After working on the three emulsifiers for a year and a half, Corbion was at the IFT show in Las Vegas last week showcasing SweetPro emulsifiers developed specifically for sweet goods.
Based on the solvents propylene glycol mono ethers (PGMEs), SweetPro increases the aeration in batters and cakes that need small, stable bubbles.
As well as a straight PGME-based emulsifier, the range includes a votated blend of PGME and non-PHO, soy lecithin for a shelf stable blend, and a powdered version.
Although SweetPro was developed to supply manufacturers with emulsifiers that are free from partially hydrogenated oils and harmful trans fats, Corbion is banking on customer demand for functionality and cost rather than clean label concerns.
“These aren’t designed for the clean label approach as much because PGME means propylene glycol mono ether which is a bit of a mouthful, but they are very functional for the mainstream, quality cakes that are out there.”
According to Sargant, the range allows bakers to make cost savings further down the production line. “The advantages they bring and their ability to optimise is very attractive because now [manufacturers] get control, they can work with commodities instead of higher value shortening systems.”
"With the conversion away from partially hydrogenated oils (PHO), it’s really an opportunity to re-engineer cakes themselves – the blends and the overall cake formulation,” said Kathy Sargent, market director at Corbion.
“By doing that you can convert to separating your fat system – whether it be a solid shortening – or going to an all oil shortening where now we can use more commodity materials that are easy [to formulate] and economic.”
Amsterdam-headquartered Corbion supplies lactic acid and its derivatives, enzymes, emulsifiers, minerals and vitamins globally.