Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Features
- Source of α-crystalline and α-tending emulsifer for good cake batter quality.
- Feasibility of ‘all-in method’ in cake preparation.
- Advantages
- Provides stable α-gel system.
- Imparts quick whipping properties in α-cake gel that provides good cake volume, improve cake batter aeration.
- Cake gel ingredients that improves final keeping quality and texture of cakes.
- Outcome & Results
Alpha cake gel produced is stable and ideal for use within vertical mixer production of all types of cake.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 27.0 - 30.0%
- Formulation considerations while using MASEMUL® EF 2004
27.0 – 30.0% MASEMUL® EF 2004 in total formulation.
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Density | 0.53 | g/ml | — |
| Volume | 1151.5 | ml | — |
| Center Height | 62.70 | mm | — |
| Eating quality | Moist and spongy | — | — |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Cake Gel Aeration Ability
Evaluation were conducted using basic sponge cake recipe at 5% cake gel.
Commercial Cake Gel
(Brand A)Cake Gel using
MASEMUL® EF 2004Density, SG (g/ml) 0.62 0.53 Volume (ml) 972.0 1151.5 Center Height (mm) 53.75 62.70
Images 
Eating quality Sticky and dense Moist and spongy With the use of 5% baker percentage of cake gel with MASEMUL® EF 2004, cake produced showed bigger in volume compared to commercial cake gel. Cake made by cake gel using MASEMUL® EF 2004 has better eating quality compared with cake made by using commercial cake gel.
