What is Ovalette?

Ovalette is a stabiliser used in baking sponge cakes. It helps the eggs to rise rapidly and stiffly. As it is acidic it also helps the beaten eggs to remain stable and not lose the airy and voluminous texture. It makes sponge cake softer and smoother.

Is Ovalette vegetarian?

Overview. Ovalett® is a high performance, vegetable based gel form sponge emulsifier and stabiliser. Suitable for the “all-in method” of sponge batter production. Ovalett® has been a chosen ingredient for bakers for many years.

Can I substitute Ovalette?

You can substitute Ovalette with Quick 75. Ovalette is yellowish in colour whereas Quick 75 is whitish. Both are stabiliser and are used in baking sponge cakes because it enables the eggs to rise rapidly and stiffly.

What do you use Ovalette for?

Emulsifier Ovalett (or Ovalette) is a cake stabiliser/emulsifier used predominantly in the baking of sponge cakes or steam cakes. It gives the cakes a super fine texture.

Is Ovalette same as cream of tartar?

Ovalette is an emulsifier and stabilizer. It contains polysorbate, polyglycerol, mono- and diglycerides from fatty acids, and propylene glycol as softener. It is NOT tartaric acid nor cream of tartar.

Is emulsifier same as Ovalette?

Anyhow, Ovalette, SP, Quick gels or cake gels are basically emulsifiers that are used for cake productions and serve the same function. Some exist in yellow colour, while some exist in white colour.

What can replace emulsifier?

An emulsifier alternative is a dough strengthener or crumb softener, usually originated from enzymes, plant protein and/or hydrocolloids. They can be used partially or totally to replace traditional emulsifiers and function the same way for a clean label.

What is the substitute for Ovalette?

Do I need Ovalette?

Is emulsifier and Ovalette same?

Anyhow, Ovalette, SP, Quick gels or cake gels are basically emulsifiers that are used for cake productions and serve the same function.