Cake gels are usually blends of emulsifiers used in aerated baked goods like sponge or pound cakes. They are used to aid taste and mouth feel, deliver consistent cake quality and help the cake stay fresh for longer.
But according to Cognis any variation in the emulsifier blend can have an affect on the manufacturing process and on the cake’s final quality. If something goes wrong with the blend, in the worst case whole batches may be lost.
To get around this problem, it has developed an emulsifier compound called Lamemul GP 84-6, which is supplied in powder form. To make a cake gel, the manufacturer needs to add just water and stabilisers; there is no need for an added stearate, so there is no problem of incomplete dissolution.
Andreas Funke, product group line manager, bakery ingredients, at Cognis said: “We have made the cake gel manufacturing process so simple that it is almost impossible for it to go wrong. We are sure this is just what many manufacturers have been waiting for. Lamemul GP 84-6 enables our customers to improve efficiency, safety and reliability, resulting in high quality products with a long shelf-life”.
The new ingredient joins a portfolio of emulsifiers and enzymes geared towards cake and bakery quality and freshness.
Other solutions for aerated cakes include Spongolit, a range of emulsifers that allos for call components to be added at the same time and whipped together. Recent launches include the Spongolit 530, which is said to be universally applicable and cost effective, aiding with batter density, volume and stable and elastic crumb. It also has a kosher version of Spongolit.