What is a Jilk?

[JT]

I have read a thread about Ovalette and that led to Jilk.

What is Jilk? Is it the same as sponge gel - orangey gel-like stuff?

I introduced to jilk many years back but have forgotten what it is or how does it look like.... please help!

[Cookie]

Jilk

Vegetable alpha-gel emulsifier for artisan production of cakes and other baking powder-based products. Recommended for ice cream. Keeps well also in hot climates.

Alpha-gel emulsifiers

Alpha-gel emulsifiers are used to improve both texture and volume in all kinds of baking powder-based applications, but can also be successfully applied in brioche, panettone, ice cream etc.

Owing to their active alpha-gel-phase, Aromatic emulsifiers give direct effect when added in the batter. Alpha-gel emulsifiers enable the All-in method and provide a homogenous cake batter with the preferred volume. Both the baking stability and the batter tolerance are improved. Furthermore, these products also inhibit staling and extend freshness by retarding moisture loss. Cake producers will benefit from uniform, reliable results and improved cost efficiency.

(info from a Swedish baking products site)

[JT]

Can someone please help to describe jilk?

I know what's it used for but I need to know what and how it look like. A picture will help greatly!!