Palsgaard® Citrem 3212 shows excellent baking results for a house-hold margarine. Salt content and milk solids in margarine Anti-spattering properties are highly influenced by salt content in the margarine because of its effect on partial steam pressure in the water droplets. Traditionally, a simple way to reduce spattering has been to increase the salt content. E.g. this was one of the solutions applied, when the very efficient North American lecithin was removed from frying margarine recipes due to GMO issues. However, the effect of salt also depends on the emulsifier system and the milk solids present in the margarine. Palsgaard® Citrem 3212 has demonstrated anti-spattering behaviour with only 0.3% salt content in milk solids. Without milk solids, however, the salt content needs to increase (up to 0.9%) to obtain the equivalent anti-spattering effect. Compared to a reference emulsifier (a mix of monodiglycerids, lecithin and citric acids esters) Palsgaard® Citrem 3212 demonstrates improved anti-spattering behaviour in recipes with different salt content – both with and without milk solids. Compared to the reference emulsifier with spattering set at index 100 (See figures below), Palsgaard® Citrem 3212 demonstrates a decrease in spattering and a significantly better performance than the reference emulsifier at various salt contents. Palsgaard® Citrem 3212 anti-spattering index – with skim-milk powder Palsgaard® Citrem 1312 Palsgaard Citrem 1312 Reference emulsifier system Reference emulsifier system ® Palsgaard® Citrem 3212 anti-spattering index – without skim-milk powder Palsgaard® Citrem 1312 Palsgaard Citrem 1312 Reference emulsifier system Reference emulsifier system ® 100 80 100 80 Index Index 60 40 20 0 60 40 20 0 0.3 0.5 0.7 0.9 1.1 1.3 1.5 0.3 0.5 0.7 0.9 1.1 1.3 1.5 Salt content in % Salt content in %
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