|As the baking mix is heated, the gelling agent hardens the cell walls of aerated products such as sponges. As the cell walls become less permeable, more of the flavour of the concentrate is retained. At the same time, any volume shrinkage at the end of the baking process is reduced.
The net result is an item with more flavour, a firmer mouthfeel, and increased moisture retention. Furthermore, this is all achieved without any significant modifications to existing recipes and procedures.