Gluten is a protein and occurs naturally in the grains of various cereals, such as wheat, rye, barley and spelt.

In the last few years, a gluten-free or gluten-reduced diet has become a major trend worldwide, as excessive intake of gluten is said to be responsible for various reactions in the body. This includes, for example, allergies, gastrointestinal problems, blemished skin and much more. Although only a very small part of the population suffers from a real gluten intolerance, the so-called celiac disease, many other people avoid gluten-containing foods because of their own conviction.

As a result, the range of gluten-free products available in supermarkets and drugstores is growing. Many food manufacturers are already producing products without gluten or are expanding their range with these products. But gluten has many important functions in the production of cakes, baked goods and bread. So it binds water and keeps the dough together. This gives the baked goods the desired elasticity and ensures a longer freshness and shelf life.

Therefore the use of gluten-free flours is a challenge for manufacturers, because a substitute must be found for the missing function of gluten. Especially the requirements of consistency, freshness and shelf life in particular are essential factors in the subsequent successful for producers of gluten-free baked goods.

This is where our Edifett® SCP baking emulsifiers can provide you with the desired added value.

With their powerful composition of emulsifiers and stabilizers, our baking emulsifiers ensure fluffy, soft structures and stable gas retention in the dough. Our products thus enable tender, fine cake doughs for sponge and pound cakes, muffins and soft cakes.

The properties have been tested and verified in doughs made from corn, buckwheat, soy, chickpea and rice flours.

Our baking emulsifiers are Kosher, Halal and RSPO SG certified, have a long shelf life and are of course gluten-free 😉