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Emulsifiers are used in baking to give cakes the desired texture and stability. Common emulsifiers include monoglycerides, polyglycerol esters, lactic acid esters, and polysorbates. The choice of emulsifier depends on factors such as cost, local regulations, and demand for natural products.
Emulsifiers are substances used in cooking to give foods, including cakes, the correct texture. Common cake emulsifiers include monoglycerides, polyglycerol esters, lactic acid esters, and polysorbates. Additional emulsifiers may include monoglycerides, polypylene glycol monsearate (PGME), and acetylated monoglycerides. A commonly found natural substance called lecithin is also added to cake batters by many bakers. Depending on the type of emulsifier, a cake has a certain texture, thickness and softness; the product will last even longer with the addition of these key ingredients.
Drops of liquid suspended in another liquid, such as an oily compound with drops of fat, are the basis for emulsifiers. Cake emulsifiers are made up of molecules that allow the oil and water to mix, so the oily fat and water in the cake batter can be thoroughly mixed to achieve the desired quality for the finished product. Monoglycerides, lactic acid esters and polysorbates used as cake emulsifiers help stabilize the foam structure of the cake batter. They also allow for the air cells to expand, increasing the volume of the cake. Monoglycerides are starch preservatives found in beta crystal form, which is suitable for building layers in cake, and alpha crystal form which is more flexible and more suitable for cakes that undergo heating.
Proper airing of a cake is one of the ways quality is determined. Polyglycerol esters and PGMS are known as alpha cake emulsifiers and mix well to allow for the desired amount and size of bubbles in the cake batter. They also allow these bubbles to remain stable as the batter expands during baking and keep the starch from breaking down to keep the cake from cooling before it’s eaten. When using polyglycerol and monoglyceride esters, the proportion of each can be adjusted to alter the fat content of the cake. High- and low-fat batters can have the same type of texture when the ratio is closely monitored.
There are a few factors that go into choosing between the variety of cake emulsifiers. One is the expense with respect to how the emulsifier works and if cleanup time is added to the process, it may not be cost effective to use. Smaller amounts are used for low-fat cakes, while local regulations may affect the emulsifiers chosen. Demand for natural products can also limit which ones are selected, which is why lecithin is often preferred by bakers and is also less stressful on baking machines.
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