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.
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.
• 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.
