Cake gel J60,Iran Emulgel price supplier

Effects of Emulgel J60 :
1. Giving a good softness to the product.
2. Decreasing dough mixing time.
3. Increasing efficiency of oil in batter.
4. Prevention of growing sugar crystals in product.
5. Increasing efficiency of egg in the batter.
6. Possibility to decrease fat and oil in cake recipes.
7. Formation of a large number of small air bubbles and uniform them in cake.
8. Stabilization of air bubbles.
9. Creation of fine texture in the product.
10. Keeping freshness of the product during shelf life.
11. Controlling of staling during shelf life.
12. Increasing the volume and creation a uniform shape in the product.
13. Controlling the loss of moisture in the product.
14. Dispersion of flavor in final product.