Alpha-gel emulsifiers

Volume

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

Texture

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

Stability

Stabilising the batter during baking, and the baked cake during cooling, results in a more reliable baking process. This ensures consistent quality and the same delicious result time after time.

Arogel by application

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

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

Why choose an alpha-gel instead of a powder?

Monoglycerides are the most commonly used emulsifiers in 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 whipping time by 50%. Also saves time by enabling the all-in-one method.

Top performance

Secures a fine distribution of ingredients and air bubbles. 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. Fewer rejects and stops on production line thanks to a more reliable baking process.

How to use

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

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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 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 also be applied 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

Jilk PF

Palm oil-free formulation of our versatile alpha-gel emulsifier, Jilk. 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

Alpha-gel emulsifiers Bake to impress with powerful cake gels