Common food raw materials – Cakes

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 33 products use whole milk; 5, organic whole milk; 31, skimmed milk; 1, milk jam; 7, condensed milk; 44, whey; 3, natural yogurt; 2, butter; 1, cream cheese; 1, sodium caseinate; 4, milk protein; e 1, milky compound with natural yogurt flavor.

WHAT ARE and the REASONS to use MILK AND BY-PRODUCTS:

Powdered milk (skimmed or whole) and by products: powdered milk jam, condensed milk, powdered whey, natural yogurt, butter, cream cheese, sodium caseinate, milk protein and e milky compound with natural yogurt flavor. Whey is a milk by-product obtained in the liquid form in the cheese manufacturing process, but it is mostly marketed in the powder form. Milky compound has whey as main ingredient.

They are used for nutritional enrichment and contribute to form structure, give color, aroma and flavor.

Notes

Milk is a source of calcium and other minerals, such as phosphor and potassium, and it contains vitamins. It has protein and fats with high biological value and is a source of energy as it contains about 5% of lactose.

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 160 products use whole egg; 14, egg white; 3, egg yolk; and 5, organic egg.

WHAT ARE and the REASONS to use EGG, EGG WHITE AND EGG YOLK:

Pasteurized whole chicken egg and in the form of powder (conventional or organic), pasteurized or powdered egg white and pasteurized or powdered egg yolk. Used to contribute with the flavor, aroma, color and structure. As they have proteins and fats, they help in emulsification.

Notes

Eggs are considered as a healthy, complete, nutritive food, and with good digestion.

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 82 products use oils; 5, organic oils; 140, fat; 6, organic fat; and 13, margarine.

WHAT ARE and the REASONS to use OILS, FATS AND MARGARINE:

Oils and fats are triglycerides formed by three chains of fatty acid bonded to three atoms of carbon and one molecule of glycerin. Oils used were: soybean, canola, palm, sunflower, coconut, corn and orange. Hydrogenated plant-based fat was used in the original or powder form, margarine and palm oil fat.

The presence of oils and fat contributes to the sensory characteristics, being determining to the texture, flavor and creaminess.

Notes

The main plant-based oils or gars marketed are soybean, canola, sunflower, corn, rice, grape, babaçu coconut oil or fat, coconut oil or fat, pal oil or fat, Sesame, mixed or compound oil, plant-based oil and flavored olive oil, olive oil and dendê oil.

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 152 products use sugar; 5, organic sugar; 7, brown sugar; 1, organic brown sugar; 41, inverted sugar; 50, glucose; 2, fructose; 1, honey; 8, demerara sugar; and 15, glucose syrup.

WHAT ARE and the REASONS to use SUGAR, GLUCOSE, FRUCTOSE AND HONEY:

Sugar refer to sucrose, extracted from the sugarcane and beetroot. Inverted sugar is a syrup obtained when heating sucrose in the presence of water, a process that partially hydrolyzes the sucrose and results in a mix of sucrose, glucose and fructose. Brown sugar is the non-refined or partially refine sugar with a distinct brown color due to the presence of molasses. Demerara sugar has the flavor and appearance sililar to crystal sugar, its has a golden or brown tone because its purity degree is lower than the crystal sugar. Glucose or dextrose, has natural occurrence in plants, but its industrial production is usually obtained by the starch hydrolysis, specially corn. Glucose syrup is also produced from corn. Fructose, also known as levulose our fruit sugar, is a monosaccharide found in fruits, honey, agave and in the inverted sugar,among others. Honey is used to sweeten and as substances that contribute more tho this are glucose and fructose>

Used to sweeten the product, aggregate structure, give flavor, color, and aroma.

Notes

Sucrose is a disaccharide composed of one molecule of glucose and one molecule of fructose, being the type of sugar most used by the food industry.

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 165 products use sodium chloride; 18, low-sodium salt; and 14, potassium chloride.

WHAT IS and the REASONS to use SALT:

Kitchen salt (sodium chloride, NaCl); slow-sodium salt and potassium chloride (KCl). Its use interferes on the flavor and can help in the preservation.

Notes

Low-sodium salt is used to reduce the quantity of sodium in the products, as it contains less sodium. KCl is used with the same purpose, having potassium instead of sodium in the molecule. However, it has a residual flavor.

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 207 products use chemical yeast.

WHAT IS and the REASONS to use CHEMICAL YEAST:

Chemical yeast is the growth agent used in cakes. Its main component is sodium bicarbonate that, when heated, releases CO2. It needs high temperatures for its decomposition and, for that reason, chemical yeasts have an acid component in its formulation to speed up the reaction. Used as an agent responsible for carbonic gas production, which leaves the dough spongy.

Notes

Typically, chemical yeasts are composed of sodium bicarbonate, sodium acid pyrophosphate, calcium acid pyrophosphate and mono hydrated mono calcium phosphate.

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 1 product uses natural yeast.

WHAT IS and the REASONS to use NATURAL

YEAST:

Mix of wheat and water with natural microorganisms from the environment capable to cause the dough leavening (Massa Madre, Levain). Used to make bread according to an ancestral recipe, with differentiated flavor in relation to the bread made with other types of yeast. Used as an agent responsible for carbonic gas production, which leaves the dough spongy.

Notes

The sugar consumed by the leaven can be added to the flour, produced by enzymes naturally present in the flour or by enzymes added to the flout.

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 1 product uses white wine vinegar.

WHAT IS and the REASONS to use WHITE WINE VINEGAR:

White wine vinegar is produced industrially by the white wine acetic fermentation. Used to provide flavor and aroma or as a source of preservation.

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 11 products use toppings or syrups.

WHAT ARE and the REASONS to use TOPPINGS OR SYRUPS:

They are confectionery products with varied flavors used to cover cakes. The flavors used were chocolate and hazelnut with cocoa. Used to produce different types of cake.

Notes

Typically, the formulation of a topping or syrup is made with the following ingredients: sugar, plant-based fat, cocoa powder, whole milk, skimmed milk, emulsifier and flavorings. Some toppings can also have glucose, preservatives or vitamins.

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 1 product uses chocolate confectionery.

WHAT IS and the REASONS to use CHOCOLATE CONFECTIONERY:

confectionery products used in the cakes preparation. The flavor of the confectionery used was chocolate. It is used to produce different types of cake.

Notes

The confectionery formulation is made with the following ingredients: sugar, maize starch, plant-based fat, maltodextrin, corn glucose, cocoa, inverted sugar and soybean lecithin emulsifier.

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 16 products use nibs or granulated.

WHAT ARE and the REASONS to use NIBS OR GRANULATED:

They are confectionery products with varied flavors used to make cakes. Flavors used were chocolate, milk chocolate, or semi sweet chocolate. Used to produce different types of cake.

Notes

Typically, the nibs or granulated formulation is made with the following ingredients: sugar, cocoa mass, cocoa butter, milk, cocoa, plant-based fat, emulsifier and flavorings. Some can also contain whey, whey permeated, maize starch, glucose, salt, maltodextrin or sweeteners.

In the sample of 210 cakes analyzed in a study conducted by Ital:

• 55 products had fillings.

WHAT ARE and the REASONS to use FILLINGS:

They are confectionery products with varied flavors used to fill cakes. Feelings with chocolate, brigadeiro, strawberry, vanilla, guava, milk jam, orange cream and hazelnut cream with cocoa flavors were used. Used to produce different types of cake.

Notes

Typically, a filling formulation is made with the following ingredients: sugar, glucose, water, product that characterizes the flavor (chocolate, strawberry, vanilla, guava, milk jam, orange or hazelnut cream), plant-based fat, whey, maize starch, milk, modified starch, salt, ethyl alcohol, emulsifiers, stabilizers, dyes, thickeners, moisturizers and flavorings. Some can also contain maltodextrin, polydextrose, preservatives and sweeteners.