Palsgaard introduces lean label emulsifiers

6 May 2016

Palsgaard is introducing new lean label activated emulsifiers for cake mixes and industrial cakes.

Emulpals 115 is described as an instantly reacting emulsifier for cake batter systems that shows excellent aeration after just two minutes of whipping.

Palsgaard introduces lean label emulsifiers

Palsgaard is introducing new lean label activated emulsifiers for cake mixes and industrial cakes.

Emulpals 115 is described as an instantly reacting emulsifier for cake batter systems that shows excellent aeration after just two minutes of whipping. The emulsifier is also said to be highly tolerant to variations of ingredients and make-up methods. making it the perfect choice for retail mix manufactures to overcome the challenges of whipping time and tolerance.

Palsgaard says that Emulpals 116 is the ideal cake emulsifier for bakers and food service mixes as it is highly cost-effective as it works at much lower dosages than traditional emulsifiers and with a short whipping time of just four minutes. The final mix can be fast prepared using the all-in method – the emulsifier reacts instantly when liquid is added to the mix and no activation steps are needed.

According to the company, Palsgaard SA 6610 is a versatile whipping agent for industrial cake manufacturers as it is easy to work with and can meet the specific requirements of almost any current market or trend. Palsgaard says its functionality has been proven in industrial baking, delivering the same performance under a variety of conditions in any whipped or stirred cake formulation.

All three emulsifiers make it possible to create healthier cakes by stabilising even high amounts of liquid oil in both aerated and non-aerated cakes with delicious, soft and moist cakes as the result, Palsgaard says, Just as importantly, the company believes, a move can be made from saturated fats to unsaturated oils, providing significant health benefits. These emulsifiers are said to be efficient choices for cake mix producers or industrial cake manufacturers looking to move away from shortenings. Being completely vegetable-based, free of allergens, trans fats and sugar, Emulpals 115, Emulpals 116 and Palsgaard SA 6610 are claimed to suit all types of recipes from vegan to gluten free and/or sugar free, making product development much easier.

In addition, it is possible to produce cakes with leaner labels using these emulsifiers. Palsgaard SA 6610 shortens the list of additives compared with other cake emulsifier, listing only one food carrier and one emulsifier (polyglycerol esters or E475) to declare on the label. Additionally, Emulpals 115 and Emulpals 116 contain only mono- and diglycerides and polyglycerol esters. making it possible to create leaner labels for cake mix manufacturers also.

Removal or reduction of trans-fats in margarine is cause for concern among margarine manufacturers, Palsgaard says, noting that, without trans-fats, the production process becomes more sensitive to a variety of factors that have been comfortably handled by partially hydrogenated oils (PHOs), such as higher melting point and slower crystallization rates. However, by using emulsifiers that improve crystallization properties such as Palsgaard DMG 0091 and Palsgaard 6111, the company claims it is possible to alleviate these problems and produce high quality margarines and shortenings.

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