Cake Gel Emulsifier is used for adding volume to sponge cake roll, cake dough, and ice cream. It is used as an emulsifier and stabilizer in Sponge Cake, Swiss Roll, and Cake production.

This Pastry Additive acts as an emulsifier that creates a homogeneous blend and will give in­creased volume, softness, and shelf life in cakes, sponge cakes, and swiss rolls. It may, also decrea­se the quantity of egg use. It decreases egg consumption and delays staleness and preserves taste by improving the structure of the final product and also prevents it from sticking to the palate while eating because of the spongy structure it brings