Use of Enzyme Interesterified (EIE) Shortenings in Bakery Applications
New white paper from Bunge Loders Croklaan looks at "Enhancing Bakery's Appeal"
A Modern Spin on an Age-Old Practice
For centuries, enzymes have been used extensively in food production to enhance a range of sensory and functional benefits, from imparting creaminess to yogurt and aiding in beer fermentation to improving the flavor and color of bread. Today, enzymes are still an important tool for the food industry and offer a broad range of benefits. Naturally derived enzymes called lipases, for instance, can benefit bakery shortenings by introducing sought-after sensory and functionality characteristics.
The first generation of shortenings to utilize enzymes delivered great benefits using soybean oil as a base. This included a smooth texture, creamy mouthfeel, elimination of posthardening, and workability across a wide range of temperatures. The current generation leverages the rising supply of high-oleic soybean oil to help amplify many of the same benefits, while also providing greater stability. These premium shortenings made from soybean and high-oleic soybean oils are called enzyme interesterified (EIE) shortenings, and they provide a great look, feel, and functionality across many bakery applications.