Palsgaard whips up emulsifier innovation
system that it claims can add freshness to a range of baked
products.
The latest products, Emulpals 210 and Emulpals 212, are cost-effective whipping emulsifiers that the company claims can assist in reducing the drying out of cakes and similar products.
In other words, they are designed to help food makers prolong the freshness and elasticity of baked goods.
Whipping emulsifiers are most often used to produce a stable and light batter with good stability before and during baking. They are also added by food makers to ensure production consistency and stability against over-whipping.
Whipping emulsifiers can also be used to ensure stability in oil-containing and cocoa-containing recipes.
Danish firm Palsgaard claims that its latest releases also help to ensure fine, regular and flexible crumb structure, smooth surface and fast whipping. Both products are also naturally based on non-GMO ingredients and in addition, Emulpals 212 is soy-free.
Palsgaard has been looking to reinforce its position in the specialist emulsifiers and stabilisers market for a number of months. It recently committed itself to increasing its distilled monoglycerides production by 14,300 tons a year, arguing that this €7 million investment would help it to meet increasing demand.
The expansion will enable Palsgaard to produce more than 30,000 tons per year, and will be completed by autumn 2006.
Recent figures from Frost & Sullivan 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.
