Palsgaard announces Fi Europe plans14 Sep 2015
Emulsifier specialist Palsgaard has announced its plans for Fi Europe (FiE) which takes place 1-3 December in Paris. The company , will showcase a number of its emulsifiers and emulsifier/stabiliser blends, each custom-designed for use within cake mixes, industrial bakery, chocolate, dairy, ice cream, mayonnaise, dressings and margarine. In addition, Palsgaard will present new ideas for […]
Emulsifier specialist Palsgaard has announced its plans for Fi Europe (FiE) which takes place 1-3 December in Paris. The company , will showcase a number of its emulsifiers and emulsifier/stabiliser blends, each custom-designed for use within cake mixes, industrial bakery, chocolate, dairy, ice cream, mayonnaise, dressings and margarine. In addition, Palsgaard will present new ideas for finished products based on the company’s emulsifiers.
Palsgaard will share its latest recipe developed by the company’s bakery application technologists – a recipe for a Devil’s Food Cake that is both gluten- and sugar free as well, says the company, as super moist and very delicious. Palsgaard notes that replacing sugar as well as gluten is no easy feat as both ingredients have functional properties in a cake – gluten offers stability and sugar mouth-feel and sweetness to name a few.
“This doesn’t mean that it can’t be done, but it requires serious development efforts – and a good emulsifier to start with – to develop a cake that is every bit as moist and tasty as the original, if not more so”, said Arne Pedersen, Palsgaard’s Product and Application Manager for Bakery and Confectionery.
“The finished cake has a very low carbohydrate content of only 25 grams per 100 grams, compared to the 40 – 50 grams of carbohydrates usually found in this type of cake, and has a very low content of saturated fats and no trans-fats at all, so we’re looking forward to sharing this recipe and the possibilities it offers with our customers.”
Margarine manufacturers will also have something to look forward to, says the company, when it launches its new emulsifier blend for liquid margarine – Palsgaard 3324, a combination of mono-diglycerides of vegetable fatty acids (E471) and citric acids esters of vegetable fatty acids (E472c).
“Using pure emulsifiers as crystallizers has traditionally not been an option as this would cause separation in the liquid margarine and not offer satisfying results over time, but by combining the qualities of mono-diglycerides and citric acid esters you suddenly get results,” said Anders Mølbak Jensen, Palsgaard’s Product and Application Manager for Lipids and Fine foods.
“Palsgaard 3324 can be used as both emulsifier and crystallizer for liquid margarine and will generate good emulsion stability as well as excellent frying and anti-spattering results. At the same time it will also have an anti-staling effect when the liquid margarine is used in household dough systems.”.
Liquid margarine traditionally contains hydrogenated triglycerides as these are needed to stabilise the emulsion. By using Palsgaard 3324, the company claims that manufacturers can remove this criticised ingredient and produce margarines with a cleaner label.
The market for low-fat or fat-reduced mayonnaise continues to grow – the market in the US for this product alone doubled from 2005 to 2013 – but that doesn’t mean that consumers are entirely happy with the quality of the products currently on the market, Palsgaard believes, noting that a quick search of online food reviews of light mayonnaise products uncovers a challenging reality for many fine foods manufacturers: Even the most complimentary remarks, such as “Tastes good – for a low-fat product” or “It’s a lot like the real thing” still point to a quality gap that holds many people back from trying lower-fat products – and which stops others coming back for more, Palsgaard continues, noting that. It doesn’t have to be so. At FiE Palsgaard’s fine foods division will present what it says is its most flexible stabiliser compound to date – Palsgaard 1-2-3. This combination of guar gum, xanthan gum and modified starch is said to be suitable for mayonnaise and dressings with fat contents ranging from zero to 60 percent.
“We have tested the stabilizer compound in various mayonnaises and dressings within this broad spectrum and can see that it delivers products with a texture, viscosity and mouth-feel similar to that of mayonnaises and dressings made with a much higher fat content,” said Anders Mølbak Jensen.
Usually, manufacturers will need to use stabiliser blends or compounds designed for the particular fat content they wish to produce, thus needing a large logistics apparatus to keep track of it all, the company claims, saying that, with Palsgaard 1-2-3, this is no longer necessary.
Palsgaard will also present its solution for cost-effective and stable control over the viscosity of any type of chocolate – regular or low fat – without the taste or odour downsides of lecithin with the launch of its new emulsifier, Palsgaard AMP 4455.
This non-GMO sunflower-based emulsifier can be used as a new and highly effective avenue to explore potential savings and expand profit margins, Palsgaard says. For example, the use of lecithin in chocolate at a dosage of around 0.4% normally provides cocoa butter or vegetable fat savings of around 4%. At the same dosage level, however, Palsgaard AMP 4455 is claimed to extend these savings by an additional 2 to 3% to create a total potential saving of 6 to 7%.
Unlike lecithin, the taste neutrality of Palsgaard AMP 4455 allows it to be used at high dosages with applications sensitive to off-flavours such as crumb chocolate with its low content of cocoa solids, white chocolate, or white confectionery spreads. The emulsifier contains no allergens, has a proven low risk of microbiological contamination, is easy to use as it is pumpable at ambient temperatures and can be delivered with Kosher and Halal certificates.
For years, ice cream manufacturers and developers have struggled to optimise the three main characteristics that determine an ice cream’s overall quality, says Palsgaard: creaminess/sensory features, ability to withstand heat shock, and melting resistance. At FIE, Palsgaard will present a solution that it says delivers on all three parameters – and makes it possible to do so even with milk ice. Palsgaard IceTriple is a series of fully integrated emulsifier-stabiliser systems based on propylene glycol esters of fatty acids (PGMS) E477, and mono-diglycerides E471, combined with various hydrocolloids, with which Palsgaard has managed to achieve ice cream and milk ice that it claims retains the sensory properties during storage. Palsgaard IceTriple is also said to offer excellent heat shock stability for ice cream and milk ice:
“The key to delivering this improvement is a uniform, fine air cell distribution together with greater control over ice crystal size during production and storage of the ice cream. The combination of emulsifiers in the IceTriple series improves structure by influencing the interactions between fat/proteins and the fat/ice interface and also leads to better melting resistance,” said Hanne Ludvigsen, Palsgaard’s Product and Application Manager for Dairy and Ice Cream.
Manufacturers of flavoured milk drinks and UHT recombined milk drinks will see Palsgaard present two series of emulsifier/stabiliser system custom designed to counter challenges such as fat separation and sedimentation in these type of dairy products while maintaining the desired mouth-feel throughout the shelf-life of the product: Through its Palsgaard RecMilk series, the company offers a range of emulsifier and stabiliser solutions for use in in UHT milk and milk drinks. The range includes products that are custom designed for recombined products as well as high calcium milk, sweetened condensed milk and creamers. Manufacturers of chocolate milk will learn of the Palsgaard ChoMilk series – a series of premium quality blends of emulsifiers and stabilisers developed to match the high quality standards that manufactures of chocolate milk require. The series include products that are claimed to offer attractive cost-in-use calculations and highly versatile products, suited also for chocolate milk drinks with low protein content as well as coffee milk drinks.
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