Put our expertise to work for you A legacy of expertise Creating an efficient, palm-free emulsifier is not as easy as it sounds as other vegetable oils have different compositions that may result in less efficient emulsifiers. And, if you want to make it in powder form, it becomes even more difficult. As the inventor of the modern food emulsifier over a century ago, Palsgaard has unique insights into what it takes to develop the perfect powdered, palm-free emulsifier. Using our patented extrusion technique, we have developed Palsgaard® SA 6615, the newest member of our renowned Palsgaard® SA series of activated industrial cake emulsifiers, offering numerous benefits such as: • A shelf-life that far surpasses that of cake gels • Fast aeration of the cake batter • Lean label • Convenience in use • Stability during the baking/cooling process – high tolerance to mechanical treatment • Easy and flexible product development – one activated cake emulsifier for all applications • Improved cost-in-use calculations • Sugar, gluten and allergen-free • Non-GMO and Kosher/Halal certified • Alcohol-free What is an activated cake emulsifier? "Activated cake emulsifier" is a term used to describe the instant properties of the emulsifier when added to the cake batter. The activation is achieved by placing the emulsifier on the surface of very small starch granules by means of a highly sophisticated extrusion process. The result is significant: One 15 kg carton has a surface area equal to 4 or 5 football fields. The effect is instant functionality, fast uptake and incorporation of air into the cake batter, leading to improved stability and superior cake quality. This fact is the basis for the high efficiency of Palsgaard® SA 6615. 3
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