Abstract
AbstractSeveral emulsifiers were tested for their effects on the functionality of white layer cake batters in which plastic shortening was replaced with vegetable oil. The RV‐1 emulsifier, a water dispersion of a mixture of sodium stearoyl lactylate, sorbitan monostearate and polysorbate 60 gave the best results when used in cake batters having the oil (corn oil or canola oil) content reduced as low as 6 or 3% (on flour basis) and sucrose (30%) replaced with either sorbitol or polydextrose. The cakes were comparable in quality with the plastic shortening control. To achieve this comparable quality, the emulsifier was used at 3% on flour basis and at a higher hydration than that of the control. Somewhat lower, but still acceptable, rating was received by cakes prepared with Atlas A. Propylene glycol mono fatty acid Esters (PGME, Atmul P 44 and RV) were found unsuitable for the tested system under the given conditions of formula and procedure.
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