A new cake emulsifier which lengthens shelf life to a minimum of 24 months has been devised by Danish ingredients manufacturer Palsgaard. In collaboration with its R & D facility, Nexus, the company ...

A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers. The Iranian research team set out to optimise the production of a ...

Consumers today expect the same cake quality when they are regularly buying cakes from their local bakers or from supermarkets. In turn, producers of cakes must always produce their cakes in ...

A flavour neutral and highly concentrated emulsifier which improves the flow of liquid chocolate masses even with a low total fat content. This cake emulsifier is designed for cake mixes where a high ...