amounts of liquid oil, making this activated cake emulsifier the perfect long term solution for healthier cake formulations. 3. Extended shelf life Shelf life is a very important issue in industrial cake manufacturing. Palsgaard SA 6620 has a starch complexing effect due to its content of specialized emulsifier. It will delay the retrogradation process, increase the softness of the cake and shelf life is therefore extended. 4. Positive product claims Consumers increasingly consider product claims important when deciding on their purchases, which makes it important for industrial cake manufacturers to consider what claims to put on their products. Palsgaard® SA 6620 offers a long list of positive product claims that can added to the labelling, depending on the formulation: Examples of claims with Palsgaard® SA 6620 can be reduced/lower saturated fats, no trans fats, less additives, no preservatives, nonGMO, Kosher & Halal. 5. Easier product development As Palsgaard® SA 6620 only consists of one emulsifier and one activating medium (wheat flour), it is now easier to make adjustments when developing new products or making adjustments to existing ones. As it is no longer necessary to consider multiple ingredients and effects, which are often contradictory or undesired, it paves the way for safer and less costly product development. The fact that Palsgaard® SA 6620 can carry high amounts of liquid oil also means that it is possible to develop juicier cakes with softer bite and texture, and to achieve more and longer softness during storage, compared to cakes that are high in saturated fats as cakes with harder fats tend to harden over time. 6. Easy premixing Palsgaard® SA 6620 offers the manufacturer the opportunity to formulate healthy cakes with liquid oils. To be able to take advantage of this we recommend a very simple and efficient two step procedure, where all ingredients except Palsgaard Technical Paper, September 2011 Palsgaard® SA 6620 - The “leaner” label cake emulsifier 3
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