Company: Cargill, Minneapolis
Website: www.cargill.com
Ingredient Snapshot: Cargill Texturing Solutions, a Cargill business, is offering bread manufacturers a replacement for monoglycerides and DATEM, emulsifiers that are sometimes made from partially hydrogenated oil (PHO) and widely used in bakeries as dough strengtheners, volume increasers and crumb softeners. After extensive testing, the company says its unmodified soy lecithin products demonstrated that they can replicate these characteristics in a cost-effective manner and give customers a ready-to-go workaround, as well as a label-friendly solution.
