Cognis' Spongolit EP 320 helps manufacturers of cake mixes, concentrates or retail mixes to make food products which have desirable properties such as enhanced appearance, mouthfeel, volume and texture.
The aerating emulsifier ensures stable volume and crumb structure in all kinds of cakes, especially fat containing batters, says the ingredients firm.
It also allows manufacturers to replace trans fatty acid-rich shortenings with alternative ingredients.
Cakes made with Spongolit EP 320 have a fine and uniform crumb structure and a stable-elastic texture and are less likely to crumble when cut, says the firm. It adds that the product's distinctive fat tolerance makes Spongolit EP 320 particularly suitable for fat containing batters, which are usually the most challenging in terms of aeration.
"Cognis' Spongolit EP 320 enables manufacturers of cake mixes, concentrates or retail mixes to improve their products. It is an easy-to-handle solution that helps to make cake manufacturing processes more efficient," claims Andreas Funke, global product line and application group manager bakery ingredients, at Cognis.
The processing ingredient, Spongolit EP 320, is available as a powder and can be used in a wide range of flours, recipes and processes.