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Trans Fat Free Cake Gel Emulsifier for Bakery
US$0.50-6.30
500 kg
Sample price:US$0.00/200g.Request sample
Product profile
Customization
AvailableFormula
C64h126o26EINECS
500-020-4Model NO.
1180Packaging Material
PlasticStorage Method
NormalShelf Life
>12 MonthsType
EmulsifierResource
ChemosynthesisProperty
Non-ionic EmulsifiersDosage
1-3%Appearance
Milky Oil CreamFunction
Cake Improving AgentApplication
Flour Products, Jelly/Ice Cream, Baked GoodsTransport Package
10kg PailSpecification
03Trademark
RichemOrigin
ChinaHS Code
340239000Production Capacity
30000mt/YearKey features
Trans-Fat Free Formula: Safe to handle and free from trans-fats, ensuring healthier baking results.
Enhanced Foam Stability: Significantly reduces whipping time while improving foaming and moisture retention.
Extended Shelf Life: Delays starch retrogradation to keep cakes soft, moist, and tender longer.
Versatile Application: Ideal for flour products, jelly, ice cream, and various baked goods.
OEM/ODM Support: Customization available for appearance, dosage, and function via OEM/ODM services.
High Cost Performance: Optimized models offer exceptional value with consistent, high-quality results.
Easy to Use: Simplifies baking process with fewer ingredients required for uniform texture.
Flexible Packaging: Available in 5kg, 10kg, and 20kg plastic drums or pails for convenience.
Company profile
Business Type: Manufacturer/Factory CertifiedR&D Capacity: ODM Service Available & OEM Service Available CertifiedExport Year: 23 years CertifiedNearest Port: Shanghai PortAverage Response Time: ≤1.08h CertifiedTerms of Payment: LC, T/T, D/P, etc.
About Our Factory & Business Background
AddressRm 102, Block 3, No. 51, 1895 Lane, Hutai Road, Shanghai, China
International Commercial Terms(Incoterms)FOB, CIF, CFR, EXW
Average Lead TimePeak Season Lead Time: one month Off Season Lead Time: within 15 workdays
Minimum Order Quantity1g
Supply Chain Partners510
Our Production Capability & Technical Expertise
Main ProductsPolysorbate 60/80/20, Sorbitane Monostearate/Sorbitan Ester, Hydrogenated Castor Oil, Magnesium Myristate, Lanolin Anhydrous, Dimethyl Sulfone/Msm/MSN/Methyl Sulfonyl, Organic Notoginseng Powder/ Nature Pear Powder, Propylene Glycol Monostearate Sodium Stearyl Lac, Hydroxypropyl-Beta-Cyclodextrin, Alkyl Ketene Dimmer Wax AKD1840/1865/1895
QA/QC inspectors1 people
Inspection Type for Finished Products100% inspection(Visual inspection & Function inspection)
Inspection Method for Finished ProductsFinished product checked by packing staff
R&D Engineers1 people
Traceability of Raw MaterialsYes
Our Industry Experience & Global Business Record
Main MarketsNorth America, South America, Eastern Europe, Southeast Asia, Africa, Oceania, Mid East, Eastern Asia, Western Europe
Number of Foreign Trading Staff5
Overseas Agent/BranchYes
Product Q&A
Q:What is the recommended dosage for this cake gel emulsifier?
A:
The recommended dosage is 1% to 3% based on the total material weight.
Q:How should the product be stored to maintain its quality?
A:
Store in a cool, dry place in tightly sealed packages, away from heat and light.
Q:What is the shelf life of the product?
A:
The shelf life is greater than 12 months, typically around 1 year.
Q:What are the main benefits of using this cake gel?
A:
It reduces whipping time, enhances foam stability, improves moisture retention, and creates a soft, moist texture.
Q:Is this product suitable for trans-fat-free baking?
A:
Yes, the product is trans-fat free and safe to handle for healthier baking options.
Send Inquiry
*To:
Shanghai Richem International Co., Ltd.
Shanghai Richem International Co., Ltd.*Content:
Supplier replies will be sent to your registered email
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