MFC compound pastry emulsifier

Definition of RYOTO? MFC-68

RYOTO? MFC-68 is a compound emulsifier that upgrades functions of that of tradition SP (sponge cake). It is made from premium edible emulsifier and delicate ingredients, with undesirable odors weakened by advanced emulsification technology to highlight the flavors of raw materials such as egg and butter. Cakes will preserve moisture, soft taste and edibility.

Challenge of cakes

Cakes may lead to thirst, roughness and full of debris. That’s because cakes contain a great deal of starch, so the moisture inside may evaporate by 70% to 80% after baking, belonging to the most easily aged water. There is a contradiction between moisturizing and anti-aging;

Continuous production in the production line: affected by paste stabilization, the yield is not sure.

Peculiar smell of emulsifier interferes the flavors of eggs and milk.

Strengths of RYOTO? MFC-68 are as follows:

More moisture of products.

Anti-aging of starch to remain fluffy and soft flavor.

Superior resistance to oil and water (egg) to stabilize paste status and lift yield.

Highlight the flavors of high-end raw materials such as eggs and milk by weakening emulsifier taste.

How does RYOTO? MFC-68 work in cakes?

The surface of the bubbles in cake batter is covered by two layers of water and oil. This structure is more uniform and stable.

Remarkable emulsification technology reduces undesirable taste to the minimum and highlights the flavor of high-end raw materials.

When baking and storing finished products, starch molecules will be wrapped and combined with starch molecules by oil and emulsifier of RYOTO? MFC-68, so as to inhibit starch aging and reduce starch dehydration.

Applications

Cakes with mid/long shelf life such as sponge cake, pound cake and mellow pound cake.

Highly professional production technology

Mitsubishi Chemicals is expert in producing RYOTO? sucrose ester with the highest purity among similar products. RYOTO? MFC adopts the sucrose ester independently developed by Mitsubishi Chemicals to ensure purity and high quality. By means of distinctive preparation technology and profession, stringent corporate management of Mitsubishi Chemicals, products can be properly saved for 18 months.

Mitsubishi Chemicals

Mitsubishi Chemicals has built a research institute and a R&D team in Yokohama, Japan. Senior pastry R&D masters are employed to conduct R&D. Personnel in technical support and sales in China get training and knowledge in the institute at regular intervals, thus bringing new products back to China for conversion. Meanwhile, Mitsubishi Chemicals is equipped with Japanese technical and sales personnel to support business in China, who will facilitate frequent client exploration and service providing, share the latest trends and items in Japan and introduce references and R&D concepts for Chinese customers. These staff will participate in the preliminary R&D, formula allocation, equipment purchase, debugging, packaging and scheme for shelf life of products in the production line, and professional technical support from soup to nuts. By summarizing decades of experience of domestic customer service, MFC plays an outstanding role in moisture and taste maintenance of steamed cake, pound cake, sponge cake and chiffon cake. Customers who produce these types of cakes also provide solid support for our business development.