Compound Cake Emulsifiers Poniard CP617
Compound Emulsifier (Cake Emulsifiers) Poniard™ CP617 - 20 kg/carton. Light yellow waxy beads or powder formulation designed for professional bakery applications.
Product Overview
White to light-yellow powder with characteristic odor. Blended with several emulsifiers using specialized spray process and mixture technology. Functions as both air inflation agent and emulsifier in cake production.
Ingredient Composition
Carrier: Glucose syrup, milk powder
Emulsifier: E 472b, E 472a, E 481(i), E 450(iii)
Dispersing auxiliary: E 433
Key Characteristics
- Formulated from optimized food emulsifiers and superior accessory components
- Maintains characteristic egg odor persistence throughout baking process
- Enhanced aeration speed for improved volume and texture
- Excellent performance in cake structure with enhanced water retention
- Balanced emulsifying and aerating functions adaptable to various egg, water, and oil formulations
- Superior retrogradation resistance of starch for optimal baked attributes
- No additional cake gel paste or SP emulsifier ingredients required in recipes
Product Specifications
| Parameter |
Specification |
| Arsenic (as As) mg/kg |
≤2 |
| Lead (Pb) mg/kg |
≤1 |
| Salmonella (25g) |
Absent |
| Staphylococcus aureus (25g) |
Absent |
Recommended Usage
Poniard™ CP617 is designed for cake pre-mix powder and commercial cake processing with nitrogen filling equipment. Suggested dosage is 3-5% of egg content or 1-5% of total batter weight. Adjust dosage according to specific formulation requirements.
Storage Conditions
Store in original unbroken packaging in dry conditions. Maximum temperature: 25°C/77°F. Maximum relative humidity: 80%. Protect from direct sunlight and odorous products. Shelf life: approximately 12 months.
Regulatory Compliance
All ingredients in Poniard™ CP617 meet specifications established by FAO/WHO, European Union, and Food Chemicals Codex standards. Individual emulsifier components comply with EU references and US FDA regulations including 21 CFR§172.852, 21 CFR§172.828, 21 CFR§172.846, and 21 CFR§182.6789.
