Additional advantages 1. Easy product development Many industrial cake producers choose to use different cake emulsifiers depending on the cakes being baked. Palsgaard® SA 6630 makes the choice easy, as this fast activating cake emulsifier can be used for all aerated and non-aerated cakes. This makes Palsgaard® SA 6630 a very flexible ingredient to use in different cake types such as sponge cakes, Swiss rolls, cup cakes, muffins and other cakes. The fact that it is also possible to use liquid vegetable oils in cakes makes the flexibility of Palsgaard® SA 6630 even greater. As Palsgaard® SA 6630 consists of only one emulsifier and one natural 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 makes for safer and less costly product development. 2. Positive product claims Consumers increasingly consider product claims to be important when deciding on their purchases, which makes it important for industrial cake manufacturers to consider which claims to put on their products. Palsgaard® SA 6630 offers a long list of alternative positive product claims that can added to the labelling, depending on the formulation. Examples of possible claims with Palsgaard® SA 6630 can be: reduced/lower saturated fats, no trans fats, less additives, no preservatives, non-GMO, Kosher & Halal, etc. 3. PGE specifically for industrial baking What makes Palsgaard® SA 6630 specially suited for industrial cake baking is the Polyglycerol Ester (PGE) emulsifier. The PGE has been optimized for high functionality in cake batters, since the PGE is designed to capture air and create a stable batter film resistant to high sheer and stress during mixing, pumping and baking. The PGE has been developed to release from the wheat flour carrier into the batter at the right moment due to the PGE’s optimal structure and distribution of chain lengths. The PGE has been optimized for whipping stability and long shelf life of minimum 18 months. During the extrusion process the PGE achieves the important alpha form which is critical in order to keep Palsgaard® SA 6630 whipping active for minimum 18 months. The PGE is also unique, as one single emulsifier does the job where in other cases more emulsifiers are needed to achieve the same functional properties. All these parameters are important factors in creating a fast reacting cake emulsifier specifically designed for industrial baking. Figure 2: Microphoto of a Palsgaard® SA 6630 powder particle. The total surface area of a 15 kilo carton of Palsgaard® SA 6630 equals 4 - 5 football fields. Palsgaard Technical Paper, September 2011 Palsgaard® SA 6630 - The “fast” reacting industrial cake emulsifier 4
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