Function and Application of Poem DS-100A

DS-100A has excellent foaming ability

We developed the new foaming agent for cakes, making use of the foaming ability.

Characteristics of the New Foaming Agent
  1. Keeps the cake's natural flavor
  2. Gives a smooth and good texture
  3. Makes stable cakes through high foaming ability
  4. Makes a variety of cakes that are highly oil-proof
Measurement Condition of Viskograph
  1. 10% wheat starch solution: 400g
  2. new foaming agent 2g
  3. usual foaming agent 2g
  4. emulsion type foaming agent 4g
    start temp: 25.0 °C
    keep temp: 93.0 °C
    heating rate: 1.5 °C/min
    keep time: 10min


This figure is the chart of Viskograph and it shows the gelatinization of flour starch.
The new foaming agent inhibits a break of the starch grain most. With the result that the gelatinization of cake is inhibited and cake is given smooth and good texture.

These photos show the cross section of the cake using electron microscopy.
Many spheroidal starch grains remain in the cross section of the cake with the new foaming agent.



(Photo 1) with foaming agent (×350)
(Photo 2) with usual foaming (×350)


This figure is the chart of Farinograph and it shows the formation of the gluten.
The new foaming agent delays the forming of the gluten network.
With the result that the membrane of cakes cell get thin and cake is given smooth and good texture much more.

  1. Blank 2.New Foaming Agent 3.Usual Foaming Agent 4.Emulsion Type Foaming Agent
Flour 300g 300g 300g 300g
Egg white 100g 100g 100g 100g
Syrup 100g 95g 95g 90g
Water 30g 25g 25g 20g
New Foaming Agent - 15g - -
Usual Foaming Agent - - 15g -
Emulsion Type Foaming Agent - - - 30g

These photos show the cross section of the cake using an electron microscopy.
With the new foaming agent the cake's cell is thinner.
(photo 1: with new foaming agent, photo 2: emulsion type foaming agent)


(photo 1) with new foaming agent (×200)
(photo 2) with emulsion type foaming agent (×200)



These figures show the relationship between the mixing time and the specific gravity of dough (S.G.).
The new foaming agent is compared with the other foaming agents (other company's products).
Consequently, the smallest S.G. is given with the new foaming agent.


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