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Posted By Discussion Topic: what is emulco and ovalette

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Melanie 08-15-2006 @ 9:03 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I see so many recipes that call for emulco and ovalette. I live in the US and I have never come across these ingredients. What are they and where can I get them?

I would appreciate it too if anybody can post a picture or these 2 to give me an idea how they look just incase I come across them in a store.

Thanks,
Melanie

dew_shinoda 04-23-2007 @ 3:56 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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ovalette is just as same as any cake emulsifer, i think you could just substitute ovalette with other cake emulsifier. it looks like stiff egg yolk. Diana has some description about ovallete i will paste it here for you.

"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."

and here's some online picture of ovalette




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