Abstract
AbstractAccompanying demands for product changes in formulation, recipe preparation and processing of prepared cake mixes have been modifications in the shortening and emulsifier system. Shortenings and emulsifiers are a major consideration in cake mix formulation and can provide the formulator with new opportunities. This research investigates the development of a shortening for a dry cake mix system with consideration given to three major factors. First, the type of fat used—its source, its crystalline structure, its ability to aerate and its physical form. Secondly, the type and amount of emulsifiers—mono‐ and diglycerides, polyglycerol esters, propylene glycol monoesters and glycerol lacto esters are reported. Third, the processing of the dry mix and its effect on the fat.
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