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    • Anonymous
      Post count: 10

      Dear Dr Lin, what would you think are the potential advantages of adding emulsifiers to industrially produced mooncakes and what is a typical recipe for them?

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      @sensient-technologies1,

      Thank you for the question!  I hope others in the community might contribute their experience with this as well.  I can only speculate, as I have never made moon cakes, although I know of them.  Some DMG may be beneficial to help keep the dough exterior playable and soft after baking.  In the filling I would guess that lecithin may be beneficial in storage and distribution situations to prevent any syneresis  of the filling, as well as keep it soft.

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello @sensient-technologies1
      Dr. Lin and I spoke about this last week on Forum Friday.  As mentioned above on emulsifiers, but key is also preservatives and or water activity, or the filling can go moldy very fast.  Moon Cakes are a very seasonal product.  To produce ahead of the selling period may require freezing.

    • Anonymous
      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!

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