3,443,965 United States Patent Office Patented May 13, 1969 2 vironment where a relatively stronger bond is effected 3,443,965 between the monoglyceride and the flour protein. EMULSIFIER FOR USE IN MAKING YEAST RAISED BAKED GOODS With the present invention there is sufficient hard mono Hermann Birnbaum, Pittsburgh, Pa., assignor to Star glyceride, i.e., monoglyceride of a low iodine number, to Kist Foods, Inc., McKees Rocks, Pa., a corporation of combine with the amylose fraction of the starch to pro California duce good anti-stalling characteristics; there is monoglycer No Drawing. Filed Apr. 5, 1966, Ser. No. 540,207 ide or mono and diglyceride to combine with the flour Int, C. A21d 2/16 protein, and there is diacetyl tartaric acid ester derived U.S. C. 99-91 5 Claims from mono and diglycerides of unsaturated fatty acids to establish an environment such as to effect bonding of the unsaturates with the flour protein. The resulting dough, instead of being sticky, is dry to the touch and has good ABSTRACT OF THE DISCLOSURE panning qualities. The texture is good, and contrary to There is disclosed an additive for use in baking yeast what would be expected, the walls of the loaf are firmer raised products combining monoglycerides of fat-forming 15 than when only monoglyceride of highly saturated fatty fatty acids having a low iodine value with monoglycerides acid is used as the emulsifier. of fat-forming fatty acids of high iodine value in combina While the use of TEM either alone or with mono tion with diacetyl tartaric acid ester of mono and di glyceride as an emulsifier is presently known to the in glycerides of edible vegetable oils of commerce. dustry, the monoglyceride when used with TEM is the 20 monoglyceride of a fat-forming fatty acid which is highly saturated, and the TEM so used may be likewise derived This invention is for the making of baked goods and a from the re-esterification of the monoglyceride of a sat preparation for use in the commercial production of urated fatty acid. yeast-raised bakery products, and particularly for a prep The TEM used with the present invention may be pro aration known to the baking industry as an emulsifier. 25 duced either from the concentrated type of monoglyceride Emulsifiers as used in baking are intended primarily to derived from molecular distillation in which the mono improve the texture and crumb of bread and to retard glyceride comprises 90% or more, with the remainder staling of the bread and enable it to remain Soft for a being principally diglyceride, or it may be of the less ex greater length of time. A widely used product for this pensive commercial type comprising around 60% mono purpose is a monoglyceride of a fat-forming fatty acid, 30 glyceride with the remainder diglyceride and triglyceride. usually one that is a solid at room temperature, and which This is true also of the monoglyceride of both types used has a low iodine number indicating that it has a low in the formulae. Excluding the TEM, however, the two degree of unsaturation. monoglyceride components of the mix are preferably dis The monoglyceride of a highly or fully-saturated fatty tilled monoglycerides because they have higher melting acid so used is effective only with the amylose fraction of 35 points than the commercial type, and in continuous mix the starch. operations especially, low melting point monoglycerides, Monoglycerides of highly unsaturated fatty acids, such similarly to low melting point shortening, may be responsi as those derived from the vegetable oils of commerce, are ble for inferior results, i.e., lower loaf volume, poorer not used because they have a selective preference for the 40 grain structure, and less softness in the bread. protein of the flour, with which, however, they form only The vegetable oils that are used in the manufacture of a weak attachment. This not only makes the dough sticky, TEM for the present invention are the usual edible vege and therefore difficult to handle in production equipment, table oils of commerce, these being olive oil, peanut oil, but impairs the strength of the dough and results in a cottonseed oil, corn oil and soybean oil. They are here bread with poor texture. 45 listed in order according to ascending iodine values, and With the increasing use of continuous bread making they may be used separately or in various mixtures or where the emulsifier is introduced into the "brew,' the combinations. ... monoglyceride of a highly saturated fatty acid, i.e., one The more fully saturated monoglyceride that provides having a low iodine number, can be used only to a the principal anti-stalling quality to the mixture will prac limited extent, because of the excessive foaming action 50 tically always be a concentrated monoglyceride obtained that results. Moreover, the walls of the resulting loaf may by molecular distillation, and is generally, but not neces be so soft as to be easily broken, mashed, or otherwise Sarily, derived from animal fat or hydrogenation of un damaged when the bread is removed from the pans, Saturated fatty acid. wrapped, or the wrapped loaves stacked. Monoglyceride The following are typical examples of emulsifiers pre of highly unsaturated fatty acids, i.e., those having a 55 pared in accordance with this invention, but it should be high iodine number, have an opposite effect; they tend to noted that the amounts are approximate and the inven reduce foaming. tion may be practiced by the selection of ingredients According to the present invention there is used as an giving a broad spectrum of iodine values in order to emulsifier both types of monoglycerides, or mono and provide monoglycerides of iodine values to combine with diglycerides are combined along with diacetyl tartaric 60 the amylose fraction of the starch and monoglycerides acid ester of monoglyceride, or of mono and diglyceride of relatively high iodine values to combine with the (TEM) derived from a highly unsaturated vegetable oil protein and diacetyl tartaric acid esters of mono and of commerce. diglyceride derived from unsaturated oils. The physical chemistry involved in the use of this com EXAMPLE I bination of ingredients is complicated and need not be 65 fully discussed here, but one important effect results Emulsifying ingredients are combined as follows: from the fact that monoglyceride of unsaturated fatty 30% distilled monoglyceride derived from beef tallow acid is non-ionic, while the protein in flour is low in basic having an iodine value of about 40 amino acids, but high in amides, so that any attachment 30% of distilled monoglyceride derived from soybean of the unsaturated monoglyceride with flour protein is 70 oil having an iodine value of about 100 weak. However, because of the carboxyl group in TEM 40% diacetyl tartaric ester of mono and diglycerides it is anionic, and for this reason will bring about an en derived from soybean oil. 3,443,965 3 4 EXAMPLE I emulsifiers, and the present invention is effective within these restrictions. Emulsifying ingredients are combined as follows: In the making of bread by the batch process, the emul 15% of saturated distilled monoglyceride derived from sifier may be added either in the sponge or in the dough. either fully hydrogenated vegetable oil or meat fat, In the continuous mix process this emulsifier is espe and having an iodine value not substantially exceed cially advantageous. When the emulsifier is added to the ing 5 brew which contains 15% or more of the total flour, 45% of monoglyceride derived from soybean oil having there is a definite improvement in the viscosity of the an iodine value of about 100 brew. It passes more readily and uniformly through the 40% of diacetyl tartaric acid ester of mono and diglycer lines, and the lines remain cleaner, due to the complete ides from a vegetable oil of commerce or combinations O dispersion of the brew ingredients and the superior emul thereof. sifying action. It is therefore preferably added to the EXAMPLE II brew stage, particularly when 15% or more of the flour The following emulsifying ingredients are used: is used in the brew. This is accomplished by heating the emulsifier over a low heat and adding the clear melt 15% of a monoglyceride having an iodine value of about only after the flour has been added. If less than 15% of 60 which is derived from a hydrogenated vegetable the total flour is used in the brew, the emulsifier may shortening with an original iodine value of about 75 be introduced into the brew several minutes before the 40% of soybean oil monoglyceride flour is added. Addition of the flour immediately after 40% of diacetyl tartaric acid esters of monoglycerides 20 the introduction of the unmelted emulsifier will result in obtained from vegetable oil. excessive foaming. However, if the baker chooses, he may melt the EXAMPLE IV shortening and flakes (used where the lard is otherwise A mixture is prepared comprising the following emulsi too soft) and then add the emulsifier after the tempera fying ingredients: 25 ture is lowered. With this procedure the emulsifier is of 30% monoglyceride having an iodine value of about 50 course introduced with the shortening. derived from lard With the emulsifier of the present invention, more 30% monoglyceride having an iodine value of about 85 water may be used than with the usual monoglyceride derived from cottonseed oil emulsifier. The increase may vary between 2 and 1%% 40% diacetyl tartaric acid ester of mono and diglycerides 30 over the amount which may be used with the regular of a commercial vegetable oil. monoglyceride emulsifier. When the dough is panned, and with the increased water, the dough is softer, but In the foregoing examples the percentages are approxi it actually feels drier, indicative of the more effective mate and not precisely critical, but in all of them there emulsifying action, and perhaps is also indicative of some are three types of fat-derived compounds, i.e., mono other physical phenomenon not presently understood. A glyceride of a fatty acid of relatively low iodine value, softer dough gives better "pan flow,” thereby giving the monoglyceride or mono and diglyceride of a fatty acid baked loaf a good shape and better appearance. Also, of relatively high iodine value, and diacetyl tartaric acid with good pan flow, the bread raises more evenly. Sur ester of monoglyceride or mono and diglyceride derived prisingly, this softness of the dough is obtained without from vegetable oil and which has a relatively high iodine 40 sacrifice of the strength of the dough structure. number. In all of them the percentage of diacetyl tartaric Normal fermentation and proofing schedules are foll acid ester derived from vegetable oil is less than the lowed, but it has been observed that the bread using this combined hard and soft monoglycerides, but higher than emulsifier raises higher under the same proofing pro the percentage of the monoglyceride derived from the cedure. The bread after baking maintains its shape in more saturated fatty acid. In all of them the emulsifier depanning and wrapping and has excellent texture and has a broad spectrum of iodine values indicative of the palatability, whereas some conditioners that improve the presence of saturated or nearly saturated and highly loaf actually impair flavor. The bread has noticeably unsaturated monoglycerides. better sidewall strength, better slicing qualities, and The mixture is prepared by combining and mixing the superior shelf life than bread made with monoglyceride ingredients when they are in a melted or semi-melted 50 alone. Even Pullman loaves, which ordinarily sag across condition, and upon cooling to room temperature, it is the top, maintain their square shape when this emulsifier a plastic of the consistency of hydrogenated vegetable oil is used. shortening or lard. One commercial preparation com The same improved qualities are imparted to rolls by prises 35% diacetyl tartaric acid esters of mono and the emulsifier. Because the emulsifier of this invention diglycerides, and 50% concentrated monoglycerides favorably modifies the gluten, it is especially useful in divided about equally between monoglycerides derived rolls and variety breads where gluten strength is a "must.' from highly unsaturated vegetable oils and monoglyceride While it is desirable to prepare the emulsifier by com derived from highly saturated animal fat (Example I). bining the ingredients for easy incorporation into the This is combined with about 15% of triglyceride from other constituents of the bread in proper proportions, animal or vegetable sources to give a good plastic con 60 it is within the contemplation of my invention that they sistency. It is in the ratio of 85 parts of combined mono be separately incorporated where this is feasible. glycerides and TEM with 15 parts of fat, such as lard, I claim: or vegetable shortening or mixtures thereof. Small 1. An emulsifier for use in the making of yeast-raised amounts of commonly used anti-oxidants are usually baked goods comprising essentially about included. 15% to 30% of a monoglyceride derived from a In use in commercial bakeries, it is suggested that saturated fatty acid having an iodine value in the about 1 oz. of emulsifier be used to each 72 oz.S. of range of 0 to a maximum of about 60, shortening. For each 100 lbs. of flour, a recommended 30% to 45% of monoglyceride derived from an un formula may be 3 lbs. 11 ozs. of shortening, and 8 ozs. saturated fatty acid having an iodine value in the of the emulsifier above described. Or another formula 70 range of 60 to at least 100, may provide that with each 100 lbs. of flour there be the total of both of said monoglycerides not exceeding 2 lbs. 13 ozs. of shortening. In this case 6 ozs. of the about 60%, and emulsifier will be used. In all cases, regulations of the the remainder being diacetyl tartaric acid ester of Federal Department of Health, Education and Welfare mono- and diglycerides derived from unsaturated impose restrictions on the total combined percentages of 75 edible vegetable oil of commerce, 3,443,965 5 6 2. An emulsifier as defined in claim 1 in which said of distilled monoglyceride derived from a fat selected ingredients are combined with fat in the ratio 85 parts from the group consisting of animal fat and fully hy of said ingredients to 15 parts of fat. drogenated vegetable oil with an iodine value not sub 3. An emulsifier as defined in claim in which the stantially exceeding 5, 45% of distilled monoglyceride monoglycerides of low iodine value and high iodine derived from soybean oil having an iodine value of values are concentrated products resulting from molec about 100, and 40% of diacetyl tartaric acid of mono ular distillation. and diglycerides derived from vegetable oil of commerce. 4. An emulsifier for use in making yeast-raised baked goods as defined in claim 1 in which the first-named References Cited monoglyceride present in the amount of about 30% is derived from beef tallow having an iodine value of 10 UNITED STATES PATENTS about 40, the second-named monoglyceride present in 2,689,797 9/1954 Joffe ------99-91 the amount of about 30% is derived from soybean oil 3,216,829 11/1965 Hansen ------99-118 having an iodine value of about 100 and the diacetyl LIONEL M. SHAPIRO, Primary Examiner. tartaric acid ester is also derived from soybean oil. 15 5. An emulsifier for use in making yeast-raised baked U.S. C. X.R. goods as defined in claim 1 in which there is about 15% 99-90, 118