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Emulsions

Bakels emulsions specifically target the aging process in cake products to retain freshness and softness throughout the shelf life.

In addition to their primary functions of forming and stabilizing emulsions, food emulsifiers can provide further functionalities. The Bakels emulsions are composed of water, oil, and specific emulsifiers.

Aromatic emulsions are developed to form a complex with starch through the incorporation of the fatty acid into the amylose helix, thus preventing starch retrogradation and staling. As a result, the aging process can be slowed down and softness, tenderness, and moistness can be retained throughout the shelf life.

Bakels emulsions specifically target the aging process in cake products to retain freshness and softness throughout the shelf life.

In addition to their primary functions of forming and stabilizing emulsions, food emulsifiers can provide further functionalities. The Bakels emulsions are composed of water, oil, and specific emulsifiers.

Aromatic emulsions are developed to form a complex with starch through the incorporation of the fatty acid into the amylose helix, thus preventing starch retrogradation and staling. As a result, the aging process can be slowed down and softness, tenderness, and moistness can be retained throughout the shelf life.

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BEST SELLER Dorothy

Dorothy

Emulsions

Dorothy is a cake improver and an emulsion which maintains the softness and freshness in soft cakes during storage.

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Arosoft Cake

Arosoft Cake

Emulsions

An emulsion, developed to retain freshness and softness in fat-rich baked products during storage. Composed by a unique combination of ...

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