Nutrisoft® 55 is a high-performance monoglyceride developed by BASF to enhance the quality and shelf life of baked goods. This powdered, partly unsaturated distilled monoglyceride improves the structure, texture, and crumb softness of bread and other yeast-raised products, ensuring they remain fresh and appealing over extended periods. Key Features and Functionality: - Enhanced Crumb Softness: Nutrisoft® 55 imparts a soft and elastic crumb structure to baked goods, contributing to a pleasant mouthfeel. - Anti-Staling Properties: It effectively slows down the staling process, maintaining the freshness and quality of bread throughout its shelf life. - Versatile Application: Suitable for low-temperature applications, Nutrisoft® 55 can be used in various products, including water-in-oil emulsions, artisan ice cream, noodles, pasta, sauces, fat fillings, glazes, and cake powder mixes. - Synergistic Performance: When used as part of an improver system, it works synergistically with other emulsifiers, enzymes, and oxidizing agents to optimize baking results. Primary Value and User Benefits: Nutrisoft® 55 addresses the common challenge of maintaining the freshness and quality of baked goods over time. By enhancing crumb softness and providing strong anti-staling effects, it ensures that products like bread and rolls retain their desirable texture and appearance, even during prolonged storage. This leads to increased consumer satisfaction and reduces product waste due to spoilage. Additionally, its versatility across various applications allows manufacturers to streamline their ingredient inventory while achieving consistent, high-quality results.