Emulsifier blends enhance cake qualities. (Ingredients and Product Development): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on November 1, 1992. The length of the article is 654 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Diehl Inc's Industrial Products Div has developed two new emulsifier blends for the bakery industry. The blends are a highly emulsified soybean-based shortening powder with a 73% fat content, and a kosher powder that contains propylene glycol monoesters, nonfat milk solids, and mono- and diglycerides. A lab test of the two powders and two other standard cake batter emulsifiers revealed that the volume of cakes improved with the amount of emulsifiers added to the batter.

Citation Details
Title: Emulsifier blends enhance cake qualities. (Ingredients and Product Development)
Author: Dean D. Duxbury
Publication:Food Processing (Magazine/Journal)
Date: November 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n11 Page: p59(2)

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