| Abstract: | Labelling of Mono- and Diglycerides from Baking Aids in the Ingredient List of Pastries Ready for Consumption Baking aids are dressings from food and food additives, which are used in the pastry production. “Baking aids” is a sufficient designation within the meaning of the food labelling order from the 22nd December 1981. With respect to the amounts of baking aids, which are usually applied the designation “emulsifier” has to be used for indication of mono- and diglycerides of edible fatty acids if the mono- and diglycerides have still a technological effect in the final product, ready for consumption. The application purpose is the key point for the judgement of technological effect with respect to food legislation. According to the application purpose pastries can be divided into three groups: 1. Pastries from creaming masses: no indication to the emulsifier in connection with the applied baking aid; 2. Low fat pastries: Emulsifier, added by baking aids, has to be indicated as e.g. “baking aid (emulsifier)”; 3. Fat containing pastries: No indication to the emulsifier in connection with the added baking aid. |
