CAKE GEL EMULSIFIERS Emulsifiers at work Distilled monoglycerides – Palsgaard ® 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-formation. Luckily, this process can be delayed by adding emulsifiers such as polyglycerol esters – Palsgaard ® PGE – or propylene glycol esters – Palsgaard ® PGMS . These improve α -crystal stability, prolong cake gel shelf-life and influence the softness and crumb structure of the final cake. Adding Palsgaard ® Gel is important for the gelling point of the gel during production and the stability of the final cake gel. Palsgaard’s cake gel emulsifiers are available in liquid, powder, paste or pellet form.
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