EmuLux® – Unique Clean Label Emulsifier Alternative For The Bakery Industry

Clean label Emulsifier Alternative

The EmuLux® range was developed as a clean label alternative to DATEM and SSL emulsifiers.

Supports clean label ingredient declaration, so no ‘E’ numbers
Free-flowing powders with a wide range of melting points to suit different applications
There are a number of different EmuLux formulations, based on 100% RSPO palm, rapeseed or sunflower fats
Used in dough conditioner formulations or as a replacement to SSL / DATEM and flaked hard fat in production
100% vegetable fat so can be labelled as vegan

Visit the Emulux site for more information

Bread made using Arthur Branwells EmuLux clean label emulsifier

Emulux Applications

Bread using Arthur Branwells EmuLux clean label emulsifiers

The Benefits of using Emulux®

EmuLux® 602-44 has been developed to interact with wheat flour proteins and starch as a natural alternative to DATEM and SSL emulsifiers.

It’s properties and functionalities include:

Rapid dispersion through the dough during
mixing

Resulting in less sticky, drier feeling dough and more relaxed dough feel that improves the
moulded dough appearance

Improved Dough Handling

Produces a dough with a ‘drier’ feel at the dividing and moulding stage

Great Proof Stability

Provides superior dough stability / tolerance during the prooving stage (virtual elimination of blistering)

Strengthening of the dough to provide additional tolerance against mechanical shock

Enhanced Baked Volume

Increases baked volume by up to 3.9% through the retention of more carbon dioxide

Clean Label

Removes DATEM / E472 & SSL / E481 from the ingredient declaration

Finer Crumb Structure

EmuLux® delivers a noticeably finer, more even crumb texture with thinner cell walls

Fat Reduction

Finer fat crystals mean less fat can be used

Shelf-life Improvement

Provides a degree of anti-staling (crumb softening) activity