High-Quality Cake Gel Powder
| Product Name |
|
| CAS No. |
31566-31-1 |
| Appearance |
Powder |
| Purity |
≥99%, ≥99.9%, ≥95%, Industrial Grade, Technical Grade (Other purities are also available) |
| Ingredient |
N/A |
| APS |
1-5 µM, 10-53 µM, Nano size (Can be customized), Ask for other available size range |
| Product Code |
NCZ-NCQ-125/25 |
Product Description
Cake gel is a versatile emulsifier blend widely used in cake production. Comprising 20%-40% emulsifiers like distilled monoglycerides, sorbitol fatty acid esters, and propylene glycol monostearate, cake emulsifier enhances batter aeration and stability. Acting as a powerful foaming agent, cake oil accelerates air incorporation during egg beating, reducing mixing time while ensuring a fine, uniform crumb structure. Cake gel improves ingredient distribution, creating thinner-walled air pockets for a more appealing texture. Additionally, its emulsifying properties allow for higher liquid content, increasing cake yield while maintaining moisture and softness, making it essential for efficient, high-quality cake production.
Parameter Data
| CHEMICAL/PHYSICAL SPECIFICATIONS |
| PRODUCT NAME |
Cake Gel/Emulsifier |
|
| Color |
White to light-yellow |
|
| Appearance |
Powder |
|
| HEAVY METAL SPECIFICATIONS |
|
|
| Arsenic(as) |
2.0 max mg/kg |
|
| Lead(Pb) |
2.0 max mg/kg |
|
| Salmonella(25g) |
Absent |
|
| Staphylococcus aureus(25g) |
Absent |
|
Features
Improves aeration stability: Enhances batter aeration, ensuring cakes are light and evenly textured.
Maintains moisture: Helps retain moisture, extending shelf life and preventing dryness.
Reduces mixing time: Accelerates air incorporation, reducing mixing time and improving efficiency.
Increases cake volume: Contributes to a fluffier, larger cake with better texture.
Allows higher liquid content: Supports higher liquid ratios, increasing yield without compromising quality.
Applications
1. Bakery Products
Cakes and Sponges:
Enhances softness, moisture retention, and volume.
Improves crumb structure and prevents crumbling.
Muffins and Cupcakes:
Provides a light and fluffy texture.
Extends freshness and shelf life.
Bread and Rolls:
Improves dough elasticity and gas retention.
Enhances softness and delays staling.
2.Confectionery
Cookies and Biscuits:
Improves crispiness and texture.
Helps maintain shape during baking.
Pastries and Pies:
Enhances flakiness and tenderness.
Prevents sogginess in filled pastries.
Packaging
25kg/bag
Advantages
No MOQ, More Opportunities
Customized Products
Mixed Shipment
High-Quality Cake Gel Powder is generally immediately available in most volumes. Nanochemazone produces many standard grades when applicable, including Mil Spec (military grade); ACS, Reagent and Technical Grade; Food, Agricultural, and Pharmaceutical Grade; Optical Grade, USP and EP/BP (European Pharmacopoeia/British Pharmacopoeia) and follows applicable ASTM testing standards. Typical and custom packaging is available. Additional technical, research, and safety (MSDS) information are available, as is a Reference Calculator for converting relevant units of measurement.
Related Information:
Storage Conditions:
Airtight sealed, avoid light, and keep dry at room temperature.
Please get in touch with us for customization and price inquiry
Email: contact@nanochemazone.com
Note: We supply different size ranges of Nano and micron as per the client’s requirements and accept customization in various parameters.
