Doing it all – with a single emulsifier Cake emulsifiers are vital ingredients in cakes due to the complicated interaction with the other ingredients such as eggs, flour, sugar, milk powder, oil, cocoa etc. Often several cake emulsifiers are used to create the desired variety of cakes and this makes the production more complicated due to the handling of several ingredients, and result in a very long list of ingredients on the label. Palsgaard decided to see if it were possible to create a single cake emulsifier, able to meet these challenges. The result: Emulpals® 110. By Arne Pedersen, Product & Application Manager, Palsgaard A/S CAN ONE EMULSIFIER REALLY DO IT ALL? Imagine the requirements of the unique cake emulsifier possessing all the desired properties highly valued by the cake mix producers, the cake industry and the end users: tional shelf-life which would secure a uniform and long functionality in the cake mixes, leading to satisfied end-users • • A product with a unique, uniform performance in all types of cake mixes and a minimum of two years of optimal func- A fast and efficient product with a high tolerance to difficult ingredients such as egg powder, cocoa and oil – in other words a very versatile and robust cake emulsifier A smart emulsifier composition which would open up the possibility to create cakes with lower amounts of saturated fats and at the same time result in a shorter list of ingredients • • A cake emulsifier which could facilitate the production of almost all types of cakes by recipe engineering and result in high quality cakes even with an improved cost in use calculations 1
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