FORMULATIONS

Ashland Specialty Ingredients

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FORMULA 01-1056

Formulating Full Fat and Low Fat Cake Mixes with

Aqualon Cellulose Gum
Introduction
Aqualon cellulose gum, food-grade purified sodium carboxymethyl cellulose, is widely used in cakes containing
shortening because of its ability to bind water and control the consistency of batters. Cakes of this type are easier to
prepare when they contain Aqualon cellulose gum, and they have improved score and extended shelf life. Generally,
the batter for this type of cake is prepared in a single operation by adding liquid to a dry blend of the ingredients and
mixing.

Reasons for Using Aqualon Cellulose Gum

A prime requirement in cake preparation is that ingredients be properly developed and hydrated during the batter
preparation. Thorough mixing is required to disperse and emulsify the shortening, as well as to develop the protein. A
certain amount of air should be entrained in this process. All of these requirements are aided if a predetermined
viscosity can be rapidly developed and maintained in the batter to assure necessary shearing during mixing and to
form a rich, creamy batter. Aqualon cellulose gum quickly develops the desired viscosity in the batter; then, during
baking, the batter loses viscosity at a favorable rate so that fine cells and a good volume are attained in the cake.
Batters that are too thick result in reduced cake volume, thick cell walls, thick crusts, and poor contours. Batters that
are too thin result in low cake volumes, porous crusts, and poor contours and cell structure.

Advantages of Using Aqualon Cellulose Gum in Cakes

Greater liquid addition:
Provide more moisture after baking, resulting in cakes of improved score and shelf life.
Permit use of higher sugar levels for sweeter and more tender cakes.
Minimize heat damage to fat through use of higher moisture levels.
Good control of batter viscosity:
Permit short mixing times and single-stage addition of liquid
Assure good blending of cake ingredients
Improve the suspending properties of the batter.
Improves tolerance to recipe variations:
To counteract variation in dry-mix preparation.
To protect against variation in amount of liquid added.

All statements, information, and data presented herein are believed to be accurate and reliable, but are not to be taken as a guarantee, an express warranty, or an implied warranty of merchantability or fitness for a particular purpose, or
representation, express or implied, for which Ashland assumes legal responsibility. Registered trademark, Ashland or its subsidiaries, registered in various countries. Trademark, Ashland or its subsidiaries, registered in various
countries. *Trademark owned by a third party. 2011, Ashland.
Rev. 9-2011

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Advantages Over Other Hydrocolloids

While other hydrocolloids can perform some of the same functions in cake mixes, Aqualon cellulose gum is preferred
because of a number of technical advantages that it offers, such as:

Rapid hydration to provide instant viscosity.

High water-binding capacity.
Effectiveness at low concentrations.
Wide choice of viscosity types to provide desired thickening.
Variety of particle sizes to facilitate handling and use.
Desirable viscosity decrease during baking.
Absence of odor and taste.

Types of Aqualon Cellulose Gum Recommended

Various particle sizes are available and a fine grind, such as Aqualon CMC-7HXF, may be preferred where the fastest
hydration rates are required. Other variations in Aqualon cellulose gum types that may be important in this use
include:

Smooth types, Aqualon CMC-7H3SF, which possesses low gel strength in solution.
Medium-viscosity types, Aqualon CMC-7M8F, which provide less thickening than the H-types.
Extra high viscosity types Aqualon CMC-7H4F, for greatest thickening.
Water-binding specialty type Aquasorb CMC-A500 for maximum liquid addition and viscosity

Formulating with Aqualon Cellulose Gum

A high-quality shortening cake requires a delicate balance of the basic ingredients. Aqualon cellulose gum cannot be
fairly evaluated by straight addition to an existing formulation. Such addition might result only in loss of volume for the
cake.
The type and amount of Aqualon cellulose gum to be used can vary from one cake formulation to the next. In order to
gain the maximum advantages from the use of Aqualon cellulose gum, it is necessary to make certain changes in the
formulations. These changes include such things as an increase in liquid level, an increase in sugar: flour ratio, and
an adjustment of the leavening and shortening. There are no flavor limitations on the use of Aqualon cellulose gum.
However, use of excessive quantities of any thickener such as Aqualon cellulose gum should be avoided, as this may
lead to loss of volume and to gumminess.

Full Fat Cake Mixes

The advantages of using Aqualon cellulose gum in cakes containing 10% or more shortening have been discussed.
When adding Aqualon cellulose gum to existing formulations, the following changes should be made in the recipe to
assure that maximum benefits are obtained from the use of Aqualon cellulose gum.

Aqualon cellulose gum concentration is generally 0.250.5% of cake solids.

Liquid level increases by 1012%.
Sugar: flour ratio increases by 1020% in all mixes except unflavored white cake.
Slow-acting acid ingredient is used in leavening.

The use of acid ingredients such as sodium acid pyrophosphate or sodium aluminum sulfate is preferred to the faster
acting type such as monocalcium phosphate. In these mixes, it is preferred to have the carbon dioxide from the
leavening released after the batter has been fully developed, or even in the initial baking stages. A typical change in
the leavening system would be as given in Table I.

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Table 1. Comparison of leavening systems

Ingredients
Sodium bicarbonate
Sodium acid pyrophosphate
Monocalcium phosphate
Sodium aluminum phosphate

Percent by Weight of Solids__________

No Aqualon cellulose gum
With Aqualon cellulose gum
Formula A
Formula B
1.10
1.21
1.10
0.60
0.40
0.25
0.25

Formulating High-Shortening Cakes with Aqualon Cellulose Gum

Ingredients for dry mix
Sugar
Flour
Shortening
Milk solids
Dextrose
Salt
Soda
Monocalcium phosphate
Aqualon cellulose gum 7HF
Sodium aluminum phosphate
Cocoa (Dutched)

Ingredients for the finished cake 8-inch round

Dry mix, g
Water, g
Eggs, unbeaten
Bake time, min

White
38.8
42.9
11.0
2.5
2.0
0.7
0.8
0.5
0.2
0.6
100.0

Composition, percent by weight

Yellow
Devil's Food
42.8
40.9
40.4
35.8
11.0
11.0
1.5
1.0
1.0
2.0
1.0
1.0
0.9
1.4
0.5
0.5
0.4
0.9
6.0
100.0
100.0

270
140
1 whites
3035

270
150
1 whole
3035

270
150
1 whole
3035

Method
1.
2.
3.
4.

Preheat oven to moderate temperature (350 F/177 C).

Cut parchment paper to line bottom of cake pan. Spray pan with non-stick coating.
To dry mix, add all at once the water and eggs. Beat 3 minutes on speed 6 until smooth.
Bake in 8-inch layer pans as directed above. Cool cake in pan 10 min, remove and cool on cake racks.

Low Fat Cake Mixes

The use of Aqualon cellulose gum in cake mixes permits formulation of yield a high quality cake with a considerably
reduced shortening content. The advantages are the same for low-shortening cake mixes as for the high-shortening
ones. In addition, the ability to reduce the shortening level below 10% reduces the cost.
Additional advantages to be gained in the manufacture of low-shortening mixes include faster plant processing
because of better flow of the dry mix, and better shelf life in the presence of lower fat content.
In the formulation of low-shortening mixes, use of highly emulsified shortening is recommended. Emulsifier levels of
10 to 35% of the weight of the shortening have given the best results.

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Major recipe changes required to produce a low-shortening mix from an existing high-shortening formulation are:
Reduce shortening to 2 to 8% of mix.
Increase emulsifier content of shortening.
Double Aqualon cellulose gum level used in the same mix at high shortening levels.
Increase liquid addition by about 33%.
Increase the sugar: flour ratio by 15 to 30%.
Add a humectant such as glycerin, sorbitol, or dextrose at levels of 0.25 to 10%.
Adjust the leavening as described for high-shortening cakes.

Formulating Low-Shortening Cakes with Aqualon Cellulose Gum

Composition, Percent by Weight
Yellow
Devil's Food

Ingredients for Dry Mix

White

Fine-grind sugar
Cake flour
Cocoa (Dutched)
Dextrose
Shortening(a)
Sodium bicarbonate
Nonfat dry milk solids
Salt
Aqualon cellulose gum 7HF
Sodium acid pyrophosphate

46.95
40.80
2.00
5.00
0.76
2.50
0.70
0.21
1.08
100.00

47.39
40.74
1.50
5.00
0.74
2.00
0.70
0.90
1.03
100.00

47.90
36.85
6.50
5.00
1.12
1.00
0.70
0.50
0.43
100.00

_______________________________________
(a) Shortening consists of:
Hydrogenated hydrogenated vegetable oil
Propylene glycol monostearate
Lecithin

Percent by Weight

Formulation for the Finished Cake

White

Yellow

Dry mix, g
Water, g
Eggs, unbeaten
Bake time, min

270
140
1 whites
30-35

270
150
1 whole
30-35

72.1
21.5
6.4
100.0

Devil's Food
270
150
1 whole
30-35

Method
1.
2.
3.
4.

Preheat oven to moderate temperature (350 F/177 C).

Cut parchment paper to line bottom of cake pan. Spray pan with non-stick coating.
To dry mix, add all at once the water and eggs. Beat 3 minutes on speed 6 until smooth.
Bake in 8-inch layer pans as directed above. Cool cake in pan 10 min, remove and cool on cake racks.

Product Safety
Read and understand the Material Safety Data Sheet before using this product.