Shortening Activated Cake Emulsifier Masemul EF 25

1. ICOF (MALAYSIA) Sdn. Bhd.
Suite 2A-3A-1, Level 3A, Tower 2A, Plaza Sentral, Jalan Stesen Sentral 5, 50470 Kuala Lumpur, MALAYSIA, email: fp.sales@icofgroup.com
Tel: +603 2261 4978 Fax: +603 2260 0073 Web:www.musimmas
SHORTENING ACTIVATED CAKE EMULSIFIER
MASEMUL™ EF 25
Technical Memorandum No: TCM-SFQ- 009 Pg: 1 of 3
INTRODUCTION
Emulsifiers in cakes contribute to batter aeration, cell
structure, anti-staling, volume, shelf life extension,
richness and other positive attributes.
However, delivery of these emulsifier functions in the
cake is restricted or limited due to their non-dispersible
nature.
To overcome this, emulsifiers can be carried in various
solvents and water as cake gels. But cake gels have
limited shelf life due to their conversion from active
alpha state to a non active state; or some of the solvents
used are limited or banned in several countries; and
they are also expensive.
Another way to deliver an active emulsifier into cake
batter is through activated rice starch through extrusion
porosification technology. This is effective but the
technology is expensive and this makes the product
expensive.
Commercial cake producers require emulsifiers in bulk
and this needs to be low cost. As most cakes need both
emulsifiers as well as shortenings, this combination can
thus be used to produce SHORTENING ACTIVATED CAKE
EMULSIFIERS ES 25 using MASEMUL™ EMULSIFIERS.
FORMULATION
SHORTENING ACTIVATED CAKE EMULSIFIERS EF 25
Ingredient %
Masemul™ PGMS 9502 37.00
Masemul™ DMG 9395 24.00
Non GMO Soya Bean Lecithin 2.00
Soft Oil 34.00
Goldbeads S36 3.00
PILOT PLANT TEXTURISER
PROCESS PARAMETERS USING
PILOT PLANT TEXTURISER
Feed Pump
T1 (Inlet Temp), °C 41.3
P1 (Inlet Pressure),bar 6.01
Speed, % 49.3
Current Amps 0.67
Barrels
T2 (Inter Temp), °C 21.9
Speed, rpm 910
Current Amps 3.45
Pin Worker
Speed, rpm 591
Current Amps 1.75
Refrigeration
T3 (Product Tem), °C 25.0
T4 (Refri. Inlet Temp), °C 11.4
T5 (Refri. OutletTemp), °C 14.5
TEXTURISING PROCEDURE
1. Heat oil to 70° C with continuous slow stirring.
2. Maintain temperature and add in Lecithin,
Masemul™ Emulsifiers and Goldbeads S36 into this
container and completely melt.
3 Run in texturizing plant under the process
parameters described above.
4. Pack in 250g tubs

2. ICOF (MALAYSIA) Sdn. Bhd.
Suite 2A-3A-1, Level 3A, Tower 2A, Plaza Sentral, Jalan Stesen Sentral 5, 50470 Kuala Lumpur, MALAYSIA, email: fp.sales@icofgroup.com
Tel: +603 2261 4978 Fax: +603 2260 0073 Web:www.musimmas
SHORTENING ACTIVATED CAKE EMULSIFIER
MASEMUL™ EF 25
Technical Memorandum No: TCM-SFQ-009 Pg: 2 of 3
YELLOW CAKE RECIPE
Ingredients %
1st
. Stage Dry Ingredients :
Fine Granulated Sugar 125.00
Shortening Activated EmulsifierS 12.27
Vegetable Oil 10.67
2nd
Stage Dry Ingredients :
High Ratio Chlorinated Cake Flour 100.00
Non-fat Dry Milk 10.00
Salt 3.50
Sodium Bicarbonate 1.69
Monocalcium Phosphate 0.28
Sodium Acid Pyrophosphate-28 2.02
Regular Corn Starch 1.63
Instant Pure Flo F Starch 5.00
Xanthan Gum 0.67
Flavour Butter/Vanilla #2135 1.12
Total Dry Yellow Cake Mix 273.85
1st
Stage Water - 70°F (~21°C) 64.00
Vegetable Oil 22.13
Liquid Whole Eggs 60.00
2nd
Stage Water - 70°F (~21°C) 26.67
Total Wet Yellow Cake Batter 446.65
YELLOW CAKE
PROCEDURE FOR CAKE MAKING
1. In a 5 quart Hobart mixer, dry blend the 1st
stage
ingredients for 2 minutes with a paddle attachment.
2. Scale the 2nd
stage dry ingredients in the order listed
and blend with 1st
stage ingredients for 5 minutes.
3. Scrape down bowl and blend for 5 more minutes.
This can now be utilized as a prepared cake mix blend.
4. To produce batter and cakes, scale and place 1st
stage
water into the bottom of a 5 quart Hobart mixing bowl.
5. Add entire prepared yellow cake mix blend. Add
designated oil and mix for 30 seconds at slow speed.
6. Increase speed to medium or 2nd
speed and mix for
4 minutes. Stop machine and scrape down thoroughly.
7. Add eggs gradually while mixing for 1 minute at slow
speed. Scrape down and mix for 2.5 minutes at medium or 2
8. Add final stage water while mixing for 30-45 seconds
at slow speed. Scrape down and then mix for 1 more
minute at slow speed.
Desired specific gravity is 0.78-0.80 with a batter
temperature of 70°-72°F (21°-22°C).
9. Line the bottom of 8" pans with parchment paper and
grease the sides.
10. Scale 400-410 grams of batter into pan and bake
approximately 25-30 minutes or as required at 360°F
(182°C) in an electric oven.
No Emulsifier
With Emulsifier “X”
With Masemul °
Emulsifiers

3. ICOF (MALAYSIA) Sdn. Bhd.
Suite 2A-3A-1, Level 3A, Tower 2A, Plaza Sentral, Jalan Stesen Sentral 5, 50470 Kuala Lumpur, MALAYSIA, email: fp.sales@icofgroup.com
Tel: +603 2261 4978 Fax: +603 2260 0073 Web:www.musimmas
SHORTENING ACTIVATED CAKE EMULSIFIER
MASEMUL™ EF 25
Technical Memorandum No: TCM-SFQ-009 Pg: 3 of 3
Non-Warranty Clause The information contained in this brochure is based on our own research and development work and is to the best of our
knowledge reliable. Users should, however, conduct their own test to determine the suitability of our products for their own specific purposes.
Statements contained herein should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the
infringement of any patents.
YELLOW CAKE SCORE
Sample
No
Emulsifier
Emulsifier
"X"
Masemul
EF 25
Specific Gravity, g/cm3
0.94 0.69 0.59
Batter Height, cm 1.0 1.75 2.0
Cake Height, cm 2.75 3.00 3.25
Baking Time, min
25
minutes
30 minutes 30 minutes
Moistness ++ +++ ++++
CONCLUSION
Shortening activated cake emulsifier Masemul™ EF25
performs excellently in cakes and shows the following
attributes:
• Scoopable in a thick paste form.
• Easily mixede and well dispersed in cake batter.
• Decreases specific gravity of the cake and
increases both batter and cake height.
• Mouth feel and moistness were found to be
excellent.
• Maintains its texture over 6 months