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Product Details:
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| Brand:: | Yichuang | Product Name:: | Instant Cake Emulsifier |
|---|---|---|---|
| Appearance:: | Waxy Gel | Color:: | Brown To Yellowish |
| Packaging Details:: | 10KG/carton | MOQ:: | 1MT |
| Address:: | Guangdong, China | Shelf Life:: | 12 Months |
| High Light: | SP Cake Emulsifier,Vegetable Based Cake Emulsifier,10kg Cake Emulsifier |
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Vegetable Based 10kg SP Cake Emulsifier Used For Long-Shelf-Life Sponge Cake
Description:
Our Yichuang Instant Cake Emulsifier is of vegetable origin, suitable for all types of sponge batters: sponge cakes, Swiss rolls, cup cakes, layer cakes, chiffon cakes, muffins, etc.
Usage:
Yichuang Instant Cake Emulsifier can be used at 0,8/2,5% on the batter weight, depending on the available whipping machine. Vitagel reduce the whipping time and allow perfectly emulsified batters, with good structure and stability during baking, resulting in perfect shape, thin peel, fine and even texture, long lasting freshness of the finished product.
Specification
| Product name | Instant Cake Emulsifier |
| Form | Gel Form |
| Packaging | 10kgs/carton |
| Grade | Food Grade |
| Application | Food Addtive |
| Shelf Life | 18 Months |
| Storage | Cool Dry Place |
• Dosage :
1) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.
2) Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity.
3) Ice cream: 0.2-0.3% of total products, above 55℃ water, subject to different butter, fat & oils or margarine.
4) Cake gel: 10%-20% 10%-20% of total products.
5) Margarine: 0.3%-0.5% by the weight of fat & oils in 58℃-65℃, subject to different purpose.
6) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils above 58℃, subject to different purpose.
• When making milk drinking,protein beverage
• Provide emulsifying effect for dairy fat.
• Prevent delamination and sedimentation.
• Provide smooth mouth feel
• When making ice cream
• Enlarge volume; Increase bulging rate.
• Shorten whipping time;
• Prevent thick ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve shape retention.
• When making cake gel
• Adjust α- crystal monoglycerides;
• Increase baking bulging rate;
• Control texture of paste.
• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well;
• Enlarge whipping cream volume;
• Shorten whipping time.
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
