Recipe engineering and product development
Using only one cake emulsifier in various mixes makes the declaration easy and simple – and when the components in the emulsifier is limited to two emulsifiers and one activating medium (rice starch) it can hardly be more simple. Contrary to protein and sugars which are components in other powdered cake emulsifiers, rice starch will not add any colour to the finished cake.
This benefit opens up for convenient and easy dosage changes in recipes without having to worry about a potential colour change and therefore this contributes to making Emulpals® 110 a very versatile product. This and the stable performance of Emulpals® 110 over a big dosage range makes it possible to make fluffy and light cakes, more dense and moist cakes, various crumb structures and cakes with cocoa, high amounts of eggs and oil – all with one cake emulsifier and only by adjusting the dosage and the components in the recipes.
Being free of allergens, completely vegetable and free of trans fats, not to mention sugar, Emulpals® 110 fits in all types of recipes from vegan to gluten- and sugar-free which makes product development so much easier. As part of Emulpals® 110 is starch this part can be taken out of the recipe and replaced with e.g. flour and this way balance the recipe and at the same time achieve cost-savings on the total recipe without changing the nature of the cakes.
Reducing saturated fats in cakes
The emulsifier tolerates high amounts of oil in both aerated and non-aerated cake systems. In aerated systems such as the typical Asian sponge cake which is a highly aerated sponge cake with an addition of 10% of liquid oil, Emulpals® 110 has proven to be a highly valued ingredient as it creates a very stable aerated cake batter able to absorb and stabilize high amounts of liquid oil, resulting in a very soft and delicious cake.
Non-aerated cakes such as pound cakes are often based on margarine or shortening which contain high amounts of saturated fats. With Emulpals® 110 as a cake emulsifier, all the solid fat can be replaced by liquid oil without changing the nature of the pound cake – apart from the possibility of achieving a softer and more moist cake and an easier production process, that is.
In general, this opens up the possibility of reducing the overall fat content, and just as important changing the composition of the fat in a more healthy direction. Utilizing the properties of Emulpals® 110 it is possible to replace 90% of the saturated fat in a traditional pound cake with the healthier unsaturated fats and in addition to this, an overall fat reduction is possible. Read more about how to create better-for-you cake mixes in this article.