Improve crumb structure and volume More appealing cakes start here Cake manufacturers are keen to develop high-quality cakes with increased volume, softness and finer crumb structure. And they want these qualities to remain with the product for as long as possible until they reach consumer tables. For cake gel manufacturers Palsgaard has developed a portfolio of emulsifiers and co-emulsifiers that can improve and extend the quality of both cake gels and the final cake: Palsgaard® DMG (E471) Palsgaard® PGE (E475) Palsgaard® PGMS (E477) Choosing the right emulsifier for your recipe will result in more appealing cakes that can meet your customers' expectations and requirements – and your business priorities, too. Emulsifiers at work Distilled monoglycerides (DMG) create α-gels with excellent whippability in cake batters. The emulsifier interacts with the starch in the batter during the whipping and baking process, delaying staling and extending the cake's shelf-life. Unfortunately, α-gels are notoriously short-lived and subsequently change to the non-whipping active β-formation. Luckily, this process can be delayed by adding coemulsifiers such as polyglycerol esters (PGE) and propylene glycol esters (PGMS). These improve α-crystal stability, prolong cake gel shelf-life and influence the softness and crumb structure of the final cake. Propylene glycol and sorbitol work as solvents in the cake gel during production. Sugar and sorbitol affect the long-term stability of the cake gel, influencing the speed of recrystallisation within the gel. Sorbitol and sugar also lower water activity, and extend the shelflife of the cake. 4
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