Chubak extract having emulsification ability because of the presence of saponin and hydrocolloid components. The purpose of the current research is utilizing this extract ability to improve the quality of a kind of cake using Chubak alone and in combination with mono and diglyceride (E471) emulsifiers at three levels including 0. 0. 5 and 1%. https://www.marketingjeunesse.com/product-category/hot-flex-creme/