What are examples of emulsifiers in bread?

October 13, 2025 •

4 min read

Emulsifiers are widely used in commercial baking to improve the quality and shelf life of bread. These food additives play a crucial role by enabling the smooth mixing of ingredients that normally repel each other, such as oil and water. Knowing what are examples of emulsifiers in bread can help both professional bakers and home cooks understand the science behind achieving a perfect loaf.

Quick Summary

This article details various emulsifiers used in bread production, explaining their function in improving dough properties like strength, volume, and texture. It covers both natural options like lecithin and commercial additives such as DATEM and mono- and diglycerides. The guide provides insights into how these ingredients enhance crumb structure and extend a loaf's freshness by preventing staling.

Key Points

Dough Strength: Commercial emulsifiers like DATEM and SSL significantly improve dough strength and elasticity, resulting in higher loaf volume and a more uniform crumb.
Extended Shelf Life: Emulsifiers, particularly mono- and diglycerides, slow down the staling process by interacting with starch, keeping bread fresher for longer.
Improved Texture: By stabilizing the oil-water emulsion, emulsifiers help create a softer, finer, and more consistent crumb texture in baked goods.
Natural Options: Natural emulsifiers such as lecithin from egg yolks or soybeans can be used as alternatives to synthetic additives in baking.
Processing Aid: Emulsifiers improve the handling and machinability of dough during the industrial baking process, which is critical for mass production.
Enhanced Aeration: During fermentation, emulsifiers help stabilize the gas cells within the dough, leading to a better rise and improved structure.

The Science Behind Emulsifiers in Bread

At its core, an emulsifier is a molecule with both a water-loving (hydrophilic) and a fat-loving (hydrophobic) end, allowing it to act as a bridge between oil and water within a dough mixture. This bridging action is vital in baking, where ingredients like fats, water, and flour must be combined into a cohesive and stable dough. Without emulsifiers, the fats and water would separate, leading to a dough that is difficult to work with and a final product that is dry, crumbly, and prone to staling.

In bread-making, emulsifiers serve two main purposes: they act as dough strengtheners and as crumb softeners. Dough strengtheners enhance the dough's ability to retain gas during fermentation, leading to a higher volume and a more uniform, finer crumb structure. Crumb softeners interact with the starch in the bread, delaying the retrogradation process, which is the main cause of staling, thus extending the bread's shelf life. The type of emulsifier and its concentration are carefully selected to achieve the desired textural properties and shelf stability in the final bread product.

Common Examples of Emulsifiers in Bread

Commercial and Synthetic Emulsifiers

Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM): Widely used as a dough strengthening emulsifier, DATEM interacts with the gluten network to improve dough elasticity and gas retention. This results in bread with a significantly higher volume and a soft, uniform crumb structure.
Sodium Stearoyl Lactylate (SSL): Another powerful dough strengthener, SSL also binds with starch to prevent staling. It improves the machinability of the dough, making it a favorite for large-scale commercial bakeries where dough undergoes intense mechanical handling.
Mono- and Diglycerides (E471): These are primarily used as crumb softeners. They work by complexing with starch, which slows down the process of retrogradation and keeps the bread feeling fresh for longer.
Polysorbate 60: This synthetic emulsifier is used in lower fat breads to stabilize the dough and improve volume. It is known for its ability to create a very fine and soft crumb.

Natural and Alternative Emulsifiers

Lecithin: A natural emulsifier found in sources like egg yolks and soybeans, lecithin is a phospholipid that can improve dough stability and increase bread volume. It also has anti-staling properties. Soy lecithin is a common choice for its availability and effectiveness.
Egg Yolk: Rich in natural lecithin, egg yolk is a traditional emulsifier used in homemade and artisanal breads. It contributes to a richer flavor and color, in addition to its emulsifying functions.
Honey and Molasses: These natural sweeteners contain small amounts of compounds that can act as mild emulsifiers and dough conditioners. They help retain moisture, contributing to a softer crumb and extended freshness.

Comparison of Common Bread Emulsifiers


Emulsifier Type	Primary Function	Typical Use Case	Source	Impact on Final Product
DATEM	Dough Strengthener	Commercial white bread, rolls	Synthetic	High volume, uniform crumb structure
SSL	Dough Strengthener & Anti-staling	Sandwich bread, buns	Synthetic	Improved machinability, extended shelf life
Mono- & Diglycerides	Crumb Softener & Anti-staling	Most packaged breads	Animal or vegetable fat	Softer crumb, longer freshness
Lecithin	Dough Conditioner	Enriched doughs, gluten-free	Soybeans, egg yolk	Enhanced stability, anti-staling

The Role of Emulsifiers in the Baking Process

Emulsifiers have an impact throughout the entire bread-making process. During mixing, they help disperse fats evenly, leading to a more consistent dough. During fermentation and proofing, dough strengtheners like DATEM help stabilize gas cells, which prevents them from collapsing and ensures the dough rises properly. In the oven, they assist in heat transfer and prevent the collapse of the dough structure. Finally, during cooling and storage, crumb softeners keep the starches from crystallizing, maintaining the bread's soft texture. This multi-stage functionality is why emulsifiers are so critical for achieving the consistent, high-quality results expected in modern commercial baking.

Conclusion

In conclusion, emulsifiers are essential ingredients in commercial bread production, serving to improve dough properties, enhance crumb texture, and significantly extend shelf life. Examples like DATEM and SSL are powerful dough strengtheners that create high-volume loaves with fine, even crumbs, while mono- and diglycerides are primarily used for their anti-staling effects. For those seeking more natural alternatives, lecithin from sources like soy or egg yolk offers similar benefits. Ultimately, understanding what are examples of emulsifiers in bread reveals the deliberate science behind crafting the consistent, fresh, and appealing bread products found on supermarket shelves today.

Note: While commercial emulsifiers are safe for consumption when used within legal limits, they represent a key difference between mass-produced and artisanal loaves. Artisanal bread often relies on longer fermentation and specific flour qualities to achieve its desired characteristics without the aid of these additives.

Frequently Asked Questions

The main function of an emulsifier in bread is to stabilize the mixture of fats and water in the dough. This leads to a higher loaf volume, a softer crumb texture, and a longer shelf life by preventing staling.

Yes, emulsifiers used in food products, including bread, undergo rigorous safety assessments and are approved by regulatory bodies like the FDA and EFSA. They are considered safe for human consumption within established limits.

Yes, bread can be made without emulsifiers, but the resulting loaf may have a drier texture, lower volume, and a much shorter shelf life, as it will stale more quickly. Many traditional and artisanal breads are made without added emulsifiers.

Natural emulsifiers for bread include lecithin, commonly found in egg yolks and soybeans. Other natural ingredients like honey can also have mild emulsifying properties that aid in moisture retention.

Both DATEM and SSL are powerful dough strengtheners used in commercial baking. DATEM is known for improving dough elasticity and gas retention for higher volume, while SSL is particularly effective at improving dough machinability and preventing staling.

Emulsifiers prevent bread from staling by interacting with the starch molecules in the bread. They form complexes that prevent the starch from re-crystallizing, a process called retrogradation, which is the primary cause of staling.

Lecithin is a common emulsifier because it is naturally derived from sources like soy and egg yolk. It effectively improves dough stability, enhances bread volume, and has anti-staling benefits, making it a versatile ingredient.