Aromatic Emulsifiers – Jilk, Colco, Coba
Product description
Cake Gels are mainly used to produce cakes with a high volume and improved freshness, while ensuring a highly stable product, a reliable production, and a consistent baking quality.
The Aromatic Cake Gels are specific monoglyceride-based emulsifiers (E471) in alpha-form, which means that they build a sandwich structure of alternating surfactant and aqueous layers, a so-called alpha gel phase. This alpha form is highly functional as it is really flexible and rearranges easily during heating. However, Cake Gels are unstable and to prevent them from changing their structure complementary emulsifiers like PGE (E475) or PGMS (E477) are added which have the potential to preserve the alpha stability and also bring further advantages to achieve an optimal cake quality.
The advantage with using a Cake Gel instead of a powder-based emulsifier is that the gel is easier to mix with the remaining ingredients in the recipe. The gel activates immediately and all ingredients can be added at the same time according to the all-in method. Therefore, the mixing time can be reduced.
Cake Gels has an outstanding aeration potential, which strongly favours the production of a large number of small, uniform, and stable air bubbles. As a result, the crumb structure is finer which leads to a good texture.
Cake Gels forms a flexible and protective films around the dispersed phase (air and oil) and preserve the emulsion. Due to this protective film the stability of the emulsion and the batter viscosity are maintained during the baking process. Further, the air bubbles are stabilized and they expand uniformly which results in a good volume.
The Cake Gel interacts with the starch and delays starch retrogradation. As a result, the process of staling is delayed and therefore the shelf life and freshness are improved.
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The Aromatic Cake Gels are specific monoglyceride-based emulsifiers (E471) in alpha-form, which means that they build a sandwich structure of alternating surfactant and aqueous layers, a so-called alpha gel phase. This alpha form is highly functional as it is really flexible and rearranges easily during heating. However, Cake Gels are unstable and to prevent them from changing their structure complementary emulsifiers like PGE (E475) or PGMS (E477) are added which have the potential to preserve the alpha stability and also bring further advantages to achieve an optimal cake quality.
The advantage with using a Cake Gel instead of a powder-based emulsifier is that the gel is easier to mix with the remaining ingredients in the recipe. The gel activates immediately and all ingredients can be added at the same time according to the all-in method. Therefore, the mixing time can be reduced.
Cake Gels has an outstanding aeration potential, which strongly favours the production of a large number of small, uniform, and stable air bubbles. As a result, the crumb structure is finer which leads to a good texture.
Cake Gels forms a flexible and protective films around the dispersed phase (air and oil) and preserve the emulsion. Due to this protective film the stability of the emulsion and the batter viscosity are maintained during the baking process. Further, the air bubbles are stabilized and they expand uniformly which results in a good volume.
The Cake Gel interacts with the starch and delays starch retrogradation. As a result, the process of staling is delayed and therefore the shelf life and freshness are improved.
Specifications
| Sales markets | Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America |
|---|---|
| Supplied from | Sweden |
| Product Applications | Bakery; Confectionary |
| Product Certifications | Halal; Kosher |
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Aromatic Emulsifiers – Jilk, Colco, Coba
