Confectionery & Bakery

EXCELSPONGE-570-MB the Aerating Emulsifier for Sponge Cake. Create light, fluffy, and irresistibly delicious sponge cakes with ease using EXCELSPONGE-570-MB, the exceptional aerating emulsifier in a convenient paste form. Developed by Riken Vitamin, a trusted name in the industry, this specialized product is designed to elevate your sponge cake creations to new heights. Key Features: Superior Aeration: EXCELSPONGE-570-MB harnesses its unique formulation to deliver exceptional aeration properties, resulting in sponge cakes with a delightful, airy texture that melts in your mouth. Stable Emulsification: Achieve the perfect balance of ingredients and enjoy consistent emulsification throughout your baking process, ensuring a flawless and uniform texture in every bite. Easy-to-Use Paste Form: The user-friendly paste form of EXCELSPONGE-570-MB allows for effortless incorporation into your sponge cake recipes, saving you time and effort in the kitchen. Why Choose EXCELSPONGE-570-MB? Consistent Quality: Riken Vitamin is renowned for its commitment to superior quality and rigorous product testing, ensuring that each batch of EXCELSPONGE-570-MB meets the highest standards of excellence. Trusted Expertise: With years of experience and expertise in the baking industry, Riken Vitamin understands the unique requirements of sponge cakes and has formulated EXCELSPONGE-570-MB to deliver outstanding results. Versatile Application: Whether you're a professional baker or an enthusiastic home cook, EXCELSPONGE-570-MB is the perfect choice for creating light and fluffy sponge cakes that will impress even the most discerning palates.

AXIMUL F233 is a vegetable derived grade glycerol mono oleate with certification of both halal & kosher & RSPO. AXIMUL F233 function as an emulsion foaming agent and antifoaming agent, displays with the key feature of no taste and can be used as an extrusion aid. AXIMUL F233 can be used in the applications of whipped toppings, sugar industry, powdered milk and cakes.

AXIMUL F240 Food Emulsifiers orient in solution, so that the hydrophilic component is compatible with the lipophilic component of the solution. Small droplets are formed within solution, and these dispersions can be either oil-in-water or water-in-oil depending on the continuous phase. The internal or dispersed phase is dispersed in the external, continuous phase in the form of fine droplets.

AXIMUL F236 Food Emulsifiers orient in solution, so that the hydrophilic component is compatible with the lipophilic component of the solution. Small droplets are formed within solution, and these dispersions can be either oil-in-water or water-in-oil depending on the continuous phase. The internal or dispersed phase is dispersed in the external, continuous phase in the form of fine droplets.