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How Emulsifiers Improve Air Incorporation in Cakes

Date:2025-07-30
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Achieving a light, fluffy, and moist cake depends not only on ingredients but also on how well air is incorporated and retained in the batter. Emulsifiers play a key role in this process by helping trap and stabilize air. In this blog, we’ll explore how emulsifiers enhance aeration in cakes and identify the most effective types.


Why Is Air Incorporation Important in Cakes?


Air is essential to the volume, texture, and softness of cakes. During mixing, it’s whipped into the batter, and as the cake bakes, the air expands to create a light, porous structure. But without proper stabilization, these air bubbles can collapse—leading to a dense or uneven crumb. That’s why emulsifiers are used: they help trap and stabilize air for a better final result.


How Emulsifiers Help in Air Incorporation?


1. Reduce Surface Tension

Emulsifiers lower resistance between fat and water, making it easier to whip air into the batter—crucial for light cakes like sponges and pound cakes.

Emulsifier for sponges and pound cakes


2. Stabilize Foam

They coat air bubbles, preventing collapse during mixing and baking, which ensures an even rise and smooth texture.


3. Improve Fat Distribution

Emulsifiers help spread fat evenly, creating a stable batter that expands well in the oven, boosting volume and softness.


Best Emulsifiers for Cake Applications


1. Cake Gel Powder

Cake Gel Powder is a ready-to-use cake emulsifier blend made from mono- and diglycerides, polysorbates, and stabilizers. It boosts air incorporation, improves cake softness, and gives a consistent rise. Widely used in commercial baking, cake gel powder for volume and softness helps create light, fluffy cakes with excellent shelf life.


2. Glycerol Monostearate (GMS, E471)

Glycerol Monostearate is widely used in cake baking to improve aeration, volume, and crumb softness. It helps trap air during mixing and slows staling, making it ideal for packaged and fresh cakes.


3. SSL E481 (Sodium Stearoyl Lactylate)

E481 emulsifier strengthens the batter structure and improves air retention during baking. It’s especially effective in high-ratio cake recipes that need extra volume and stability.


4. PGE E475 ( Polyglycerol Esters )

E475 emulsifier is great for cakes with high fat or sugar. They help emulsify fats, improve batter consistency, and increase cake volume. Common in industrial cake mixes.


5. Polysorbates

Polysorbates, especially Polysorbate 60 E435, are effective emulsifiers used in cakes to improve batter aeration and texture. They help blend fats and liquids smoothly, making it easier to trap and hold air during mixing. This leads to better cake volume and a finer crumb. E435 in cakes is especially useful in sponge and chiffon varieties where lightness is key.

E435 in sponge and chiffon cakes                          


6. Lecithin

Lecithin (soy or sunflower-derived) is a natural emulsifier that supports clean-label cakes. It improves batter flow, helps trap air, and is ideal for egg-free or vegan cakes.
 

Conclusion: Benefits of Emulsifiers in Cake Formulations

Feature

Impact of Emulsifiers

Air incorporation

Easier and more stable aeration

Texture

Softer crumb and smoother mouthfeel

Volume

Higher rise and even structure

Mixing tolerance

Reduces the risk of over-mixing

Shelf life

Delays staling, keeps cake moist


The right emulsifier is key to maintaining cake softness and volume by helping trap and stabilize air. For consistent results, especially in clean-label or high-performance cakes, a trusted food additive supplier is essential.

 

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