Figure 1 illustrates potential cake volume as a function of work input. It shows a typical S-curve behaviour. At Potential cake volume low energy input Palsgaard® SA 6600 is physically distributed and solubilised Minimum mixing in the batter and as the energy input is gradually increased by further mixing, the emulsifier is building an ideal emulsion and dispersion for further processing in the aerator. Mixing time/-intensity of applications are sponge cakes, Swiss rolls, cup cakes, muffins and pound cakes. More juicy cakes The benefits in cakes of using oils instead of more saturated fats are much better juicyness and improved softness during storage. How to make a leaner label emulsifier Palsgaard has worked with cake emulsifiers for nearly 100 years and therefore we have a broad and practical experience in selecting the right type of emulsifier for the right purpose. Palsgaard has taken out new patents in the extruded cake emulsifier area and these patents make it possible to create cake emulsifiers with leaner declarations and at reduced costs. Palsgaard produces many different types of polyglycerolester and we have succeeded in developing specific types and carriers for optimum performance in relation to aeration, stability and softness over time. Creating cake emulsifiers with only one emulsifier and one activating medium has only been possible due to our long experience in this specialized field. How to achieve full performance from a lean label emulsifier Full benefit of Palsgaard® SA 6600 is achieved by making sure, that the emulsifier is properly distributed in the cake batter. Figure 1 illustrates potential cake volume as a function of work input. It shows a typical S-curve behaviour. At low energy input Palsgaard® SA 6600 is physically distributed and solubilised in the batter and as the energy input is gradually increased by further mixing, the emulsifier is building an ideal emulsion and dispersion for further processing in the aerator. This guarantees full performance of the activated cake emulsifier. What is an activated cake emulsifier? Activated cake emulsifier is a term used to describe the instant properties of Palsgaard® SA 6600 when adding the product to a cake batter. The activation is achieved by placing the emulsifier on the sur- Figure 2: Microphoto of a Palsgaard® SA 6600 powder particle. The total surface area of a 15 kilo carton of Palsgaard® fields. SA 6600 equals 4 - 5 football Palsgaard Technical Paper, May 2012 Explore the multiple benefits of a of activated leaner label cake emulsifiers 4
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