What is an activated cake emulsifier? is easily achieved. But finding an efficient palm-free emulsifier that will allow manufacturers to continue producing delicious and moist cakes, at least until now, has not been quite so simple. A convincing solution to this problem has, however, recently been developed. Palsgaard® SA 6615 is the world’s first palm-free emulsifier in powder form for industrial cakes, and it’s sustainably produced in a CO2-neutral factory, too. This powerful emulsifier is the newest member of the well-proven Palsgaard® SA series of activated industrial cake emulsifiers. It has a higher emulsifier content than gels, and with its low required dosages for high-quality results, as well as easy use with automated equipment, it enables more consistent cake production quality, too. Easier handling and processing Producing palm-free emulsifiers in powder form is difficult. But powder form offers advantages in handling, processing and even costs – depending on the recipe, processing conditions and ingredient costs. For example, compared with gels, shortenings or other emulsifiers in paste form, powdered emulsifiers simplify production, requiring only a few minutes of preparation and reducing energy consumption. No pre-hydration is necessary, for example. And it can be added directly to the batter in a fully automated process. Moreover, greater dosage accuracy reduces emulsifier and cake product waste, lowering production costs even further. There are further process advantages, too: Cakes produced with this emulsifier, for example, exhibit greater stability during baking and cooling processes, with high tolerance to mechanical treatment. “Activated cake emulsifier” is a term used by Palsgaard to describe the instant properties of the Emulpals® (for bakers mixes) and Palsgaard® SA series (for industrial use) when added to a cake batter. The activation is achieved by placing the emulsifier on the surface of very small starch granules by means of a special extrusion process (see picture above). The whipping active emulsifier is fixed to the outer surface of the starch particles during the extrusion process and has proven to be extremely stable in functionality and storage. The result is significant: One 15-kilogram carton has a surface area equal to 4 or 5 football fields. This fact is the basis for the high efficiency of Palsgaard’s activated cake emulsifiers. Perhaps one of the most compelling reasons, however, to use Palsgaard® SA 6615 is that it offers the same fast and instant aeration and emulsification as cake gels, but outperforms gels by far when it comes to shelflife, as it will remain active for 18 months. Product development costs Palsgaard® SA 6615 makes product development efforts easier, too. That’s because it is easier to adjust recipes when developing new products or making adjustments to existing aerated or non-aerated cakes. Comprising just one active emulsifier (polyglycerol esters denoted E475) and one food ingredient (rice flour as an activating medium), it removes the need to work with multiple ingredients and deal with their often contradictory or undesirable effects. Sustainable pedigree With only two components to declare on the label, Palsgaard® SA 6615 shortens the list of additives compared with other emulsifiers such as cake gels, which may contain up to five or six different ingredients. And it can be used for a wide variety of applications. Furthermore, Palsgaard® SA 6615 is sustainably produced, contains no alcohol whatsoever, gluten-free, non-allergenic, non-GMO and Kosher/Halal certified. It’s sugar-free, too, enabling the development 2
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