Palsgaard SA 6600: New Patented Instant Cake Emulsifier

21/06/07 Safe and rational processing is becoming increasingly important to industrial producers. The target is always to secure a consistent product quality under optimum processing conditions. Based on a new patent, Palsgaard is now offering the ultimate convenience and security in the field of industrially produced cakes.

Palsgaard SA 6600 is an extremely versatile instant cake emulsifier, which can be used in a variety of cake systems. The key function is emulsification and aeration of cake batters containing oil and fats, including formulations which is free of trans fatty acids (TFA). Palsgaard SA 6600 is especially suitable for creating such cakes free of TFA, by substituting fats containing TFA with more healthy oils. Palsgaard SA 6600 does not contain any TFA.

Palsgaard SA 6600 is easily dispersed in cake batters, irrespectively of temperatures. It is a well known fact, that the consistency of cake emulsifiers in pasteform varies according to surrounding temperatures. At low temperatures, the paste is becoming hard and difficult to distribute, and may even separate. Consequently the functionality, the rate of dispersion and incorporation in the cake batters may vary when using these ingredients, and it will give rise to variations in cake quality. This situation is contrary to the use of Palsgaard SA 6600, where the powder is instantly distributed and incorporated in the batter, irrespectively of handling temperatures.

Pumping of batters through long tubes is known to decrease the air content of batters. This will give rise to variations in the cake quality. Palsgaard SA 6600 is significantly more resistant to such stresses and will keep the air more tightly bound in the cake batter, meaning a more stable cake quality under varying processing conditions such as production stops and rework. The increasing use of automatic processing lines, require raw materials which can be easily handled. The convenient powder form of Palsgaard SA 6600 can be scaled automatically and precisely dosed into cake batters, giving security for correct formulations and avoiding risks of accidentally added foreign matter due to human handling. This is of major importance when working in accordance with HACCP principles. In addition ingredient loss is avoided, as powders are used 100 % contrary to alternatives in pasteform. As the emulsifier content of Palsgaard SA 6600 is significantly higher, and the water content is very much lower than in gels, it can be used at a reduced dosage. The exact level has to be determined in each case, but often a reduction of 25 to 30 % is possible. In order to further increase the overall benefit of using Palsgaard SA 6600, we are offering an attractive unit price in order to reach a competitive cost-in-use level. We recommend Palsgaard SA 6600 for test at cake factories and are ready to supply samples as well as technical support. The product is available from April 15th.