Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Features
- Source of α-crystalline and α-tending emulsifier for excellent whipping properties.
- 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.
- Suitable for cake gel used in preparing cake using commercial processing line.
- Outcome & Results
α- cake gel produced is stable and ideal for use within vertical mixer production as well as industrial production of all types of cake.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 10.0 - 32.0%
- Formulation considerations while using MASEMUL® EF 2005
- 28.0 – 32.0% MASEMUL® EF 2005 in total formulation.
- 20.0 – 27.0% MASCEROL Glycerin 99.7%.
- 10.0 – 15.0% Sorbitol.
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Center Height | 62.50 | mm | — |
| Eating quality | Moist and spongy | — | — |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Cake Gel Aeration Ability
Comparison test were conducted using standard Cake Gel (with PG) and Non-PG Cake Gel made by MASEMUL® EF 2005
Standard Cake Gel Non-PG Cake Gel using MASEMUL® EF 2005 Images 
Center Height (mm) Moist and spongy Moist and spongy Eating quality 60.50 62.50 Evaluation of Non-PG Cake Gel using MASEMUL® EF 2005 in comparison with Standard Cake Gel
