Palsgaard intros palm-free, powdered emulsifier for industrial cakes30 Oct 2017
Palsgaard has completed development of what it claims is the world’s first palm-free, powdered emulsifier for industrial cakes, which is designed to remove palm oil from cake recipes without damaging product quality.
Palsgaard has completed development of what it claims is the world’s first palm-free, powdered emulsifier for industrial cakes. Palsgaard SA 6615 is said to solve the challenges faced by the industry in the quest to remove palm oil from cake recipes without damaging product quality.“In a few of the markets we serve around the world, negative sentiment around palm oil is now prompting some manufacturers to remove palm oil ingredients from their products entirely,” said Arne Pedersen, a Global Product and Application Manager at Palsgaard.Removing palm oil from the recipes of industrially produced cakes is easily done, Palsgaard says. However, finding an efficient, palm-free emulsifier that will allow manufacturers to continue producing delicious and moist cakes is nowhere near as easy, the company says: ntil now, in fact, difficulties around shelf life, preparation, whippability, mechanical robustness and dosage have tended to be show-stoppers.“Making a new emulsifier in powder form is even more difficult,” said Pedersen. “But it’s best because, compared with gels, shortenings or other emulsifiers in paste form, powdered emulsifiers make production easier, more cost-efficient and safer. For example, it simplifies production, saving both time and energy as powdered forms require only a few minutes of preparation before being ready for use. In fact, Palsgaard® SA 6615 offers the same fast and instant aeration and emulsification as cake gels, but outperforms gels by far when it comes to shelf-life, as it will remain whipping active for 18 months.” Pedersen sees his company’s new ingredient as answering a clear market need, but is keen to emphasize that palm oil is still, in fact, the most sustainable source to meet the requirements of the world’s growing population. “Emulsifiers based on palm oil, particularly where the latter is produced in accordance with RSPO (Roundtable of Sustainable Palm Oil) principles, are known to be far more sustainable in yield and functionality than those that produced from other crops such as soy, for example,” he said. “So, while palm-free ingredients do allow new label claims, in reality Palsgaard SA6615 simply extends the range of options brands can select to meet consumer preferences.”Palsgaard SA 6615 is sustainably produced, sugar-free, gluten-free, non-allergenic, non-GMO and Kosher/Halal certified, and consists of only two components yet is said to deliver powerful functionality, making it an ideal choice for new product development. Palsgaard SA 6615 will be officially launched at Food Ingredients Europe.
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