Consumer demand for leaner label products or labels with less E-numbers are growing stronger and stronger. For industrial producers of cakes this challenge is difficult to overcome as consumers at the same time demand high quality cakes at low cost together with healthier cakes. A lot of demands at the same time, but Palsgaard can offer the long term solution to these and other challenges with our activated cake emulsifier Palsgaard® SA 6620 specifically designed for industrial baking. In this article we present 8 major benefits, and 5 additional advantages of using Palsgaard® SA 6620 in industrial cake production. powder, caseinate, soy protein, maltodextrine, sugar, water, preservatives, etc.: It makes a long list of ingredients, and it can be difficult to decide on the correct labelling, especially if these ingredients are also a part of other functional ingredients such as flavours, preservatives, etc. With Palsgaard® SA 6620 this long list of ingredients can be reduced to “1+0”. That makes it very easy to label, calculate nutritional profiles and decide on correct declarations. 2. Healthier cakes Equally strong as the demand for leaner labels is the consumer demand for healthier cakes. Each year the pressure is increasing. First trans fats had to be removed from cakes, and now the pressure is increasing on saturated fats. This means that vegetable fat sources such as hydrogenated fats, shortenings, margarines, etc are under pressure to be reformulated or taken out of cake formulations or alternatively be replaced by healthier unsaturated fat sources. The good news is that Palsgaard® SA 6620 offers the solution: With Palsgaard® SA 6620 it is possible to substitute fat sources with high amounts of saturated fats for healthier liquid vegetable oils with a high amount of unsaturated fats. Possible liquid oil sources could be sunflower oil, soybean oil, rape seed oil, cotton seed oil, etc. By Peter Poulsen, International Sales Manager Bakery & Confectionery Group Palsgaard A/S. 1. The “leaner” label cake emulsifier Palsgaard® SA 6620 is targeted at non-aerated and aerated cake batters such as pound cakes, muffins, cup cakes, Swiss rolls and all types of sponge cakes. Palsgaard® SA 6620 is a sophisticated activated cake emulsifier with the simplest possible declaration. Palsgaard® SA 6620 comes in powder form and consists of a natural activating medium (wheat flour), and of the emulsifier Polyglycerol Ester (PGE). We call it “1+0” as it contains only one ingredient that needs to be added to the label, since wheat flour, in most cases, is already on the label. This is the simplest possible declaration for an activated cake emulsifier. Several industrial cake emulsifiers contain 4 additives/E-numbers or even more. Add to this the same number of different carrier materials such as sorbitol, propyleneglycol, glycerol, ethanol, skim milk Palsgaard® SA 6620 has the advantage that it can carry high Palsgaard Technical Paper, September 2011 Palsgaard® SA 6620 - The “leaner” label cake emulsifier 2
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