Wholesale SP Cake Foaming Agent Cake Compound Emulsifier Cake Stabilizer SP817

Characteristic

• SP817 is made from optimized food emulsifiers and superior accessory.
• Keep characteristic egg odor persistent.
• Aeration speed should be enhanced.
• Perform well in cake structure,enhance water retention.
• Keep balance between emulsifying and aerating function, adapt to different formula among egg, water and oil in cake.
• SP 817 perform well in retrogradation resistance of starch,as a result , baked attributes behave well, especially for batter stability and soft texture.
• No additional (cake gel paste/SP) emulsifier ingredient is required or used in the recipe.

Dosage :

1) Milk drinking: 0.12%-0.15% of total products in 50-70℃ with stirring and homogeneity.

2) Beverage: 0.05%-0.15% of total products in 50-70℃ with stirring and homogeneity.

3) Ice cream: 0.2-0.3% of total products, with 50℃-70℃ water, subject to different butter, fat & oils or margarine.

4) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65℃-75℃, subject to different purpose.

5) Potato chips: 0.3%-1.0% of starch below 70℃ water.

Dosage

Poniard ^TM SP817 should be use in cake pre-mix powder and cake commercial process with nitrogen filling machine, suggesting dosage is 3-5% of egg or 1-5% of total batter weight. According to different formula, dosage should be adjusted as required.

Storage

Poniard ^TM SP817 should be stored and dry in unbroken packaging. Max 25℃/77℉, max 80% relative humidity. Keep away from sunlight and odorous products. The shelf life is about 12 months.

Packaging

Carton and PE inner bag 10kg*2.