Food Emulsifier Industry Cake Gel Increase Volume

Easy To Use Cake Emulsifier Cake Improver Gel For Different Kinds Of Cake

• e gel, also known as cake emulsifier and SP, is a kind of paste emulsifier obtained by hydration and emulsification of monoglyceride, polyglycerol fatty acid ester, span, tween, propylene glycol fatty acid ester, sucrose ester and other emulsifiers. Cake gel is not fat, but a compound food additive.

• The outstanding contribution of Cardlo cake improver gel to cake production is mainly shown in the following aspects

  1. Shorten cake whipping time

• 2. Improve the stability of cake batter and the uniformity of cake pores

• 3. Increase cake volume and outcoming

• 4. Good stability of mechanical mixing

• 5. Extend the shelf life of cake

• 
• Specifications:
• Instant Cake Emulsifier
• Appearance: Thick paste or waxy solid
• Color: Light yellow
• Taste: Neutral, little fatty
• Shelf life 12 months
• Foaming power (%): ≥350
• Arsenic (mg/kg) : ≤2
• Lead (mg/kg): ≤2

Food Emulsifier Industry Cake Gel

Cake Gel Increase Volume

Food Emulsifier Industry Cake Gel Increase Volume Images