Guangzhou Masson Science & Technology Industrial Co., Ltd.

                    (Part of Masson Group Company Limited)

An integrate emulsifier industrial base, rooted in food additive area for 20 years.


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Masson Group Company Limited

Good quality Bakery Emulsifiers for sales
Good quality Bakery Emulsifiers for sales
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Sponge SP Cake Emulsifiers

China Sponge SP Cake Emulsifiers supplier
Sponge SP Cake Emulsifiers supplier Sponge SP Cake Emulsifiers supplier

Large Image :  Sponge SP Cake Emulsifiers

Product Details:

Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: HACCP, ISO

Payment & Shipping Terms:

Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 10kg/plastic bucket/carton
Delivery Time: 7 to 14 days
Payment Terms: Please contact sales person
Supply Ability: 10,000kgs
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Detailed Product Description
Certification: HACCP ISO Color: Brown
Product Name: Cake Emulsifier Appearance: Thick Paste, Waxy Solid
Taste: Little Fatty Usage: Cakes

ISO Little Fatty SP Cake Emulsifiers Tender Taste , Food Grade Emulsifiers






VIVID SP Cake Emulsifier can beat up batter rapidly, shorten whipping time and increase shape stability of batter. It is an ideal emulsifier that gives enlarged loaf, provides delicate and soft texture and prolonged shelf life to finished products.



  • Specifications:
  • VIVID SP Cake Emulsifier
  • Appearance:                                    Thick paste or waxy solid
  • Color:                                               Brown
  • Taste:                                               Neutral, little fatty
  • Shelf life                                           12 months
  • Foaming power (%):                         ≥600
  • Arsenic (mg/kg) :                              ≤2         
  • Heavy metal (as Pb,mg/kg):             ≤2







  • SP cake emulsifier is specifically designed for average and top grade sponge cakes, which provides moist taste and pure aroma for cakes. It is also applicable to pastry.
  • Instructions:

  1) for cakes: add 3-5% by the weight of eggs in the butter before rapid whip.

  2) for bread: add 0.5-1% by the weight of flour with the grease in the end.


  • When making cake
  • Shorten whipping time and decrease the batter density;
  • Increase shape stability and air preservability of the batter and avoid oil-and-water separation even the batter is not baked timely;
  • Give an enlarged loaf to finished cake;
  • Provide a delicate and soft texture, together with a tender and smooth taste;
  • Make the baking process quick, simple and secure;
  • Have a perfect anti-ageing effect and prolong shelf life.
  • When making bread
  • Produce a tender taste as well as an even and delicate texture of finished bread;
  • Prolong shelf life

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613427512734

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