EXCELSPONGE Series
Introducing our gel-form aerating emulsifier, specially crafted to meet the unique needs of cake manufacturers. This innovative solution delivers exceptional volume and stability, ensuring your cakes achieve a consistently delicate and airy texture, making it perfect for elevating the quality of aerated cakes.
Key Benefits
Processing
- Facilitates the blending of oil and water-based components, creating a smooth and consistent batter
Product Appearance
- Ensures a high cake volume and smooth appearance
- Reduces the risk of collapse
Mouthfeel
- Provides a soft, light, and fluffy texture with good moisture retention and freshness
CRYSTAL Series
Ensures a delicate, soft, fresh-tasting cake that consistently delights consumers, offering a superior eating experience.
Key Benefits
Processing
- Optimises batter stability
Product Appearance
- Boosts volume
- Produces a finer, more even texture with a smooth surface
Mouthfeel
- Elevates cake texture by giving a finer, smoother, softer and melt-in-mouth sensation while maintaining the moistness in short and long shelf life applications
EMUTECH SERIES
EMUTECH is designed to blend seamlessly with water and hydrophilic food ingredients, elevating the quality of pancakes, muffins, and similar baked goods. Its unique formulation enhances texture and fine-tune softness in the end product.
Key Benefits
Processing
- Facilitates the blending of oil and water-based components, creating a smooth and consistent batter
Product Appearance
- Ensures a high cake volume and smooth appearance
- Reduces the risk of collapse
RIKEMEIJIN SERIES
Excels in binding sugar or sugar equivalents and water, significantly enhancing cake moistness and gives the springiness in texture.
Key Benefits
PROCESSING
- Improves cost-effectiveness by enabling syrup dosage combined with water
PRODUCT APPEARANCE
- Enhances volume
MOUTHFEEL
- Improves the moistness and softness
- Extends the shelf life in terms of the texture
PE-165 P
PE-165 P is a powdered cake emulsifier that enhances texture and softness, contributing to extended shelf life for fresh cakes. Ideal for packaging with cake mixes, it delivers unparalleled improvements in texture and softness, ensuring convenience without compromising quality.
Key Benefits
PROCESSING
Supports dry blending with other powder ingredients for added convenience
MOUTHFEEL
Enhances texture by improving the softness and moistness of cakes
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Get the Information You Need
Excelsponge series is a functional ingredient that helps improve the interaction between fats, water and other ingredients in a cake batter. It promotes better batter stability and can help produce cakes with improved volume, texture and overall quality.
Crystal series can help improve cake softness, crumb structure, moisture retention and batter stability. They can also contribute to a more consistent finished product and help maintain quality during storage.
Yes. Excelsponge and Crystal series can be used across a variety of cake applications, including sponge cakes, chiffon cakes, pound cakes, layer cakes and packaged cakes. The appropriate emulsifier and dosage depend on the formulation and desired characteristics.
Excelsponge and Crystal series helps stabilize the air bubbles incorporated during mixing, allowing the batter to hold air more effectively during baking. This can result in better volume, finer and more uniform crumb structure, and a softer mouthfeel.
The right Excelsponge and Crystal series depends on factors such as the cake type, recipe composition, mixing process, desired volume and texture, production conditions and shelf-life requirements. Our technical team can help evaluate your formulation and recommend a suitable emulsifier solution for your specific application.