the starch granule has to be in a stable alpha crystal form as this special crystal form is essential for proper aeration of a cake batter. In Figure 2 a microphoto of a powder particle of Palsgaard® SA 6610 is shown. You can identify the individual small starch particles in the powder particle and each of these starch particles is covered by a monomolecular layer of polyglycerolester. This creation of a huge surface area is achieved by means of our special extrusion process. The result is very significant – one single carton of 15 kilos will have a surface area equal to 4 to 5 football fields. This fact is the background for the high efficiency of Palsgaard® SA 6610. The alpha crystal form in Palsgaard® SA 6610 is stable for min. 18 months - contrary to many gels which may recrystallize quickly during storage creating white spots. White spots in gels are not whipping active and will spread through the gel over time destroying whippability. This disadvantage will be avoided when using Palsgaard® SA 6610. The benefit of a pilot plant A significant part of our know-how within industrial baking is based on trials performed on our industrial scale pilot plant and our practical experience. Our industrial scale pilot plant helps us make realistic trials which can be easily upscaled. Palsgaard offers theoretical and practical support which takes its starting point in your specific set up and working conditions. In this way the likelihood of success is higher, when working closely together on specific projects. Figure 2: Microphoto of a Palsgaard® SA 6610 powder particle. The total surface area of a 15 kilo carton of Palsgaard® SA 6610 equals 4 - 5 football fields. Get your recipe adjusted As a dedicated supplier of ingredients to the cake industry, we offer extensive technical support covering all aspects in formulating new products and optimizing recipes and processes. As our Palsgaard® SA 6610 differs in important ways from traditional cake emulsifiers, recipe adjustments are necessary when changing emulsifier type. 2 basic changes are needed and Palsgaard can help you safely through the process: • Reduction in dosage of Palsgaard® SA 6610 of approx. 25 %, compared to gels. Changes related to the difference in the composition between gel and Palsgaard® SA 6610 primarily the starch/flour level and the water content. • Get your own cost-in-use calculations Should you be interested in getting your own cost-in-use calculations resulting from a possible change to Palsgaard® SA 6610, we shall be happy to assist you. Please contact Business Development Manager at kem@palsgaard.dk or Tel. +45 7682 7682 Palsgaard Technical Paper, April 2012 Explore the benefits of a new generation of fast reacting cake emulsifiers 4
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