Page 48 - O Bunge Oils Resource Guide

Understanding the ingredient Statement
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FLAVORiNG AGENTS (CONTiNUED)
NATURAL FLAVORS wONF: (With Other Natural Flavors): derived from the specific product for which the flavor is named, but also contains other natural flavors to enhance the primary flavor . They can be used at lower levels and are less expensive .
ARTiFiCiAL FLAVORS: derived from synthetic sources that approximate the stated product flavor profile . They are the least expensive and can be used at the lowest levels .
ANTi-STiCkiNG AGENTS
Anti-sticking agents assist the natural releasing properties of oils . They are used in pan and grill applications, bun toaster oils and spray oils .
LECiThiN: a substance derived from crude soybean oil that prevents pan fried or grilled food from adhering to the cooking surface . Lecithins tend to foam .
SiLiCONE: (See Anti Foaming Agents) is used as an aid to lecithin in the prevention of foaming and sticking .
EmULSiFiERS
Emulsifiers are used in shortening to promote the homogeneous mixing of the fat and water phases in batter or icing or to enhance the aeration properties of shortening .
mONO & Di-GLYCERiDES
Used in emulsified shortenings to bind oil and water phases together to form smooth mixtures . (Used in cake shortening, icing shortening, roll-in shortening and bread shortening .)
pGmE: (Propylene Glycol Monoesters) . Used in cake shortenings to produce higher volume and a tighter grain that gives a whiter appearance to the cake .
pOLYSORBATES: (Polysorbate 60) Aid in the incorporation of large amounts of air into batter and icings . Also allows for use of greater quantities of water . (It will absorb its weight in water .)
LECiThiN: (See Anti-Sticking Agents) increases the fluidity of batter and prevents dipping in the center of cakes made with highly aerated batter .
pOLYGLYCEROL ESTERS: Same function as Polysorbates but used in larger amounts .