FORMULATIONS

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FORMULA 01-1059

Cupcakes with Aquasorb A-500 cellulose gum


Introduction

Aquasorb A-500 cellulose gum (E-466) is a high purity, food grade water soluble cellulosic with a high capacity to hold
moisture. Aquasorb A-500 cellulose gum extends moistness in bakery products through shelf life. This moisture
holding property makes it possible to add increased water to bakery formulations. In the following formulations, with
just 0.58% (flour weight basis) of Aquasorb A-500 cellulose gum, 15% more water can be added to a cupcake
formulation versus reference formulation.

Formulation

Reference
Formulation
Formulation with
Aquasorb
TM
A500 cellulose
gum
Ingredients: (% flour wt basis) (% flour wt basis)
Aquasorb A500 cellulose gum 0 0.58
Wheat Flour 100 100
Wheat Starch 6.3 6.3
Sugar 87 87
Margarine 97 97
Sodium bicarbonate 1.35 1.35
Sodium Acid Pyrophosphate 15 1.74 1.74
Emulsifier E471 0.48 0.48
Salt 0.48 0.48
Pasteurized egg 97 97
Water 0 15
Preservative 1.9 1.9


Method

1. Mix all ingredients 2 minutes at slow speed, then 1 minute at high speed.
2. Fill the cups with the batter (55 gram; cup).
3. Bake 30 minutes at 160C (325F).

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Comparison of the cupcakes with and without Aquasorb A-500 cellulose gum

Compared with cupcakes without Aquasorb

A-500 cellulose gum, cupcakes with Aquasorb A-500 cellulose gum have:

- Better yield due to additional water versus reference formulation (no Aquasorb A-500 cellulose gum), which
contains no water.
- Improved softness of the cupcake during storage.
- More uniform structure of the cupcake and better crown.
- Excellent freshness after 30 days storage (evaluation by panel testing).

0.00
0.50
1.00
1.50
2.00
2.50
F
o
r
c
e
(
k
g
)
Cupcake Softness Over Ti me
3 Days
11 Days
30 Days
Softer cupcake needs
less force to compress.
Reference formulation Formul ati onwi th Aquasorb
TM
A500


Note. Cupcake softness was measured by texture analysis (TAXT2, Stable MicroSystems).
Force of compression is measured in kilograms. Lower force required for compression
indicates a softer texture.

Figure 1. Softness of cupcakes with and without Aquasorb A-500 cellulose gum, measured over time.





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Figure 2 gives a visual comparison of the recipes with and without Aquasorb A-500 cellulose gum. The cupcake with
Aquasorb A-500 cellulose gum is higher in volume with an attractive dome.


Reference formulation. Formulation with Aquasorb A-500 cellulose gum
(0.58% flour wt).

Figure 2. Comparison of cupcakes with and without Aquasorb A-500 cellulose gum.