Palsgaard has matched these requirements by developing and fine-tuning a cake emulsifier which more than meets these demands. The product is named Emulpals® 110 – also known as “The safe choice”. It possesses three major and very important benefits: • • • Superior stability over minimum 24 months Stable batch-to-batch performance Superior tolerance The development of Emulpals® 110 has been followed by intensive performance- and shelf-life tests which have been carried out in both in-house in our application labs at Palsgaard as well as at several production sites. The results of the various tests resulted in a number of performance benefits which, when put together, paint a perfect picture of a unique and special product – a product that can do it all. Apart from the three major benefits, several others should be mentioned in order to paint the full picture of a truly unique product: STABILITY & PEFORMANCE Emulpals® 110, an activated cake emulsifier, is based on specially selected polyglycerol esters and mono- and diglycerides which have been optimized to perfect performance in cake systems. The emulsifiers are finally activated on rice starch in a highly sophisticated extrusion process resulting in a convenient free flowing off-white powder. The whipping active emulsifier is fixed to the outer surface of the starch particles during the extrusion process and has proven to be extremely stable in functionality during storage. The activation process provides an instant functionality of Emulpals® 110 once in contact with water and energy, in other words when the whipping starts. The continuous production process enables a functional uniformity second to none, which is documented in the specially developed aeration and baking control (ABC test) we continuously carry out on samples drawn with intervals over every production run. Figure 1 shows the batchto-batch stability of Emulpals® 110 over a period of two years. Figure 1: Batch-to-batch stability of Emulpals® 110 600 Batter density (g/litre) 500 400 300 200 SUPERIOR STABILITY OVER MINIMUM 24 MONTHS As a standard, a random number of samples are drawn from the production runs and are kept under normal fluctuating temperatures for at least the shelf-life period, which in the case of Emulpals® 110 is minimum 24 months. In the shelf life period – and actually much longer – the functionality of Emulpals® 110 is not significantly changed and will therefore be fully functional in cake mixes during the entire shelf-life period. Figure 2 shows the storage stability of Emulpals® 110 over a two year period. 100 Time frame - 2 years Figure 2: Storage stability of Emulpals® 110 over a 2 year period 600 500 Batter density (g/litre) 400 300 TOLERANT AERATION PERFORMANCE Emulpals® 110 can be characterized as an all-in medium fast-acting cake emulsifier which means there is no need for adding the ingredients in steps. The aeration develops already after a minute 200 100 0 2 3 6 9 12 15 18 21 24 Months of storage
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