When bakers use liquid oil to substitute for trans fats, the emulsifier system needs to be able to hold the liquid oil into the cake batter to avoid a change in mouthfeel and oiling-out in the cake. Emulsifiers that can tolerate high amounts of oil in both aerated and non-aerated systems are therefore necessary. Today’s best activated cake emulsifiers both aerate (form the cake’s structure) and emulsify (combine water and oil). In Palsgaard’s product range, they are based on specially selected polyglycerol esters and mono- and diglycerides made from non-GMO vegetable fats and aimed at optimising performance in cake systems. Activated emulsifiers are very easy to work with and can be used for aerated and non-aerated cakes and in both bakers mixes, retail mixes and industrial cakes, offering the versatility, uniformity and robustness required by each type of cake and production process. In this way they can help make life a little easier for the product developer. Shelf-life winner Powdered, extruded emulsifiers were developed with high functional stability in mind. Achieving such stability is largely a question of which form is taken by emulsifier crystals: Alpha, beta or beta-prime. In cake mixes, the use of saturated fats and shortenings requires fats to be incorporated in the mix by spraying or cutting the melted shortening into the dry ingredients. Emulsifiers are then incorporated together with the oil in the mix. As the cake mix cools off, emulsifier crystals are formed, not all of which will be in an alpha form, or which may morph from alpha to beta and beta-prime crystals dur- ing the shelf life of the cake mix, leaving the cake mix without the emulsifier’s expected functionality. Powdered activated emulsifiers remain in an active alpha form, which is the most stable crystal form to incorporate air, for a very long period of time. Consequently, these products have easily up to 24 months of shelf life and will keep its performance throughout the shelf life of the cake mix. ing. In cake mixes, too, added ingredients don’t need to have a particular order and the all-in-one method can be used more reliably. The fewer ingredients an emulsifier contains, the easier it is to work with in product development or when adjusting existing recipes. Palsgaard’s active emulsifiers, for example, comprise just two ingredients. Depending on their source, therefore, such emulsifiers can have a number of advantages over traditional, PHO-based solutions, helping manufacturers to: • Provide healthier cakes • Develop label-friendly products free of fats • Shorten labels by incorporating more functionality in fewer ingredients • Enable single-step production instead of the several steps required for shortening-based recipes • Increase their sustainability profile via RSPO Segregated palm oil-based, all-vegetable, non-GMO emulsifiers • Reduce sugar content (where sugar-free emulsifiers are used) Practical advantages Powdered emulsifiers are also more easily dispersed in the mix than non-powdered solutions, making them easier to work with, particularly when it comes to dos- Figure 1: Activated emulsifiers can offer extremely long shelf life in powdered form without losing functionality 500 Batter density (g/litre) 400 300 200 100 0 3 6 9 12 15 18 21 24 Months of storage 3
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