Cake composition with an emulsifier

Abstract

The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to 1.4 parts of Sodium stearoyl-2-lactylate (SSL), 15.4 to 15.8 parts of Polysorbate-60 (PS-60), 15.4 to 15.8 parts of Sorbitan monostearate, 0.12 to 0.16 parts of Sodium dodeceyl sulphate (SDS), 5.0 to 7.0 parts of glycerol and 0.5 to 1.5 parts of lactic acid on 100 parts of water and also a process for preparing the same.

1 . An improved cake composition comprising the following ingredient parts by weight:  
     
       
         
               
               
               
               
               
             
                   
                   
               
                   
                   
               
                   
                 a. 
                 Wheat flour 
                 95-105 
                   
               
                   
                 b. 
                 Crystal sugar 
                 95-105 
               
                   
                 c. 
                 Egg 
                 110-130 
               
                   
                 d. 
                 Shortening 
                 60-70 
               
                   
                 e. 
                 Calcium propionate 
                 0.25-1.25 
               
                   
                 f. 
                 Baking powder 
                 0.25-1.25 
               
                   
                 g. 
                 Salt 
                 0.25-1.00 
               
                   
                 h. 
                 Acetic acid 
                 0.05-0.25 
               
                   
                 i. 
                 Water 
                 8-12 
               
                   
                 j. 
                 Essence 
               
                   
                   
                 Lemon 
                 2.0-3.0 
                 ml 
               
                   
                   
                 Vanilla 
                 1.75-3.25 
                 ml 
               
                   
                 k. 
                 Emulsification composition 
                 4.0-12.0. 
               
                   
                   
               
                   
                   
               
           
              
              
             
             
              
              
              
              
              
              
              
              
              
              
              
              
              
              
              
             
          
         
       
     
   
   
       2 . The improved cake composition according to  claim 1 , wherein said emulsification composition comprises 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to 1.4 parts of Sodium stearoyl-2-lactylate (SSL), 15.4 to 15.8 parts of Polysorbate-60 (PS-60), 15.4 to 15.8 parts of Sorbitan monostearate, 0.12 to 0.16 parts of Sodium dodeceyl sulphate (SDS), 5.0 to 7.0 parts of glycerol and 0.5 to 1.5 parts of lactic acid on 100 parts of water.  
   
   
       3 . The improved cake composition according to  claim 1 , wherein said emulsification composition comprises 15.6 parts of Distilled glycerol monostearate (DGMS), 15.6 parts of Poly glycerol monostrearate (PGMS), 1.2 parts of Sodium stearoyl-2-lactylate (SSL), 15.6 parts of Polysorbate-60 (PS-60), 15.6 parts of Sorbitan monostearate 0.14 parts of Sodium dodeceyl sulphate (SDS), 6.0 parts of glycerol and 1.0 parts of lactic acid on 100 parts of water.  
   
   
       4 . The improved cake composition according to  claim 1 , wherein the pH of said emulsification composition is neutral.  
   
   
       5 . The improved cake composition according to  claim 1 , wherein the incorporation of said emulsification composition in the batter produces a decrease in batter density and an increase in fine, uniform and evenly distributed air cells, resulting in cakes with an increased specific loaf volume and a decreased crumb firmness value.  
   
   
       6 . The improved cake composition according to  claim 5 , wherein the cake thus obtained has a crumb firmness value in the range of 950-1175 g.  
   
   
       7 . The improved cake composition according to  claim 5 , wherein the cake thus obtained has an overall sensory score of 93%.  
   
   
       8 . The improved cake composition according to  claim 1 , wherein said emulsification composition is prepared according to a process comprising the steps of: 
 (a) mixing 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to 1.4 parts of Sodium stearoyl-2-lactylate (SSL), 15.4 to 15.8 parts of Polysorbate-60 (PS-60) and 15.4 to 15.8 parts of Sorbitan monostearate with 100 parts of water;    (b) heating the aqueous solution of step (a);    (c) adding 0.12 to 0.16 parts of Sodium dodeceyl sulphate (SDS), 5.0 to 7.0 parts of glycerol and 0.5 to 1.5 parts of lactic acid to the heated mixture of step (b) and blending the same to obtain a homogenous mixture, and    (d) adjusting the pH of the mixture of step (c), and allowing the same to set to obtain the emulsifier composition.    
   
   
       9 . The improved cake composition according to  claim 8 , wherein the emulsification composition is used to make cakes with improved crumb cell characteristics, volume and specific loaf volume and textural characteristics such as optimum moistness, tenderness and softness.  
   
   
       10 . The improved cake composition according to  claim 8 , wherein in step (a), 15.6 parts of Distilled glycerol monostearate (DGMS), 15.6 parts of Poly glycerol monostrearate (PGMS), 1.2 parts of Sodium stearoyl-2-lactylate (SSL), 15.6 parts of Polysorbate-60 (PS-60) and 15.6 parts of Sorbitan monostearate are added to 100 parts of water.  
   
   
       11 . The improved cake composition according to  claim 8 , wherein the water is heated to 60° C., followed by the addition of emulsifier, SDS, glycerol, lactic acid while stirring, and the pH of the mix is adjusted to neutral.  
   
   
       12 . The improved cake composition according to  claim 8 , wherein in step (b), the aqueous solution is heated to a temperature of 60° C.  
   
   
       13 . The improved cake composition according to  claim 8 , wherein in step (c), 0.14 parts of Sodium dodeceyl sulphate (SDS), 6.0 parts of glycerol and 1.0 parts of lactic acid are added to the hot aqueous solution of step (b).  
   
   
       14 . The improved cake composition according to  claim 8 , wherein the incorporation of emulsifier composition in the batter produces a decrease in batter density and an increase in fine, uniform and evenly distributed air cells, resulting in cakes with an increased specific loaf volume and a decreased crumb firmness value.  
   
   
       15 . The improved cake composition according to  claim 8 , wherein the cake thus obtained has a crumb firmness value in the range of 950-1175 g.  
   
   
       16 . The improved cake composition according to  claim 8 , wherein the cake thus obtained has an overall sensory score of 93%.