Alpha-gel emulsifiers
Bake to impress with powerful cake gels

Arogel is a premium range of cake gels giving beautiful looking cakes with high volume and improved freshness. The range also ensures a reliable production and consistent baking quality. Used worldwide for many decades, the range continues to give impressive results.

Alpha-gel emulsifiers <br />Bake to impress with powerful cake gels

Volume


Whipping the right amount of air into the cake is fundamental to getting the right volume in the baked cake. A cake gel in form of an emulsifier improves the batter whipping properties for a high-volume cake.

Volume

Texture


The cake gels have structure adding benefits and give a soft light texture. The final cake will have a fine and regular crumb structure and a nice even surface.

Texture

Stability


By stabilising the batter during baking and the baked cake during cooling, a more reliable baking process can be achieved. This ensures a consistent quality and simply works as an insurance to obtain the same delicious result time after time.

Stability

Arogel by application


The alpha-gel emulsifiers can be used in a variety of applications.

  • Sponge cake
    Sponge cake
  • Swiss roll
    Swiss roll
  • Muffins
    Muffins
  • Pound cake
    Pound cake
  • Layer cake
    Layer cake
  • Cup cake
    Cup cake
  • Madeira cake
    Madeira cake
  • Jaffa cake
    Jaffa cake
  • Icing
    Icing

Why choose an alpha-gel instead of a powder?

Monoglycerides are the most commonly used emulsifier throughout the bakery industry. When properly formulated, they form an alpha-gel, which has proven to be the most efficient emulsifier solution in cake production.

Easier to mix


Easier to mix into a batter as opposed to a powder emulsifier, which may be inactive and not disperse properly.

Faster whipping time


Instantly interacts with other ingredients and reduces the whipping time with 50%. Also saves time by enabling the all-in-method.

Top performance


Secures a fine distribution of ingredients and air bubbles. It is the most efficient form of monoglyceride-based emulsifiers for cake production.

Cost efficient


Low dosage of 0,5% – 2% gives a low cost-in-use. Less rejects and stops on your production line thanks to a more reliable baking process.

How to use

Allows the all-in method, which means dry and liquid ingredients can be added at the same time. One notable modification of this method is to dissolve the sugar first in some of the liquid before mixing in the other ingredients. For some recipes it has shown improved aeration, so that the baking powder quantity can be reduced or the liquid be increased.

Discover the Technical Competence Centre

What is your philosophy on sustainable baking?


Aromatic emulsifiers are made from natural ingredients, such as vegetable fats, glycerol and organic acids. We believe in sustainable baking and give you the option of choosing RSPO certified emulsifiers.

For palm sensitive markets there is also a palm free option available. Jilk PF is newly launched as one of the first palm free alpha-gel emulsifiers on the market.

Learn more about RSPO certified ingredients

Five fast facts


Gives freshness


Extends freshness by retarding moisture loss and inhibiting staling.

Warm climates


Designed for warm climates. Of pure vegetable origin and contains no alcohol.

Pumpable


Pump directly into the production process.

Eliminate trans-fat


Has a supportive role in trans-fat elimination.

Ice cream


Can successfully be applied also in ice cream.

From the range

Colco

Premium all-round alpha-gel emulsifier for outstanding volume, stability and production reliability.  The most concentrated cake gel in the range obtaining excellent result also from low dosage.

Applications
Sponge cake Pound cake
Muffins Swiss roll
Layer cake Jaffa cake

Dosage
10-20g/kg on total weight

Package
10 kg 30 kg

Jilk

Versatile alpha-gel emulsifier favourable for small-scale bakers, due to convenient package size and high tolerance to frequent handling. Improves volume, stability and secures an efficient baking process.

Applications
Sponge cake Pound cake
Muffins Swiss roll
Layer cake Ice cream

Dosage
30 g/kg on total weight

Package
5 kg 10 kg

Jilk 60

Highly efficient all-purpose first-class alpha-gel emulsifier produced in accordance with Halal standard. Adds excellent volume, freshness and stability. Particularly tolerant to warm climate.

Applications
Sponge cake Pound cake
Swiss roll Muffins
Layer cake Jaffa cake

Dosage
15-20 g/kg on total weight

Package
11 kg 32 kg

Colco Swiss

Tailor-made alpha-gel emulsifier for industrial production of Swiss rolls and sponges. Provides a very fine crumb structure that prevents the filling to migrate with the sponge. Also prevents a sticky cake surface and provides a flexible rolling.

Applications
Swiss roll Sponge cake

Dosage
8-18 g/kg on total weight

Package
9 kg

Coba

Alpha-gel emulsifier giving biscuits and cookies a more tender eating structure. Also used for soft cakes rich in fat for extra fine texture. Makes the dough/batter more tolerant to demanding processing and frequent handling.

Applications
Pound cake Muffins
Biscuits Cookies

Dosage
30 g/kg on total weight

Package
28 kg

Aroplus

Pumpable alpha-gel emulsifier particularly strong in cake production using flour with a low protein content. Improves volume, freshness and secures a more consistent cake quality.

Applications
Sponge cake Pound cake
Muffins Swiss roll
Layer cake Jaffa cake

Dosage
10-20 g/kg on total weight

Package
5 kg 10 kg
900 kg

Arosoft Alpha

Alpha-gel emulsifier intended for hamburger buns and similar products. Helps to keep the shape of the bread, gives a whiter crumb and maintains the freshness. Makes the dough pliable and improves volume and resilience.

Applications
White bread Hamburger buns
Rye bread

Dosage
0,7-1,2% of flour weight

Package
29 kg