Palsgaard® 1311 – the facts ® Palsgaard 1311 is an emulsifier based on a blend of highly functional citric acid esters and polyglycerol esters made from non-GMO vegetable fats. It works by creating a stable emulsion for processing and effecting crystallisation in the margarine’s fat system, leading to good plasticity. Palsgaard® 1311 is in paste form. ensuring layer separation and excellent expansion, as well as good mouth-feel and crispness in baked puff pastry products. The new emulsifier system proved to be an effective substitute for lecithin without losing the emulsifying functionalities of its predecessor. Moreover, the replacement could be carried out without deep recipe changes or often unwelcome capital investments in production machinery. But that was just for starters: As it turned out, Palsgaard® 1311 proved to be a help for technical people to answer not just one, but at least four of the demands they would encounter. The second capability discovered for Palsgaard® 1311 is perhaps its most important one. Mid-way during the last decade, consumer and regulatory attention had focused on another public enemy: Trans fatty acids (TFA). It was a trend that would be encountered all around the world. In fact, already by 2011, 178 of 270 products evaluated over a four-year period1 had reduced their TFA content by an average of 49%. Today, joined by calls to cut saturated fat levels, TFA reduction is gathering momentum, with regulatory moves to restrict their use underway in the several countries, including the US, Mexico, Iceland, Iran and Switzerland. It’s a significant challenge for margarine manufacturers, whose products work best at around 80% fat content. To meet the fat content challenge, food scientists at Palsgaard once again singled out Palsgaard® 1311 – at least where baking applications such as puff pastry were concerned. As any baker worth his or her salt knows, these applications are highly dependent on fat content. Using standard emulsifiers, minor reductions in the fat content of the margarine used brings disappointing baking results from inadequate water absorption to loss of crispness and expansion. And poorly absorbed water has negative effects at almost every stage of the puff pastry life-cycle. Such problems can be solved, but few margarine manufacturers or bakers have the major R&D capability or production equipment required – and the special doughs needed collapse all too easily. By replacing standard emulsifiers with Palsgaard® 1311, however, and replacing fats with water, manufacturers can achieve high-functionality pastry margarines with 70, 60 or as little as 50% fat (see example of recipe), retaining stability and plasticity and achieving results that continue to deliver the indulgent eating experience consumers expect. That’s a fat reduction capability unprecedented anywhere in the baking universe – and it can be achieved with surprisingly little effort or technical know-how. satisfied with flat, dry products – and damage sales as a result. To meet the challenge while providing the same functionality as lecithin (or better), a Palsgaard R&D team worked intensively to develop and test a brand new emulsifier. This new emulsifier, Palsgaard® 1311, is based on a blend of highly functional citric acid esters and polyglycerol esters made from non-GMO vegetable fats. It works by creating a stable emulsion for processing and effecting crystallisation in the margarine’s fat system, leading to very good plasticity. During lamination (see figure below), the margarine serves as a functional carrier of the emulsifier, creating a film in the lamination process between the dough layers. As the temperature rises during the baking process, a micron-thin film of emulsifier is left, Good expansion Regular layers DOUGH MARGARINE DOUGH MARGARINE DOUGH FAT REDUCER Ensuring the right expansion H2O Steam H2O Steam H2O Before baking During baking Palsgaard®1311 ensures that you will get good stability and plasticity in your puff pastry margarine during the lamination process. During the baking process Palsgaard® 1311 creates a thin emulsifier film which becomes denser throughout the baking process as W/O will be absorbed ino the dough. The emulsifier film will stabilise the layers and secure good lift, expansion and a crispy end product.
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