Wholesale SP Cake Foaming Agent Cake Compound Emulsifier Cake Stabilizer CP817
Professional cake foaming agent and compound emulsifier designed for optimal baking performance and extended shelf life.
Product Overview
- White to light-yellow powder with characteristic odor
- Blended with multiple emulsifiers using specialized spray process
- Functions as both air inflation agent and emulsifier in cake products
Ingredients
- Carrier: Glucose syrup, milk powder
- Emulsifier: E 472b, E 477, E 450 (iii)
- Dispersing auxiliary: E 433
Key Characteristics
- Formulated with optimized food emulsifiers and superior accessories
- Maintains characteristic egg odor persistence
- Enhanced aeration speed for improved volume
- Excellent cake structure performance with enhanced water retention
- Balanced emulsifying and aerating functions adaptable to various egg, water, and oil formulations
- Superior starch retrogradation resistance for better baked attributes
- No additional cake gel paste or SP emulsifier required in recipes
Application Guidelines
- Milk drinking: 0.12%-0.15% of total products at 50-70℃ with stirring and homogenization
- Beverage: 0.05%-0.15% of total products at 50-70℃ with stirring and homogenization
- Ice cream: 0.2-0.3% of total products with 50℃-70℃ water, depending on butter, fat, oils, or margarine type
- Non-dairy creamer: 1.0%-1.5% of total material, melted with fats and oils at 65℃-75℃
- Potato chips: 0.3%-1.0% of starch below 70℃ water
Cake Manufacturing Usage
Poniard™ CP817 is designed for cake pre-mix powder and commercial cake processing with nitrogen filling machines. Recommended dosage is 3-5% of egg content or 1-5% of total batter weight. Adjust dosage according to specific formulation requirements.
Storage Conditions
Store Poniard™ CP817 in unbroken packaging in dry conditions. Maximum temperature: 25℃/77℉. Maximum relative humidity: 80%. Protect from direct sunlight and odorous products. Shelf life: approximately 12 months.
Packaging Specifications
Carton with PE inner bag: 10kg × 2 units