Steve snacks Whoopie pie ingredients

Functional components 
Functional ingredients in the shape of the final product, such as cakes and gum bulk filling texture and help. Steve snacks Whoopie pie in the functional components, the lowest%, from the highest, there is a wealth of bleached flour, eggs, water, modified corn starch, soybean oil, mono and diglycerides and glycerol, whey, baking powder, wheat gluten, salt, calcium acetate, sorbitan monostearate, skim milk, polysorbate, partially hydrogenated soybean oil and cottonseed oil. Guar and xanthan gum, mono and glycerol, polysorbate 60 and corn starch to add texture and thickening. 

Seasoning 
No seasoning, snacks Whoopie pie Steve just does not taste sweet and fluffy cake. Steve snacks in providing flavor ingredients Whoopie mono and diglycerides pie, sugar, cocoa, vanilla and a variety of natural and artificial flavors, total less than 5% of the formula, so they do not have details. 

Allergen 
Steve snacks Whoopie pie, there are five top eight allergens, including wheat, eggs, milk and soy products. Fifth allergens nuts, not because of their pie with nuts, the same plant other cakes and pies contain nuts. 

Nutrition Information 
3 ounces. Whoopie pie fat comes from a lot of oil mono and diglycerides, used for filling volume. Pie has 331 milligrams of sodium, total carbohydrates, 56 and 39 grams of sugar. Carbohydrates and sugar, mainly because a lot of sugar pie.

Polyglycerol Esters Of Fatty Acids

Character:

Ivory powder or flake solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3-4.

Applications:

It has emulsifying, resist aging and control the fat coacervation function 
Assist in deforming in the foam killer, assist in forming in ice cream, it is used in the candy, cake, bread ect. As additive, and prevents granulated sugar crystallization and the separation between the water and oil. 
1. Used in the butterine and made the latex atabilization. 
2. Increase emulsification in creamy sweet and galactosidase. 
3. It is used in bread to improve the construction of tissue, augment storage life anf increase the soft feeling and pliability. 
4. Can be used in emulsified, just like meat product, ice cream. 

VIVID SP Cake Emulsifier

VIVID SP Cake Emulsifier

Appearance: Thick paste or waxy solid

Color: Brown

Taste: Neutral, little fatty

Taste: Neutral, little fatt

General characteristics:

VIVID SP Cake Emulsifier can beat up batter rapidly, shorten whipping time and increase shape stability of batter. It is an ideal emulsifier that gives enlarged loaf, provides delicate and soft texture and prolonged shelf life to finished products.

Propylene Glycol Monostearate

http://www.massonadd.com/pid10192429/Propylene+Glycol+Monostearate.htm

Application:

Cake emulsifier which is made of propylene glycol monostearate, distilled monoglyceride and polyglycerol ester can reduce time while making cakes by assist egg whites to foam.

Dosage: 5-10% of ingredients

Margarine

Propylene glycol monostearate is usually used together with distilled monoglyceride, polyglycerol ester, sorbitan monooleate and lecithin. This mixture can make the emulsion of margarine more stable, as well as avoid sand texture. Meanwhile, it can prevent dilution and oil bleeding, as well as splashing and foam formation while frying margarine

Dosage: 9-12% of ingredients

Ice cream

Propylene glycol monostearate can promote agglomeration and coacervation of fat particles to form better three-dimensional network structure as framework of ice cream, meanwhile keep the bubbles stable. The ice cream structure may have good shape-retaining ability, preservation stability and good mouth feel.

Dosage: 0.5-1% of total weight

Non－Dairy Cream

It can improve the distribution of fat; shorten whipping time and promote volume and structure of foam. It makes foam stable and smaller with dry and hard appearance.

Dosage: 0.5-1% of total weight

Sugar Industry

It can reduce molasses purity, shorten sugar boiling time, increase sugar yield and improve quality by reducing ash and invert sugar content.

Dosage: 0.5-1% of sucrose weight

Daily Chemical Industry

For paste cosmetics, it can make product smooth, fine and stable.

Dosage: 5-10% of emulsifiers

Pharmaceuticals industry

Propylene glycol monostearate is used as emulsifier and stabilizer for unguent and emulsion.

Dosage: 10-20% of oleaginous base content

Mono And Diglycerides

Mono and diglycerides
Hydrogenated vegetable oil based.
Application and function:
For food:
1. Candies and chololates: ensure the oil and fats will not be separated, improve moisture resistance and mouth feel.
2. Ice cream: result in a fine texture and shape
3. Margarine: prevent oil and water from separating and bedding
4. Drinks: for drinks containing fat, it could play a role of stablizer.
5. Bread and cake product: mixed with other emulsifiers, it will result in fine shape, softness, flexibility and a longer shelf life.
6. Biscuits and cookies: better dispersion of fats will make biscuits more crispy.
For non-food:
It could be used as inner lubricant in PVC processing.
Application areas:
LGS is useful to stabilize the alpha-fat crystal crystal form of fats.They can be used in foodstuffs such as toppings, shortenings, and cakes to enhance the aeration property and to improve foam stabilization.

 

http://www.massonadd.com/pid10192430/Mono+and+diglycerides.htm 

Self-emulsifying Monoglycerides

Self-emulsifying monoglycerides

Hydrogenated vegetable oil based.

Application and function:

It could be used in manufacturing of peanut butter, chewing gum, coffee mate and noodles.

Distilled Monoglycerides Unsaturated

Distilled monoglycerides unsaturated
Hydrogenated vegetable oil based.
Appliction and function:
1. Bakery:
Bread: crumb softener, antistaling
Batters: improve fat dispersion
Noodles: improve stability and firmness
Cake mixes: crumb softener, antistaling
2. Dairy and Non-dairy product:
Infant formula milk powder: provide stable dispersion
Ice cream: impart dryness, overrun
Whip topping: improve stabilty and mouth feel
Pudding: improve dispersion
Imitation cheeses: reduce synerisis
3. Sauces: reduce skinning
4. Fats and oils: facilitate margarine spread emulsification