Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS)were used to bake 7 eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters(moisture loss, density, specific volume, volume index, contour, symmetry,color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and resultswere compared with those of control cake containing egg. Almost in all cases emulsifiers, comparedto the control cake,changed properties of eggless cakes significantly. Regarding models of different response variables(except forsome properties)andtheir high R2(99.51-100),it could be concluded that

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