Need guidance on how to use powdered emulsifiers such as monoglycerides

[WackGet]

Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler.

 

Having never used powdered emulsifiers before in cooking or baking, I figured I'd find pretty comprehensive instructions for their use on the web - but I can't.

 

I'm not a stranger to food science but nor am I a chemist. I understand that emulsifiers are at least sometimes prepared by pre-mixing them into a (heated?) liquid or fat and then using the resulting solution in the actual recipe, which may explain why a lot of commercial emulsifier mixtures are packages as tubes of gel or paste. I've also checked several industry-level textbooks about emulsifiers and while they are fantastic for in-depth explanations of the chemistry behind each emulsifier, they do not (as you might imagine) provide guidance on how a lowly baker or cook would actually use a powdered form.

 

So does anyone know how to prepare and use a dry powdered form of any of the following in a real recipe?

 

Specifically I am most interested in enhancing baked goods and adding stability to sauces, but would also like to know how to use them for other processes such as sausage-making too.

• E471 Mono- and diglycerides of fatty acids
• E481 Sodium stearoyl lactylate
• E482 Calcium stearoyl lactylate
• E472e DATEM (diacetyl tartaric acid ester of mono- and diglycerides)
   

Thanks.

[retired baker]

_{You would do better talking to a process engineer, they are often licensed chemists.}

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[retired baker]

I was looking at some food industry books on chipsbooks, very expensive, a used one on amazon from $1000.

 

Maybe this one , way cheaper at least.

 

Emulsifiers in Food Technology, 2nd Edition (Viggo Norn, editor)

 

 

Edited January 8, 2020 by Smithy
Adjusted Amazon link to be eG-friendly (log)