World Grain - December 2008 - 40

PRODUCTS AND METHODS

BestFlours No. 11/08

EMCEsponge cake emulsiﬁers

Simple and cost-effective production of
whipped masses in consistent quality
The EMCEsponge range consists of
highly effective, functional whipping
agents for making a wide range of baked
goods based on whipped masses. They
make it possible to achieve overrun simply and quickly by the all-in method.
EMCEsponge whipping emulsiﬁers promote foam formation during
preparation of the mass by forming
ﬁne membranes around the entrapped
air bubbles, thus stabilizing them and
enabling even distribution of air and
ingredients in the mixture. This results
in baked products with an even texture,
thinner pore walls and a consistently
high volume.
EMCEsponge greatly reduces the negative effect of fats and oils on the overrun.
The emulsiﬁers form interface ﬁlms
around the dispersed oil globules, thus
preventing contact between the constitu-

without EMCEsponge

3 % EMCEsponge

Fig. 1: Emulsifying effect of EMCEsponge
in the production of high-fat Madeira cake
masses. Stirred for 2 minutes in the Hobart
Mixer, medium setting

MC quality

Active ingredient

Application

EMCEsponge 40

Acetic acid ester,
lactic acid ester

General-purpose whipping emulsiﬁer with increased tolerance to the addition of fats/oils/cocoa.

2-6%

EMCEsponge 100

Lactic acid ester,
propylene glycol ester

General-purpose whipping emulsiﬁer for
strong and rapid aeration. Chieﬂy for
applications in which a light texture and
a softer crumb structure are required.

2-6%

EMCEsponge 20

Lactic acid ester,
propylene glycol ester

Suitable for milk-free/lactose-free applications;
whipping properties similar to those of
EMCEsponge 100. Very good attributes in
chlorinated ﬂours.

2-6%

Dosage*

* Percentage of total solids in the mass

Tab. 1: The whipping emulsiﬁer programme in Mühlenchemie quality
ents of the fat that have a defoaming
effect and the foam of the cake mass
which is stabilized by protein.
With its special combination of different emulsiﬁers, EMCEsponge has
synergistic effects which produce more
balanced overall results. It helps to
compensate for varying qualities of the
cake ingredients and ﬂuctuations in the
production process and minimizes the
risk of over-whipping. Prolonged waiting
times between preparation of the mass
and baking are no longer a problem.
With EMCEsponge whipping emulsiﬁers, sponges and other goods can be
produced efﬁciently by a continuous
process (e.g. using the Mondomix
whipping systems).
The efﬁcacy of the powdered
EMCEsponge whipping emulsiﬁers depends not least on optimum dispersion
of the active substances in a suitable carrier. To achieve this the emulsiﬁers are
combined with milk or soy proteins and
maltodextrins. The active substances are

thus distributed evenly in the mass and
enable rapid and stable aeration.
The powder-based EMCEsponge whipping emulsiﬁers are easier to handle
than pastes. Powdered whipping agents
have a long shelf-life and mix readily
with other ingredients of the recipe.
EMCEsponge is excellent for use in
ready-mixed ﬂours and ready-to-use cake
mixtures. We will be pleased to make
up premixes that are optimally adjusted
to your ﬂour quality, raw materials with
different attributes or available technical
equipment.
EMCEsponge whipping emulsiﬁers
combine simplicity of use with high
reliability in the production process. Important attributes of the products such
as baked volume, texture, ﬂavour, shelflife and resistance to staling remain
constant on a high level. The shorter
time required for preparing the masses
and the possibility of optimizing recipes
offer good potential for cutting production costs.

World Grain - December 2008

Table of Contents for the Digital Edition of World Grain - December 2008