Additives – Bread

In a sampling of 70 loaves of bread analyzed in a study conducted by Ital:

• 59 products do not use and 11 products do not use preservatives;
• The preservatives used: calcium propionate and potassium sorbate (40 products), calcium propionate and sorbic acid (17 products), calcium propionate (2 products).

Function of PRESERVATIVES used:

SORBIC ACID (INS 201): Organic chemical compound found in the nature. Used to inhibit the growth of a wide variety of yeasts, mould, and bacteria

CALCIUM PROPIONATE (INS 282): Propionic acid salt. Used to delay the mould development, and anti-Rope action(bread bacterial deterioration caused by Bacillus spp., mainly B. subtilis and B. licheniformis.

POTASSIUM SORBATE (INS 202): Sorbic acid salt, organic compound found in the nature. Used to delay the mould development.

Notes

The dosage of sorbic acid in the dough is 0.1% (wheat base) and e propionic acid and its salts is 0.1% based on the dry product, and there is no usage limit.

In a sampling of 70 loaves of bread analyzed in a study conducted by Ital:

• 35 products do not use emulsifiers.
• Emulsifiers used: calcium lactate stearoyl-2-lactil (23 products), poyisorbate 80 (14), fatty acids mono and diglycerides (14), sodium lactate stearoyl-2-lactil (5), lecithin (5), mono and diglycerides diacetyl tartaric (2).

Function of the EMULSIFIERS used:

MONO AND DIGLYCERIDES (INS 472e): Glycerol by-product stratified with edible fatty acids and mono and diacetyltartaric acid. Its use increase the emulsions stability; they are dough conditioners for baked products, generating a more symmetric appearance to the bread.

SODIUM LACTATE STEAROYL-2-LACTIL (INS 481i): Lactate ester sintered from fatty acid of food quality and lactic acid. Used to increase the emulsions stability; to react with the proteins and reinforce the dough (increase of viscosity); to improve the gas retention and contribute to a grater volume to the bread; it is an bread anti-hardening agent.

CALCIUM LACTATE STEAROYL-2-LACTIL (INS 482): Lactate ester sintered from fatty acid of food quality and lactic acid. It is used to increase the emulsions stability; as a dough conditioners for baked products, generating a more symmetric appearance to the bread.

LECITHIN (INS 322): Obtained from the egg yolk and from many sources of plant-based oils. Its use increase the emulsions stability; increases the dough extensibility, the elasticity and impermeability; it leaves the bred crust softer and with a more uniform texture

POLYSORBATE 80 (INS 433): Chemically, it is the ethoxylate sorbitan monooleate. It is used to increase the emulsions stability; to react with the proteins and reinforce the dough (increase of viscosity); to improve the gas retention and contributes to a grater volume to the bread; it is an bread anti-hardening agent.

Notes

Emulsifiers INS 472e, 481i, 482 and 433 are used at the maximum concentration of 0.5%, based on the dry product; INS 433 is used in the maximum concentration of 0.3%, based on the dry product.

In a sampling of 70 loaves of bread analyzed in a study conducted by Ital:

• 65 products do not use thickeners or stabilizers.
• Thickeners/stabilizers used: guar gum (2 products), hydroxypropylmethylcellulose (1 product), xantham gum (1 product) and sodium carboxymethylcellulose (1 product).

Function of the THICKENERS/STABILIZERS used:

SODIUM CARBOXYMETHYLCELLULOSE (INS 466):Sodium salt derivate from carboxymethylcellulose. Used as thickening agent that increases the dough viscosity; also used in gluten-free flours to recover the dough softness and elasticity, it contributes to increase the dough volume and to delay its hardening.

XANTHAM GUM (INS 415): It is a polysaccharide formed by polymers containing D-glucose, glucuronic acid and D-mannose. Used as thickening agent that increases the dough viscosity. It also increases the bread dough stability during the freezing and defrosting cycles.

GUAR GUM (INS 412): It is a polysaccharide (galactomannan) formed by polymers of D-galactose and D-mannose. Used as emulsifier and thickener agent that increases the emulsions stability.

HYDROXYPROPYLMETHYLCELLULOSE (INS 464): Polysaccharide produced by the reaction of cellulose with methyl chloride and propylene oxide. Used in association with xantham starch in gluten-free flours, to recover the dough softness and elasticity.

In a sampling of 70 loaves of bread analyzed in a study conducted by Ital:

• 37 products do not use dough enhancer
• Ascorbic acid (26 products) is the most used dough enhancer;
• Other dough enhancers: monocalcium phosphate (14 products), ammonium chloride (9), citric acid (2) and tricalcium phosphate (1).

Functions of the DOUGH ENHANCERS used:

ASCORBIC ACID ((INS 300): Vitamin C. Used to enhance the formation of gluten network, strengthening the dough and increasing its volume; to reduce the extensibility and to increase the dough elasticity, providing a better volume, thinner and uniform texture to the bread.

CITRIC ACID (INS 330): Weak light salt. Used to acidify or regulate the dough acidity.

AMMONIUM CHLORIDE (INS 510): Inorganic chemical compound, salt soluble in water. Used to acidify or regulate the dough acidity.

MONOCALCIUM PHOSPHATE (INS 341i) AND TRICALCIUM PHOSPHATE (INS 341iii): Inorganic compound present in all foods. Used to enhance the dough properties; together with the chemical yeast it foster the gas production.

Notes

In the dough, the concentration of ascorbic acid is 0.04%; citric acid in a quantity enough to obtain the desired technological function; ammonium chloride at the concentration of 0,14%.

In a sampling of 70 loaves of bread analyzed in a study conducted by Ital:

• 66 products do not use acidulants.
• 4 products use LACTIC ACID as acidulant.

Function of the ACIDULANTS used:

LACTIC ACID ((INS 270): Organic acid naturally present in fermented products. Its use acidifies or regulates the dough acidity; improves the final product quality; balances the flour enzymatic activity; improves the flour; prevents bacteria from developing.

Notes

In the dough, the lactic acid can be used in a quantity enough to obtain the desired technological function.

In a sampling of 70 loaves of bread analyzed in a study conducted by Ital:

• 60 products do not use flavorings.
• 10 products use FLAVORINGS.

Function of FLAVORINGS used:

FLAVORINGS: Natural, identical to natural, and artificial aromas. Used to provide or intensify flavor.