Palsgaard set to showcase emulsifier range at IBIE
Palsgaard will highlight the benefits of its powdered whipping-active cake emulsifiers at the International Baking Industry Expo (IBIE) in Las Vegas, 8-11 September.
Many US cake premix manufacturers currently use shortening as a carrier for emulsifiers, while cake gels are a common choice in long-shelf-life cakes. Exhibiting at IBIE, Palsgaard will demonstrate why its range of powdered whipping-active cake emulsifiers are an alternative to both.
Powdered whipping-active cake emulsifiers can help manufacturers meet demands for a wider variety of cakes, including better-for-you and free-from products, and sustainability is increasingly important.
Palsgaard’s new emulsifiers provide:
- Simplicity: No pre-hydration or pre-emulsification is needed, so the number of production stages can be reduced
- Better-for-you: Can facilitate a switch from saturated fats to unsaturated liquid oils
More with less: Higher emulsifier content than typical shortenings or cake gels
- Speed: Act rapidly, allowing acceleration of output
Versatility: Can be used in a wide range of products – high or low-fat; aerated or non-aerated.
Palsgaard will be showcasing its two ranges of powdered whipping-active cake emulsifiers at IBIE: Emulpals is specially designed for premixes, while Palsgaard SA is optimised for long shelf-life cakes.
Both are suitable for all cake types – from layer cakes and Swiss rolls to cupcakes and muffins. Concepts presented at IBIE will include a vegan, gluten-free and clean label brownie made from a premix containing Emulpals 130, and a Matcha, Chai and Taro tea layer cake featuring Palsgaard SA 6600.
As well as being versatile and easy to use, Palsgaard’s powdered whipping-active cake emulsifiers are plant-based, and made in 100% CO2-neutral facilities – a claim which, to Palsgaard’s knowledge, no other emulsifier manufacturer can make. Where the company uses palm oil ingredients, it relies on RSPO-certified raw materials, enabling it to offer its complete product range as MB- or SG-certified.
Rosa E. Regalado, general manager at Palsgaard, said: “Powdered whipping-active cake emulsifiers are the smart choice in both premixes and long shelf-life cakes. They offer a range of advantages over shortening and cake gels, including stability, simplicity, and opportunities for better-for-you cakes. Industrial bakers and premix manufacturers who work with Palsgaard get all these advantages, as well as meeting consumer demand for sustainably produced products.”