Cargill Alternatives for Monoglycerides, DATEM in Bread
Liquid and de-oiled soy lecithin are functional, cost-effective and ready to go for bakery customers looking to reformulate products after FDA ruling
Following the FDA's 2015 ruling on partially hydrogenated oils (PHO), Cargill Texturizing Solutions is offering bread manufacturers a successful replacement for monoglycerides and DATEM, which are sometimes made from PHO.
With consumer and customer pressures growing around "label-friendly ingredients," Cargill has worked to find replacements that consumers will embrace. Liquid and de-oiled soy lecithin came out on top.
Cargill developed its solution even before the FDA's move to revoke GRAS status for PHO mid-2015, which also had repercussions for monoglycerides and DATEM, emulsifiers widely used in bakeries as dough strengtheners, volume increasers and crumb softeners. Cargill's unmodified soy lecithin products replicate those characteristics in a cost-effective manner and give customers a ready-to-go workaround.