art with the Perfection of Texture!

With Mono and diglycerides of fatty acids (E471) you can make creamy ice creams and sorbets because of their emulsifying power. E471 are responsible for blending and softening foods.

SaporePuro's Mono and Diglycerides of Fatty Acids (E471) are the secret ingredient to elevate your baking to new levels of perfection. Created with the utmost attention to quality and texture, these emulsifiers are designed to improve the texture, structure, and durability of your desserts, ensuring consistent, delicious results every time you turn on the oven.

What they are for: These emulsifiers are essential for improving the stability of doughs and creams, preventing the separation of ingredients and maintaining a homogeneous texture. Particularly in ice cream, pastry and baking, their use is crucial to achieve creamier, fluffier and longer-lasting final products.

Uses in Ice Cream: In ice cream, Mono and Diglycerides of Fatty Acids work their magic to prevent ice crystals from forming, ensuring a creamy, velvety texture. By adding just a small amount, you can turn ordinary ice cream into an extraordinary taste experience, retaining its smoothness even after freezing.

Uses in Confectionery: In confectionery, these emulsifiers are the secret to obtaining cakes with soft interiors and crisp crusts. They improve the tightness of the dough, making it easier to work with and minimizing the formation of cracks or fissures during baking. Whether for cakes, cookies or baked desserts, Mono and Diglycerides of Fatty Acids ensure uniform texture and perfect structure.

Uses in Bakery: In baking, these emulsifiers play a key role in improving the softness and freshness of bread. They help create a stronger gluten network, allowing bread to rise evenly and maintain its softness longer. Even with minimal dosages, it is possible to obtain bread with a soft interior and a golden, crisp crust.

Dosage and Mode of Use: 

Here are the approximate dosages of mono and diglycerides of fatty acids (E471) for various uses. These dosages may vary according to the specific requirements of the recipe, processing conditions, and characteristics of the final product:

1. Ice cream

Dosage: 0.1% to 0.6% on the total weight of the mixture.

Function: They stabilize the emulsion, improve creaminess and reduce the formation of ice crystals.

2. Bread

Dosage: 0.2% to 0.8% on flour weight.

Function: They increase volume, improve softness and extend product shelf-life.

3. Panettoni

Dosage: 1% to 2% on flour weight.

Function: They help to achieve a honeycombed and fluffy structure, reduce staling and improve dough stability

4. Pastries (e.g., cookies, croissants, cakes)

Dosage: 0.2% to 0.5% on flour weight.

Function: They promote fat dispersion, improve texture and crispness in cookies, and promote emulsification in whipped doughs.

5. Other uses (e.g., creams, sauces, milk drinks)

Creams: 0.2% to 0.4% to stabilize and improve consistency.

Sauces: 0.1% to 0.3% to emulsify and prevent separation.

Beverages: 0.05% to 0.2% to stabilize emulsion and prevent sedimentation.

Note: It is important to consider any local regulations for maximum allowable dosages. For specific applications, preliminary testing may be useful.

With SaporePuro's Mono and Diglycerides of Fatty Acids, take your baking to the next level by getting creamy, fluffy desserts that taste great in every bite. Don't let your passion for baking be limited by texture or consistency. Experiment with confidence and turn each creation into a culinary masterpiece.

Fields of use: ice cream, bakery and confectionery.

Mono and diglycerides of fatty acids (E471), are additives chemically produced from glycerin and natural fatty acids.

They present mainly an emulsifying and stabilizing function, but also an antioxidant and gelling function. Some examples in which to find E471 are ice cream, baked goods, bread, chewing gum, margarines, and chocolate.

In panettones:

1. • Function: This emulsifier is commonly used to improve the texture and stability of panettone. Emulsifiers such as E471 help retain moisture and keep the texture fluffy, preventing chilling.
   • Dosage: E471 is usually added in the amount of 1-2% to the total weight of the flour.
   • Incorporation: E471 can be added during the mixing stage, preferably along with the other fats (e.g., butter or margarine), to ensure even distribution. For maximum effect, it is advisable to use E471 in powder form or, if available, in gel form, which mixes better with the other ingredients and helps create a homogeneous texture. (Gel can be made with 200gr of Mono + 600gr of Boiling Water and will then be used 7 to 10 percent of the total weight of the flour)

Shipping charges vary depending on the shipping destination and the number of items purchased.

With a minimum spend of €25, shipping costs are free with express service throughout Italy with 24/48h delivery or within 4 days.

Same-day shipments are made for orders received by noon through the courier company Poste Italiane, DHL, TNT or UPS; orders placed after noon will be processed the next business day.

Free pickup at our location also available.

Orders usually ship same-day for orders completed by 12:00 noon with expected delivery within 4 days domestically with standard service or within the timeframe indicated at checkout with paid options. Standard timelines in 5 days in Europe.

Actual shipping time and delivery date may vary depending on the local postal service in your area.

Read more in the disclosure: PAYMENTS AND SHIPMENTS

PAC:
POD:
HUMIDITY:
GEL STRENGHT:
VISCOSITY:

Click to download the data sheet: