Emulsifiers used in cake applications

The consistency of a cake batter or cake mix is very important for bakers and baking industries world over. A good quality batter ensures deliciousness in every bite that consumers take. Baking emulsifier in the right quantity helps ensure consistency and great taste.. Cake Emulsifier Functions: Primary function of the emulsifier is to improve the distribution of all the contents in the mixture and their stabilisation. It improves the air distribution in the batter and provides stability to the foam produced through the storing and baking temperature and time period. Improves fat tolerance. Enhancing the internal characteristics like texture and increasing the shelf life. Helps suspend solids such as sugar, fat and flour in the liquid phase. Helps in conditioning of the dough/batter, improve its texture, tenderness and volume. Cake emulsifiers first appeared in the 1920s containing about 40-50% of monoglycerides (the main functioning part of the emulsifiers). With time Distilled Monoglycerides (DMG) were produced having 90-95% of the monoglycerides . This allowed one to increase the proportion of sugar and fats in the cake mixture resulting in rich and high-quality cakes and longer shelf life. Monoglycerides Monoglycerides exist in four crystalline forms due to their polymeric nature namely alpha, alpha prime, beta and beta prime. BETA crystalline form - is moderately functional due to its rigid structure and stable at lower temperatures. ALPHA crystalline form – it is much more flexible than the beta form thus providing superior functionality. It also easily rearranges during the heating cycles of the baking. Traditionally, the hydrated form of these monoglycerides was preferred due to high product quality but it was observed that with time the functionality of the emulsifier decreased. The bakers believed that the good quality was due to the hydrated form which distributed more evenly. On hydration of the monoglycerides they convert to more active and functional alpha form. Further, gel form of alpha stable of monoglycerides is formed. This provides rich quality cakes with increase in its viscosity and foam stability. These gels contain a mixture of monoglycerides and alpha tending emulsifiers like PGE (Polyglycerol esters) which on hydration forms alpha crystalline forms. Three basic and important steps in cake baking: Formation of cake batter - The key factor in producing a good quality cake is whipping of the batter for better aeration, which results in a better end texture. The use of alpha crystalline form is great due to its aeration potential. Baking of the batter - In the process of baking the viscosity of the batter changes as the air bubbles expand. There is a loss of moisture and also the setting of the internal and external texture of the cake. Emulsion stability during these various changes is very necessary and is achieved by alpha stable emulsifier gels. Storage/ Shelf life - Storage and sheflife of the baked good is dependent on starch retro-gradation cycle as well as on moisture retention and other internal characteristics. Alpha crystalline gels help in moisture retention as well as enhancing plasticity. WHEY PROTEIN CONCENTRATES (WPC) The whey protein concentrates are good surface-active agents and have emulsifying capacity thus are added along with emulsifiers to enhance the emulsification process. They are highly used in eggless as well as gluten-free cakes due to their exceptional properties. WPC properties that help in better cake production: Optimizing specific volume and baking loss of the cakes Decreasing in specific volume of the batter by better aeration in the whipping process Helping air bubbles get a uniform size and are distribute evenly providing a better end result Better foam expansion, less viscosity and better stability

Emulsifiers used in cake applications

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