Cake oil, paste, is the production of sponge cake indispensable additives, but also widely used in various Chinese and Western shortbread, can play a variety of emulsification.

In the early 1980s, the domestic production of sponge cake has not been added to the cake oil, in the whipping time is very slow, the yield rate is low, the finished product of the organization is also rough, there will be a serious egg smell. Later, with the addition of cake oil, the whole process of whipping sponge cake takes only 8-10 minutes, and the yield is greatly improved, the cost is also reduced, and the finished product is baked with even and fine organization and soft texture.

Cake oil must be sure to ensure that the batter is fully dissolved before the completion of the mixing, otherwise there will be precipitation and lumps; the batter in the addition of cake oil can not be a long time mixing, because excessive mixing will be too much air mixing into the air bubbles, but not able to stabilize the rupture, resulting in the final volume of the finished product sinking, the tissue into a cotton-like.

Expanded Information

The main ingredient of cake oil is a chemical compound - monoglycerides plus palm oil as the emulsifier. The palm oil in it is a saturated fatty acid oil, which can cause cardiovascular disease in human beings with long-term use. In the Western pastry industry, cake oil is mainly used with eggs, flour, water, mixing, made of cake, but also with vegetable oil, water, milk powder together to make the so-called "whipped cream", made of a variety of patterns, coated in the cake surface and sandwich. This additive is also cheaper, 10 kilograms of a barrel of the market retail price of about 80 yuan.

According to nutrition and health experts, cake oil is not a nutritious raw material, but a less toxic, relatively safe food additives. In the "national food additives consumption health standards (GB2760)", the use of this additive is clearly defined, the general maximum use of 6g/kg.

Despite such clear provisions, but the actual use of the actual added how much, the consumer is not well defined. Although moderate consumption has little effect on the human body, but after all, it is a chemical compound, excessive consumption will have side effects. Consumers are unaware of the situation, long-term consumption of cakes with excessive additives, easy to cause high blood cholesterol, atherosclerosis, cardiovascular disease.

Baidu Encyclopedia - Cake Oil