Emulsifier | Role in Baking | Common Uses |
Lecithin | Enhances moisture retention and prevents staling | Bread, cakes, cookies |
Mono- and Diglycerides | Improves texture, enhances softness | Packaged baked goods, muffins |
Sodium Stearoyl Lactylate (SSL) | Improves dough stability and moisture retention | Bread, cakes, muffins |
Polysorbates (Polysorbate 60, 80) | Enhances fat distribution and prevents moisture loss | Cakes, biscuits, muffins |