E number reduction

E-number reduction

So in the world of declaration we do need to ask ourselves is it the ingredient we don’t want to be in there, is it due to way it is produced (chemically/ not sustainable) or are we in principle OK, but not with the accompanying E-number? If the latter is the case there might be options coming from fermentation and distillation activities: propionic acid is for example a product coming from fermentation, so in theory a fermented flour (which is still declared as flour) can be richer in propionic acid, allowing you to reduce Calciumpropionate (with E282), without compromising on the result.

In flour, a lot is possible:

•           Micromilling
•           Windsifting
•           Pregelatisation

With this protein fractions can be classified and selected and applied in specialty flours or starches are selected on molecular weight by which we can influence product stability and pore structures. By pregelatinizing we can influence the binding properties if we select on the type of flour we use for this mechanical treatment. With this we can create instant binding and sometimes a weak gel (good for stabilising inclusions) or improve expansion and stability during baking. By looking at these functionalities a lesser need for hydrocolloids and potentially as well leavening might be feasible.

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