Masson Group Company Limited

  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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Instant Cake Emulsifier for food

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Instant Cake Emulsifier for food

Instant Cake Emulsifier for food
Instant Cake Emulsifier for food Instant Cake Emulsifier for food

Large Image :  Instant Cake Emulsifier for food

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
Detailed Product Description
Certification: HACCP ISO Color: Light Yellow
Product Name: Cake Emulsifier Appearance: Waxy Solid
Taste: Neutral Usage: SP Cake
High Light:

food grade emulsifiers


emulsifier for food


Instant Cake Emulsifier for food






VIVID Instant 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 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






  • Ever since its introduction in the 1980s into China market as the first of its kind, Yingu instant cake emulsifier has been taking the lead in sales in the market because of its easy operability, quality stability and wide applicability. It is applicable to various sponge cakes as well as pastries.
  • Dosage
  • In average and top grade sponge cake --- 3~5% by weight of eggs
  • In pastry ---5% by weight of flour
  • Usage:
  • 1. Add in the batter before rapid whip when making cakes.
  • 2. Add with the grease end when making pastry.

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613427512734

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