What are the different types of cake emulsifiers?

emulsifiers are substances used in baking to provide food, including cakes, correct texture. Common cake emulsifiers include monoglycerides, polygyceolic esters, lactic acid esters and polysorbates. Other emulsifiers may include monoglycerides, polyphylene glycol monsrearate (PGME) and acetylated mono glycerides. A common and natural substance called lecithin is also added to the doughs of the cake by many bakers. Depending on the type of emulsifier, the cake has a certain consistency, thickness and softness of crumb; The product will also take longer with the addition of these key folders. Cake emulsifiers consist of molecules that allow oil and water mixing, so greasy fat and water in the cake pastry can be thoroughly mixed to obtain the required quality for the finished product. Monoglycerides, lactic acid esters and polysorbates that are set as cake emulsifiers help stabilize the foam structure of the dough of the cake. They also allow air cells to be expanded and increases the volume of the cake. Monoglycerides are SKRobet preservatives found in beta crystal form, which is suitable for creating layers in the cake, and alpha crystal mold, which is more flexible and more suitable for cakes that are subject to heating.

Correct aeration of the cake is one of the ways to determine the quality. Polyglycerol esters and PGM are known as alpha caring cake emulsifiers and mix well to allow the required amount and size of bubbles in the dough into the cake. They also allow these bubbles to remain stable, while the dough expands during baking, and prevents the starch from being degraded to prevent the cake from becoming stale before it is consumed. When using polyglycerol esters and monoglycerides, each of them can be adjusted to change the fat content in the cake. High or low fat may have the same type of consistency when the ratio is carefully monitored.

There are several factors that are inThey are from the varieties of cake emulsifiers. One of them is expenditure compared to how well the emulsifier works, and if the cleaning time is added to the process, it may not be cost effective. Smaller amounts are used for low -fat cakes, while local regulations can affect which emulsifiers are selected. Demand for natural products can also reduce which are selected, and therefore bakers are often preferred by lecithin and also less tensioning to baking.