Palsgaard A/S, the inventor of the modern commercial emulsifier, and a leading innovator within emulsifiers and stabilizers, has completed development of the world’s first palm-free, powdered emulsifier for industrial cakes. Palsgaard SA 6615 neatly solves the challenges faced by the industry in the quest to remove palm oil from cake recipes without damaging product quality.
Arne Pedersen, a Global Product and Application Manager at Palsgaard, explains what motivated his company to develop the new ingredient: “In a few of the markets we serve around the world, negative sentiment around palm oil is now prompting some manufacturers to remove palm oil ingredients from their products entirely.”
Removing palm oil from the recipes of industrially produced cakes is easily done. However, finding an efficient, palm-free emulsifier that will allow manufacturers to continue producing delicious and moist cakes is nowhere near as easy. Until now, in fact, difficulties around shelf-life, preparation, whippability, mechanical robustness and dosage have tended to be show-stoppers.
“Making a new emulsifier in powder form is even more difficult,” explains Arne Pedersen. “But it’s best because, compared with gels, shortenings or other emulsifiers in paste form, powdered emulsifiers make production easier, more cost-efficient and safer. For example, it simplifies production, saving both time and energy as powdered forms require only a few minutes of preparation before being ready for use. In fact, Palsgaard SA 6615 offers the same fast and instant aeration and emulsification as cake gels, but outperforms gels by far when it comes to shelf-life, as it will remain whipping active for 18 months.”
The new product is sustainably produced, sugar-free, gluten-free, non-allergenic and non-GMO certified, and it consists of only two components yet delivers powerful functionality, making it an ideal choice for new product development. Palsgaard SA 6615 will be officially launched at Fi Europe (hall 8, stand H 4).