Cereal Chem 43:571 - 584.  |  VIEW ARTICLE

Determination of Optimal Levels of Several Emulsifiers in Cake Mix Shortenings.

I. A. MacDonald and D. A. Bly. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

Four emulsifiers, monodiglycerides (GMS), sorbitan monosterate (SMS), polyoxyethylene (20), sorbitan monostearate (PSB-60), and glyceryl lactopalmitate (GLP), were evaluated as emulsifiers for cake mix shortenings. Results obtained from application of response surface methodology approached maximal response when combinations of all four emulsifiers were used. The proportion of each emulsifier to be used in the combination was more precisely estimated by use of a simplex design. This application of the principles of evolutionary operation (EVOP) to experimental designs is believed to be unique. The results appear to justify use of such methods to determine the optimal proportions of components in complex mixtures as in mix formulation.