Emulsifier (472e) is a food additive very commonly used in breads. It is used to strengthen the dough by building a strong gluten network. It is an Ivory or yellow powder or granular solid which is derived from glycerol and natural fatty acids which are usually from plant or animal sources. It is also used for various other purposes like to stiffen the flour in order to increase dough fermentation and dough capacity in all bread varieties. It enhances volume in all bread varieties and also improves the inside texture of bread. Emulsifier (472e) also acts as an emulsifier (emulsifiers help to prevent oil and water mixtures from separating into layers) when added to foods and also increases the shelf life of foods.
When buying Emulsifier (472e) opt for aluminized bag packaging alongwith vacuum packing (indicated usually by 'vacuum packed/sealed' on the label.) It should be stored in a cool, dry and well-ventilated place to avoid moisture and caking. Avoid storing it with inflammable goods like alcohol.
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