Post count: 10

Dear Mark,

Thank you so much for the answers and insights on mooncake. I was thinking since Lye Water and golden syrup are ingredients used in the mooncake recipe to help with keeping the dough soft, can these be substituted (partially) using emulsifiers? I am thinking in terms of the potential of emulsifiers (DMG, SSL, PGMS) for use in mooncakes be it in terms of cost optimization, improved nutritional benefits e.g. lower sugar/oil, manufacturing process, shelf life or sensory properties of the product. This could apply to both the dough and filling.

Hope to hear more from you! Thank you once again for your time!