About Thermo-Oxidised Soya Oil
Thermo-Oxidised Soya Oil is a commonly used emulsifier in the baking industry. It plays a crucial role in enhancing the texture and overall quality of baked goods. This particular type of oil is produced through a process known as thermo-oxidation, which involves subjecting the soybean oil to high temperatures.
In terms of nutrition, Thermo-Oxidised Soya Oil does not contribute significantly to the overall nutritional value of baked foods. However, it does provide certain functional benefits. As an emulsifier, it helps to stabilize and homogenize the mixture of ingredients in baking recipes. This results in a more uniform and consistent texture, as well as improved shelf life for the finished products.
Additionally, Thermo-Oxidised Soya Oil helps to improve the overall structure and crumb of baked goods. It can enhance the volume and softness of bread and cakes, making them more visually appealing and enjoyable to eat. This emulsifier also aids in the dispersion of fat throughout the dough, leading to a more even distribution of flavors and a smoother mouthfeel.
It is important to note that Thermo-Oxidised Soya Oil should be used in moderation, as excessive consumption of emulsifiers may have potential health implications. However, when used in appropriate amounts, this ingredient can be a valuable tool in the baking industry, contributing to the production of high-quality and delicious baked goods.