Cognis is launching a new emulsifier that is said to vastly simplify the making of cake gels and ensure consistent quality. Cake gels are usually blends of emulsifiers used in aerated baked goods like ...

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 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 ...