Palsgaard Eyes Opportunity for No Trans Fat Lean Label Emulsifiers

02 May 2016 --- The United States Food & Drug Administration has determined that partially hydrogenated oils, which contain trans fats, are not “generally recognized as safe” and have set a three-year limit for their removal from all processed foods effective from June 16 2015. As a consequence of this, food manufacturers are now struggling to remove trans fats from their recipes, but as trans fats have a function in processed foods, this is no easy task. It can, however, be accomplished with Palsgaard emulsifiers.

At the IFT 2016, Palsgaard will showcase a number of sustainable emulsifiers for multiple applications such as bakery and margarine that enables removing trans fats.

Palsgaard will introduce three highly functional products in its series of powdered cake emulsifiers:
• Emulpals 115, an instantly reacting emulsifier for cake batter systems that shows excellent aeration after just two minutes of whipping. The emulsifier is also highly tolerant to variations of ingredients and make-up methods making it the perfect choice for retail mix manufactures to overcome the challenges of whipping time and tolerance.
• Emulpals 116 is the ideal cake emulsifier for bakers and food service mixes as it is highly cost-effective as it works at much lower dosages than traditional emulsifiers and with a short whipping time of just four minutes. The final mix can be fast prepared using the all-in method – the emulsifier reacts instantly when liquid is added to the mix and no activation steps are needed.
• Palsgaard SA 6610, is a versatile whipping agent for industrial cake manufacturers as it is easy to work with and can meet the specific requirements of almost any current market or trend. Its functionality has been proven in industrial baking, delivering the same performance under a variety of conditions in any whipped or stirred cake formulation.

All three emulsifiers make it possible to create healthier cakes by stabilizing even high amounts of liquid oil in both aerated and non-aerated cakes with delicious, soft and moist cakes as the result. Just as importantly, a move can be made from saturated fats to unsaturated oils, providing significant health benefits. These emulsifiers are efficient choices for cake mix producers or industrial cake manufacturers looking to move away from shortenings. Being completely vegetable-based, free of allergens and trans fats, not to mention sugar, Emulpals 115, Emulpals 116 and Palsgaard SA 6610 suit all types of recipes from vegan to gluten free and/or sugar free, making product development much easier.

In addition, it is possible to produce cakes with leaner labels using these emulsifiers. Palsgaard SA 6610 shortens the list of additives compared with other cake emulsifier, listing only one food carrier and one emulsifier (polyglycerol esters or E475) to declare on the label. Additionally, Emulpals 115 and Emulpals 116 contain only mono- and diglycerides and polyglycerol esters. making it possible to create leaner labels for cake mix manufacturers also.

Removal or reduction of trans-fats in margarine is cause for concern among margarine manufacturers. Without trans-fats, production process becomes more sensitive to a variety of factors that have been comfortably handled by partially hydrogenated oils (PHOs), such as higher melting point and slower crystallization rates. However, by using emulsifiers that improve crystallization properties such as Palsgaard DMG 0091 and Palsgaard 6111, it is possible to alleviate these problems and produce high quality margarines and shortenings. At the IFT 2016 Palsgaard technical experts will be on hand to discuss this in much greater detail.

As a global player with production facilities, application centers and offices around the world, sustainability has been at the heart of Palsgaard’s strategy since its creation. Palsgaard holds RSPO (Roundtable on Sustainable Pam Oil) Supply Chain Certificates on MB (Mass Balance) and SG (Segregated) levels, making it able to provide a wide range of sustainable solutions to meet its customers’ needs. By partnering with Palsgaard, food manufacturers can meet demands for a sustainable business model on palm oil sourcing and at the same time benefit from Palsgaard’s experience with the RSPO system as the company gladly shares it learnings of what it takes to become RSPO SCCS-certified – which its customers need to be if they wish to claim that their products are based on sustainable palm oil. Furthermore, Palsgaard achieved CO2 neutrality for its production facilities in Denmark in 2015 and has committed to become CO2 neutral at all production facilities by 2020.

As Palsgaard not only produces the emulsifiers and emulsifier/stabilizer blends, but also offers expert application services helping customers test and develop new end products or perfecting existing products in its global application centers, food manufactures are sure to find what they need at Palsgaard’s booth. In fact, Palsgaard Incorporated will soon have its own application center in the region as Palsgaard is pleased to reveal its plans to open R&D facilities within bakery and confectionery in Edison, New Jersey. The new center is expected to be ready for business in the autumn of 2016.

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