Cognis Launch Aerating Solution for Cakes

With its innovative emulsifier combination, and specially developed manufacturing process, Spongolit 530 is suitable for all kinds of cakes including those with fat. Trans fatty acid rich shortenings can now be replaced by combining trans fatty acid-free oils and Spongolit 530.

25/07/06 Volume, crumb texture and shelf-life are all important characteristics of a high-quality cake product. Formulators of cake-mixes and industrial bakeries are always looking for aerating agents that deliver these properties, while also being easy to use. With Spongolit 530, Cognis has now developed a universally applicable aerating agent which fulfills these requirements. With its innovative emulsifier combination, and specially developed manufacturing process, Spongolit 530 is suitable for all kinds of cakes including those with fat. Even better: trans fatty acid rich shortenings can now be replaced by combining trans fatty acid-free oils and Spongolit 530.

The new aerating agent combines Cognis’ emulsifiers in a novel way, containing lactic acid esters of mono- and diglycerides, acetic acid esters of mono- and diglycerides, polyglycerol esters and monoglycerides. The result is an aerating agent that is also ideal for use with batters that contain fat, which are usually more problematic in terms of aeration. Moreover, the manufacturing process has been specially designed to guarantee optimum performance and a long product shelf-life. The combination of the innovative system and the unique way it is manufactured makes Spongolit 530 compatible with virtually all flours, recipes and processes.

Improved performance in sponge cakes
Using Spongolit 530 results in moderately aerated cake batters. The product remains tolerant and stable even when the batter is beaten for an extended period of time, greatly simplifying the manufacturing process. The aerating agent gives cakes a fine and regular crumb texture, with the elasticity and strength to absorb liquid well and/or ensure suitability with cream filling. Cakes baked with Spongolit 530 are also less prone to crumble when cut. The cake volume will be medium-high and it will stay fresh for an extended period of time. As the product is fat-tolerant, it is suitable for use in sponge cakes with added fat content, pound cakes and high-ratio cakes with and without fat.

Spongolit 530 can be used in all kinds of cakes made from whipped batters. It is especially designed for the so-called “all-in method“, where all the ingredients are added at the same time and beaten together. In small bakeries and large cake factories alike, the agent guarantees consistent product quality. It is available as a free-flowing powder.

Functional food ingredients for the future
As a result of its decades of food technology experience, especially in processing high-quality natural-sourced raw materials, Cognis is able to offer a constant stream of product innovations. “Cognis’ Spongolit 530 enables manufacturers to improve their products, and to increase the efficiency of their manufacturing processes at the same time. The result is an easy-to-handle solution that ensures excellent quality in all types of cakes,” comments Andreas Funke, Product Group Manager Food Technology. “Our specialization in particular technologies and our tradition of innovation have made us leaders in many areas of food technology. By continually reviewing our range of products, we ensure our ability to meet the changing needs of today’s formulators and consumers.”