Getting to Know the Four Emulsifiers
In the baking industry, DATEM, SSL, CSL, and GMS are four of the most common emulsifiers. Although they all belong to the category of surfactants, their functional emphases differ greatly.
| Emulsifier | Full Name | Main Advantage | Typical Effect |
|---|---|---|---|
| DATEM | Diacetyl Tartaric Acid Esters of Mono- and Diglycerides | Dough strengthening, mixing tolerance, volume increase | Taller bread, larger volume, finer crumb |
| SSL | Sodium Stearoyl Lactylate | Softening, anti-staling, strong starch binding | Remains soft for days, fine texture |
| CSL | Calcium Stearoyl Lactylate | Similar to SSL, calcium salt | Softening and anti-staling, often blended with SSL |
| GMS | Glycerol Monostearate | Anti-staling, lubrication, low cost | Delays firming, improves demolding and slicing |
Quick memory aid:
- DATEM = Dough strengthening, volume boosting
- SSL / CSL = Softening, anti-staling
- GMS = Anti-staling, lubrication, cost reduction
How to Choose for Different Bread Products
2.1 Toast (Especially Long-Shelf-Life and Sliced Toast)
Core needs: Softness, anti-staling, clean slicing, staying soft for days.
Recommended approach:
- SSL or CSL as the primary emulsifier: They bind with starch to delay staling, which is key to toast softness.
- Combine with GMS: Further anti-staling, while improving slicing and demolding.
- DATEM can be used in small amounts: If the dough has poor mixing tolerance or insufficient volume, a small amount can help.
- Common blends: SSL + GMS or CSL + GMS.
For frozen dough toast: DATEM becomes more valuable because it strengthens the gluten network and resists freeze damage.
2.2 Burger Buns
Core needs: Tall, not collapsing, shiny surface, holding up after filling, yet still soft.
Recommended approach:
- DATEM as the primary emulsifier: Burger buns need height, volume, and strong gluten, which DATEM delivers best.
- Combine with SSL or CSL: Adds softness and prevents firming over time.
- GMS optional: Can be added if cost-sensitive or if anti-staling is needed.
- Common blends: DATEM + SSL or DATEM + CSL.
For frozen storage or frozen dough burger buns: DATEM is even more worth keeping, or increasing.
2.3 Sweet Bread and Soft European Bread
Core needs: Soft, sweet, fine texture, usually with higher sugar and fat content.
Recommended approach:
- SSL / CSL + GMS as the primary system: Softening and anti-staling.
- DATEM can be reduced or omitted: High-sugar, high-fat dough is already soft; too much DATEM may make the texture tough.
- If the dough is sticky and hard to mix: A small amount of DATEM can improve handling.
2.4 Baguettes and Hard European Bread
Core needs: Crispy crust, open crumb, wheat aroma; no need for softness or anti-staling.
Recommended approach:
- Generally none or very little of these four emulsifiers.
- If process requires: A small amount of DATEM may improve volume, but traditional baguettes tend to avoid it.
- SSL, CSL, and GMS soften the crust and crumb: The opposite of what hard European bread needs.
2.5 Frozen Dough (Various Breads)
Core needs: Freeze tolerance, gluten protection, fermentation stability.
Recommended approach:
- DATEM is the first choice: Protects the gluten network and reduces freeze damage.
- Can be combined with SSL or CSL: Balances softness and anti-staling.
- GMS can assist: Improves frozen dough stability and demolding.
Quick Reference Table
| Product | First Choice | Secondary or Blend | Use Little or None |
|---|---|---|---|
| Long-shelf-life toast | SSL / CSL | GMS, small DATEM | DATEM alone |
| Burger buns | DATEM | SSL / CSL, GMS | GMS alone |
| Sweet bread & soft European | SSL / CSL | GMS | High DATEM |
| Baguette & hard European | Generally none | Small DATEM | SSL, CSL, GMS |
| Frozen dough | DATEM | SSL / CSL, GMS | GMS alone |
Several Principles in Practical Formulation
- Blends usually outperform single emulsifiers. DATEM handles strengthening and volume, SSL/CSL handle softness and anti-staling, and GMS handles anti-staling and lubrication. Their functions are complementary.
- Control the total dosage. Too much emulsifier causes stickiness, a heavy mouthfeel, and even reduced volume. A typical total blend is about 0.3%–1% of flour weight, depending on the product and regulations.
- Check regulations. Different countries and regions have different permitted emulsifier types and usage levels in bread. Food production must follow local standards.
- Consider label requirements. If pursuing a clean label, you may lean toward reducing or eliminating them; if pursuing long shelf life and stability, blends are more effective.
- Define the goal first, then choose the emulsifier. Ask: "Do I want softer, taller, more freeze-tolerant, or cheaper?" The answer becomes clear.
Conclusion
For toast, prioritize softness and anti-staling with SSL/CSL + GMS. For burger buns, prioritize height and volume with DATEM + SSL/CSL. For frozen dough, DATEM is the first choice. For sweet bread and soft European bread, use SSL/CSL + GMS. For hard European bread, generally use none. In practice, blending, dosage control, and regulatory compliance are the keys.
One-sentence summary:
Choose an emulsifier by first asking what the product needs: softer, taller, more freeze-tolerant, or cheaper. The answer lies among these four.
