Researches regarding the uses of some emulsifying agents in bakery industry

Abstract

The emulsifying agents using in the bakery industry have as effect the quality’s amelioration through the freshness’ maintaining and increment of the nutritive value for the bakery products in the same time. The main emulsifying agents were: monostearine, emulsifiers obtained from ethoxile stearic acid, sunflower oil transesterificated with glycerin and ethoxile.