Palsgaard emulsifier 'doubles' bakery shelf life

By Catherine Boal

- Last updated on GMT

Related tags: Fat, Liquid, Cholesterol, Palsgaard

A new cake emulsifier which lengthens shelf life to a minimum of 24
months has been devised by Danish ingredients manufacturer
Palsgaard.

In collaboration with its R & D facility, Nexus, the company claims to have created the "most stable instant cake emulsifier on the market".

While generic emulsifiers typically give bakery products a shelf life of around six to 12 months, the Emulpals 300 can increase this period to two years, keeping cakes fresher for longer - an important consideration for retailers and cake-mix producers who frequently have to deal with a long and difficult distribution chain.

In a statement Palsgaard said: "Critical performance of cake emulsifiers are factors such as aeration performance, cake volume, texture and softness. These characteristics are now secured over an extended period of time, giving increased security, more yield and more sales."

The emulsifier, which was released this month, contains no trans fats making it particularly attractive to bakers competing in the growing health-conscious market.

In fact, Palsgaard claims it works to eliminate fatty acids from cake recipes as the harmful fats can be replaced by the emulsifier and vegetable oils.

Trans fats have been linked to high levels of "bad"​ LDL cholesterol and heart disease and now many major snack and bakery companies, such as United Biscuits and Kelloggs, are exploring alternatives as consumers grow more wary.

Recent Frost & Sullivan figures reveal emulsifiers, along with fat replacers, are leading growth in the food additive industry, since 2001 the market value of emulsifiers rose by some 5.6 per cent.

Emulsifiers are used by food makers to reduce the surface tension between two immiscible phases at their interface - such as two liquids, a liquid and a gas, or a liquid and a solid - allowing them to mix.

Palsgaard emulsifiers are designed for the aerated cake sector with a specific emphasis on sponge cakes, swiss rolls, pound cakes and snack cakes.

Related news

Show more

Related products

show more

Subtleties in sugar reduction

Subtleties in sugar reduction

Cargill | 24-Oct-2022 | Technical / White Paper

While indulgence became common practice during the stress of a global pandemic, consumer habits are returning to normalcy… spurred on by new research on...

Pectin's

Pectin's "a-peeling" future

Cargill | 08-Aug-2022 | Technical / White Paper

Familiar, plant-based, highly functional… today's pectin ticks off a lot of boxes for consumers and product developers alike. Learn how this humble...

Follow us

Products

View more

Webinars