to the handling of gels, shortenings and other cake emulsifiers in paste form. Automation means a minimum of manual handling and maximum security for correct dosages. Palsgaard® SA 6630 will show constant performance over time and improve overall cake quality for the benefit of company brand. Using Palsgaard® SA 6630 will mean less error, less rework and no waste of emulsifier. 4. Extended shelf life Shelf life is a very important issue in industrial cake manufacturing. Palsgaard SA 6630 has a starch complexing effect due to its content of specialized polyglycerolesters. It will delay the retrogradation process, increase the softness of the cake and shelf life is therefore extended. 5. High tolerance to mechanical treatment Together with the fast activation of Palsgaard® SA 6630 in cake batters it is important that a cake emulsifier can withstand mechani- cal treatment, especially in industrial cake productions. Palsgaard® SA 6630 has a proven ability to do so. Palsgaard® SA 6630 retains the same specific gravity and cake batter structure after mixing, aeration and baking. Figure 1 (below) shows the stability of a cake batter exposed to variations in pumping intensity and time when using Palsgaard® SA 6630. 6. Easy labelling Several industrial cake emulsifiers contain 4 additives/E-numbers or even more different types of emulsifiers. Add to this the same number of different carrier materials such as sorbitol, propyleneglycol, glycerol, ethanol, skim milk powder, caseinate, soy protein, maltodextrine, sugar, water, etc., it makes a long list of ingredients and as such 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. Palsgaard® SA 6630 is a simpler product when it comes to labelling. Palsgaard® SA 6630 consists of a wheat flour activating medium, and of the emulsifier Polyglycerol Ester (PGE). We call Palsgaard® SA 6630 “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 makes it very easy to label and calculate nutritional profiles and decide on correct declarations. 7. Cost-in-use Palsgaard® SA 6630 offers an attractive cost-in-use per kg, but cost-in-use is in most cases not just a question of looking at the price per kg of the product. It is important also to calculate the extra benefits the product gives. In the case of Palsgaard® SA 6630 a number of extra benefits can be found: Faster premixing by using Palsgaard® SA 6630 means considerable less costs involved in the premixing step, and it could mean that it is not necessary to make new equipment investment as capacity will increase. Palsgaard® SA 6630 also makes it possible to automate production, whereas some other types of cake emulsifiers do not work well with automation. Palsgaard® SA 6630 makes it possible to formulate products based on liquid oils instead of margarines/shortening. This switch could also mean considerable savings, since liquid oils are in many cases cheaper compared to margarines/ shortening. Figure 1: Stability of a cake batter exposed to variations in pumping intensity and time when using Palsgaard® SA 6630. Incorporated/retained air Palsgaard® SA 6630 Pumping intensity and time Palsgaard Technical Paper, September 2011 Palsgaard® SA 6630 - The “fast” reacting industrial cake emulsifier 3
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