Everything about Lotte Choco Pie | Review

Source : Wheat Grain
How : The wheat bran is separated from wheat grain. Then the starchy white part of the wheat grain is ground to produce refined wheat flour.
Why : Refined wheat flour acts as the base ingredient. i.e., it gives structure to the cake.

Source : Corn
How : Corn starch is extracted from corn grains. Then corn starch is hydrolysed (enzyme hydrolysis or acid hydrolysis) to produce liquid glucose. After the hydrolysis process, the obtained liquid content is clarified and evaporated until the required consistency is obtained.
Why : Liquid glucose gives tenderness which allows the Lotte Choco Pie to be fresh and soft and avoid becoming stale. It also improves the texture of the cake.

Source : Sugarcane
How : Sugarcane is crushed and juice is extracted. The extracted juice is heated and filtered. Then it is crystallized to produce sugar.
Why : Sugar plays a vital role in providing sweetness and texture to the cake. It also adds colour and flavour while baking.

Type : Interesterified
Source : Not mentioned
How : The oil type or the fat is not mentioned. So the process can’t be defined, as the processing methods vary according to the type of oil and also source is not mentioned.   Interesterification is the process of blending oil and a hydrogenated oil to form the desired consistency fat.
Why : Edible vegetable fat gives texture and tenderness to the cake.

• INS 420

Name : Sorbitol
Source : Glucose
How : Sorbitol is produced by batch wise hydrogenation of aqueous glucose solution.
Why : Sorbitol acts as a sweetener and  helps in maintaining moisture. It also keeps the Choco Pie fresh.

• INS 422

Name : Glycerol
Source : Industry
How : The transesterification of fatty acids/oils produces glycerol. It can also form as a by-product of other fatty acid production.
Why : Glycerol helps in softening and  increasing the moisture retention ability of the Choco Pie .

• INS 500 (ii)

Name : Sodium Bicarbonate
Source : Industry
How : Sodium bicarbonate is produced when sodium carbonate reacts with water and carbon dioxide.
Why : Sodium bicarbonate releases CO₂ during baking which increases the volume of the cake.

• INS 503 (ii)

Name : Ammonium Bicarbonate
Source : Industry
How : Ammonium bicarbonate is produced when ammonium reacts with water and carbon dioxide.
Why : Ammonium bicarbonate helps in leavening the cake.

Source : Corn Starch
How : Dextrose is produced by hydrolysis of corn starch with acids or enzymes. Then it is purified, concentrated, crystallized and dried.
Why : Dextrose helps to enhance the sweetness of other sweeteners added in the Choco Pie. It also helps in brown colour formation during the baking process.

Source : Sea Water
How : Sea water is evaporated under sunlight to produce salt. Then potassium iodine or potassium iodate is sprayed over the normal salt in industries to produce iodised salt.
Why : Iodized salt helps in enhancing the overall flavour profile of the cake.

• INS 407
  Name : Carrageenan
  Source : Seaweed
  How : Seaweed are washed to remove foreign matters. Then they are heated with alkali such as sodium hydroxide. The undissolved seaweeds are removed by the centrifugation process. The solution is filtered and pressure filtered again. Then they are concentrated and precipitated with alcohol and dried, milled to produce the carrageenan.
  Why : Carrageenan gives a better mouthfeel and also helps in the texture improvement of the Choco Pie. It also extends the shelf life and improves the quality of the cake. 

• INS 415

Name : Xanthan Gum
Source : Simple sugars such as glucose, sucrose.
How : Xanthan gum is prepared by microbial fermentation of glucose by a particular species called xanthomonas campestris.
Why : Xanthan Gum  helps the product in improving texture and keeping things stabilised. It also reduces the water activity and thus helps to increase the shelf life of the cake.

• INS 461

Name : Methyl Cellulose
Source : Industry
How : Methyl Cellulose is produced by reacting cellulose in an alkaline medium with methyl chloride or methyl iodide.
Why : Methyl Cellulose is used for stabilisation of the emulsion and it also acts as a thickener as well as an emulsifier in the cake.

INS 341 (i)

Name :  Monocalcium Phosphate
Source : Industry
How : Monocalcium phosphate is produced by carrying out a reaction between phosphoric acid and lime base under vaccum.
Why : Monocalcium phosphate acts as a humectant and maintains the pH value so that the consumer gets the desired taste when consuming it. It also helps in leavening of the cake.

Source : Milk
How : Milk solids is dry form of milk where the water is removed. Milk is spray dried to produce milk solids.
Why : Milk solids helps in improving the crumb texture quality and makes the cake tender.

Type : Artificial
Flavour : Vanilla & Milk
Source : Industry
How : Artificial flavouring substances have chemical structure which does not resemble the chemical structure of any ‘Natural flavours’ that exist in nature and is completely made in industry.
Why : Artificial flavouring substance imparts vanilla flavour to the cake. It compensates the flavours which are lost during the process. It improves the flavour aroma of the cake.