Cake Gel

Cake gel powder, also known as cake emulsifier or foaming agent, is a milky white powder used to improve the texture and stability of cakes. It enhances foaming performance, emulsification, and structure stability, ensuring cakes remain moist, soft, and fresh while delaying aging. The main components include glycerol lactate fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene (20) sorbitan monooleate, glycerol monostearate, and propylene glycol. Other ingredients may include sodium pyrophosphate, Span 60, polyglycerol ester, sorbitol, glucose syrup, and skim milk powder. Typically added at 1-3% of the flour weight, it’s mixed into the batter to achieve optimal results.

Color: White to off-white

Appearance: Powder

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Table of Contents

Description

Product Parameters

Major Application

Dosage and Solubility

Packaging

Frequently Asked Questions

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Product Parameters

CHEMICAL/PHYSICAL SPECIFICATIONS
PRODUCT NAME	Cake Gel/Emulsifier
Color	White to light-yellow
Appearance	Powder
HEAVY METAL SPECIFICATIONS
Arsenic（as）	2.0 max mg/kg
Lead（Pb）	2.0 max mg/kg
Salmonella（25g）	Absent
Staphylococcus aureus（25g）	Absent

Major Application

In Cake Production

Cake gel plays a vital role in cake production by significantly enhancing the whipping and leavening effects. This ensures that cakes are not only moist and soft but also have a well-aerated structure. By stabilizing air bubbles within the batter, cake gel contributes to a light and fluffy texture, making cakes more delicate and enjoyable. Additionally, it delays staling, allowing cakes to retain their freshness and quality over a longer period. This makes it an indispensable ingredient for bakers seeking to deliver consistent and superior results.

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Major Application

In Baking Industry

In the broader baking industry, cake gel, also known as cake emulsifier powder, is a key component in the preparation of breads, cakes, and pastries. Its primary function is to improve the emulsification of the batter, creating a more homogenous mixture of ingredients. This results in baked goods with enhanced stability, superior moisture retention, and a more refined texture. Whether it’s fluffy loaves of bread, perfectly risen cakes, or flaky pastries, the inclusion of cake gel ensures consistency in quality, uniform crumb structure, and an improved eating experience for consumers.

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Major Application

In Other Desserts

Beyond cakes and breads, cake gel is widely utilized in creating other desserts, including mousse, cream fillings, and other specialty treats. It significantly enhances the texture, giving these desserts a smoother, creamier, and more luxurious mouthfeel. Additionally, it stabilizes the structure, ensuring that mousses maintain their airy consistency and cream fillings do not lose their shape or collapse over time.

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In Cake Production

In Baking Industry

In Other Desserts

Dosage and Solubility

Shelf life and Storage

Shelf Life:

12 months in unopened original packaging under the storage conditions.

Storage:

Avoid sunlight, rain. Store in unbroken packaging at the cool, dry and well-ventilated place. The storage temperature should below 25℃ to ensure the quality of product.

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Packaging

Frequently Asked Questions

Q: Can i get your COA,TDS and MSDS?

A: Sure! Contact us info@cnchemsino.com or the sales manager.

Q: Do you have the RSPO certificate?

A: Yes. We have RSPO, Kosher, Halal, ISO9001 and ISO22000 certificates.

Q: How long of the delivery time?

A: Usually, the shipment can be delivery within 15-20days after the order confirmed.

Q: Can you do the customized package?

A: Yes. Our common package is 25kg/bag/carton/drum with the powder, and 200kg/drum or 1000kgs/IBC Drum with the liquid. Special package according to the requirements of our customers.

Q: Can I get the free sample?

A: Yes, sample can be free below 500g.

Q: Which country have you exported to?

A: Our main market is South America, Middle East, Africa and Europe. More than 50 countries.

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