By Peter Poulsen, International Sales Manager, Bakery & Confectionery, Palsgaard A/S. I n this article the benefits of Palsgaard® SA 6610 will be examined. The focus will be on bakery trends and segments with high growth, which are also the areas where a high number of new developments are carried out. Finally, the functional benefits of the emulsifier in industrial cake production and Palsgaard’s bakery application service will be explored. The versatility of Palsgaard® SA 6610 is founded in its ability to live up to many claims which consumers find attractive – such as gluten free, GMO free, healthier products and leaner labels - as well as in its functionalities designed solely for industrial cake production. Industrial bakeries constantly face the challenge to either follow or stay ahead of the trends in the bakery market. Keeping up with consumer demands calls for a steady stream of new developments ready to be launched. One of the keys to staying ahead of the market is having versatile ingredients available for fast product development. Equally important is it that the ingredients involved can be used for new market entries. Being forced to find new ingredients to overcome market barriers in new markets is very time consuming and can delay new product development substantially. Having a versatile cake emulsifier such as Palsgaard® SA 6610, an activated cake emulsifier developed especially for industrial cake production means that new product development is facilitated. What Is an actIvated cake emulsIfIer? Activated cake emulsifier is a term used to describe the instant properties of Palsgaard® SA 6610 when adding the product to the cake batter. The activation is achieved by placing the emulsifier on the surface of very small starch granules by means of an extrusion process. The emulsifier on the surface of 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 1 a micro photo 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 Polyglycerol Ester. 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 four to five 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. Figure 1. Microphoto of a powder particle of Palsgaard SA 6610 Palsgaard Technical Paper - November 2013 Palsgaard® SA 6610 - The versatile industrial cake emulsifier 2
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