Aromatic Emulsions – Dorothy, Arosoft Cake

The Aromatic Emulsions specifically target the ageing process in cake products to retain freshness and softness throughout shelf life. They are composed of water, oil, and specific emulsifiers (E471, E481). These emulsifiers are developed to form a complex with starch through the incorporation of the fatty acid into the amylose helix, thus preventing starch retrogradation and staling. As a result, the ageing process can be slowed down and softness, tenderness and moistness can be retained throughout shelf life. The emulsifier helps to reduce the overall size of the air bubbles in the batter and improves their stability also during baking. The small, stabilized, and evenly distributed air bubbles result in a very tender, fine and uniform cake texture during baking. The finer texture favours also a brighter crumb. 

The Aromatic Emulsions interact with the starch and delay starch retrogradation. As a result, the staling process is slowed down and the shelf life, freshness, and moisture retention are improved. Therefore, the softness of the baked good is improved, especially over time and the eating quality is significantly better.