Let us help you make the right choice Needed functionality in cake gel Aeration Stabilisation Emulsifier effect Forms α-crystals which leads to high performing cake gels. Provides excellent whippability, texture and volume for cake batters. Interacts with co-emulsifiers to prevent β-formation over time. There are indications that the C18:0 content in the DMG will have a positive effect on the functionality of the cake gels. Our findings indicate that the higher the C:18 content, the better functionality of the emulsifier. The fatty acid composition also plays a role in the functionality of the gel. Generally speaking, the whippability of the cake gel comes from C18:0 but the baking performance also depends on C16:0. This explains why compositions with C18:0 and C16:0 will give good baking results. α-crystal stabilizer in synergy with Palsgaard® DMG. Improves α-cake gel stability during transport and extend shelf-life, even at high temperatures. Provides improved whippability, texture and volume for cake batters. PGE will give a close and compact structure in baked goods. PGMS will offer a more open and loose structure in baked goods, such as Asian style cake. Both PGE and PGMS will give excellent softness in your cakes. * C18:0 = Steric acids ** C16:0 = Palmetic acids 6
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