What is an activated cake emulsifier?

We use this term to describe the instant properties of the emulsifier when added to the cake batter. The activation is achieved by placing the emulsifier, either polyglycerol esters of fatty acids (E475) or combinations of polyglycerol esters of fatty acids  on the surface of very small starch granules by means of a highly sophisticated extrusion process.

The result is significant: One 15 kg carton has a surface area equal to 4 or 5 football fields. The effect is instant functionality, fast uptake and incorporation of air into the cake batter, leading to improved stability and superior cake quality.