and reaches its optimum after 5 – 8 minutes which is perfectly in balance with the other ingredients in the cakes. The risk of over-whipping is not an issue due to the very stable batter created by the interaction between the emulsifiers and the protein in the cake batter. A potential problem when making cakes is the seasonal temperature fluctuations of the ingredients and the production room which often leads to variation in the cakes. This is not the case when using Emulpals® 110 due to the tolerance to temperatures in the batter. In Figure 3 the whipping performance of a batter based on Emulpals® 110 is tested with batter temperatures of 20°C and 30°C and as shown, the performance is very similar at both temperatures. In addition to this, the graph shows the stability against over-whipping as basically no change is seen from 6 to 16 min. of whipping. 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. ® What is an activated cake emulsifier? "Activated cake emulsifiers" is a term used to describe the instant properties of the emulsifier when added to the cake batter. The activation is achieved by placing the emulsifier 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 of air into and incorporation RECIPE ENGINEERING & 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 the cake batter, leading to improved stability and superior cake quality. Figure 3: Whipping profile of Emulpals 110 at different temperatures ® 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 550 500 450 400 350 300 250 200 2 4 6 8 10 12 14 20°C 30°C g/litre 16 3 Minutes of whipping
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