Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Features
- Source of α-crystalline emulsifier for quick whipping properties.
- Source of α-tending emulsifier for α-cake gel shelf stability.
- Feasibility of ‘all-in method’ in cake preparation.
- Advantages
- Provides a stable α-gel system.
- Imparts quick whipping properties in the α-cake gel that provides good cake volume, improve cake batter aeration, improves cake batter stability by increasing cake batter viscosity.
- Cake gel ingredients that improve final keeping quality and texture of cakes.
- Ensure least bubble disruption in cake preparation using commercial continuous processing line.
- Outcome & Results
Alpha cake gel produced is stable and ideal for use within vertical mixer as well as industrial production of all types of cake.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Formulation considerations while using MASEMUL® EF 2003
- 29.0 - 32.0% MASEMUL® EF 2003 in total formulation.
- 18.0 - 24.0% solvent (propylene glycol and MASCEROL® Glycerine 99.7%).
Properties
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Cake Gel Aeration Ability
The evaluation were conducted using a basic sponge cake recipe at 5% cake gel.
Alpha-gel produced using MASEMUL® EF 2003 activates immediately during the mixing
stage in ‘all-in-method’.Evaluation of Cake Gel using MASEMUL® EF 2003 in comparison with Commercial Cake Gel
Crumb Structure Comparison
Cake Gel Appearance made by using MASEMUL® EF 2003
