Primary Applications : Sponge cakes / Pound cakes Chiffon cakes Cup cakes / Muffins Layer cakes / Moist cakes High & Low fat cakes Swiss rolls / Eggless cakes Bakery cake margarines & shortening Key Benefits : Improve softness, tenderness, batter aeration, air incorporation & crumb structure Optimal fat-air interface emulsifier Uniform gas cell size structure Extend shelf life and reducing staling effect More fat tolerance Reach us at http://www.gsi-worldwide.com/