Emulsifier ingredients benefit spreads, cake mixes
June 6, 2012
by Jeff Gelski
MORRIS PLAINS, N.J. — Palsgaard A/S plans to introduce two new ingredients, one for margarine spreads and one for cake mixes, during the Institute of Food Technologists’ annual meeting and food exposition June 26-28 in Las Vegas.
One system combines the capabilities of two emulsifiers to enable production of margarine spreads with only 10% fat content. Palsgaard DMG 0298, a distilled monoglyceride based on non-hydrogenated, high-oleic sunflower oil, creates a creamy, stable water-in-oil emulsion before the scrape surface heat exchanger. Palsgaard PGPR 4175, a polyglycerol polyricinoleate, secures a stable emulsion in the emulsion tank under production and in the final spread, but without increasing the viscosity in the liquid emulsion before the scrape surface heat exchanger.
Palsgaard A/S also will introduce Emulpals 110, a powder emulsifier, to the U.S. market for producers of retail and semi-industrial cake mixes. It already is available in Europe, Latin America and Asia.
The medium fast-acting powder emulsifier is tolerant to such factors as heat, cocoa and other ingredients. It has a shelf life of two years. Emulpals 110 contains two emulsifiers in mono/diglycerides and polyglycerol esters.
Emulpals 110 acts instantly in a cake batter system, such as when liquid is added to the mix. No pre-hydration or preparatory steps are needed.
Palsgaard at its booth No. 329 also will feature its SA 6600 activated powdered cake emulsifier, which was launched last year. It contains one ingredient, the emulsifier, and it has been shown to replace fat sources containing a high amount of saturated fats with liquid vegetable oils containing a high amount of unsaturated fats.
Palsgaard, based in Juelsminde, Denmark, has a U.S. office in Morris Plains.