Food Grade Cake Improver Gel For Sponge Cake ISO FSSC Certificated

• Cake gel, also known as cake emulsifier and SP, is a kind of paste emulsifier obtained by hydration and emulsification of monoglyceride, polyglycerol fatty acid ester, span, tween, propylene glycol fatty acid ester, sucrose ester and other emulsifiers. Cake gel is not fat, but a compound food additive. Cake oil is widely used in baking industry as cake foaming agent and foam stabilizer.

  cake gel can be used in sponge cake and heavy oil cake with different oil content and types, including cake piece, swiss roll, pound cake, cupcake, etc.

• Specifications:
• 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
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• 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 cake batter before rapid whip when making cakes.
• 2. Add with the grease end when making pastry.