| In order to improve the quality of cake, a novel powder emulsifier with excellent whipping properties was prepared. The distinct characteristics and the optimum processing procedure of this novel powder emulsifier were also discussed in this paper.Firstly, the effect of different emulsifiers on the sponge cake was studied. The complex capacities of amylose-emulsifier were measured by differential scanning calorimeter (DSC) and Blue Value. The relationship between cake quality and complex capacity of amylose -emulsifier were also investigated. The results showed that the emulsifiers possessing higher complex capacity of amylose-emulsifier that could supply better cake quality. The better emulsifiers selected were GMS, PGFE and SSL.Secondly, the selected emulsifiers were studied again through response surface experiments to get the effect of different ratios of emulsifiers. The result showed that the best ratio of GMS, PGFE and SSL was 46: 14: 75.Lastly, the processing procedures of this novel powder emulsifier were discussed, and the properties and functions of the emulsifier were also studied.The carrier and its ratio, screw speed, extruding temperature and feeding rate were finally determined. The optimum conditions were as follows: rice starch as carrier, the ratio of carrier 70%, screw speed 140 r/min, extruding temperature 65℃~55℃~30℃, feeding rate 15 kg/h.The enthalpy of emulsifier was analyzed by DSC which showed that the enthalpy decreased after extrusion. X-ray diffraction profile revealed the presence ofα–crystal emulsifier. The microstructure of the extruded emulsifier was studied using scanning electron micrograph (SEM), and the result indicated that emulsifier was present as thin film surrounding the individual starch particles. The quality of the cake with extruded emulsifier was much better than that with the common commercial emulsifier.
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