Patent awarded for instant emulsifier

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Related tags: Hydrogenation, Butter

A patented instant cake emulsifier has been launched to offer producers "ultimate convenience and security in the field of industrially produced...

A patented instant cake emulsifier has been launched to offer producers "ultimate convenience and security in the field of industrially produced cakes"

SA6600 can be used in a variety of cake systems, according to Palsgaard, its maker.

Its key function, Palsgaard says, is emulsification and aeration of cake batters containing oils and fats - including formulations that are free of trans fatty acids (TFAs) - SA6600 does not contain any TFAs.

The product, which is supplied in a convenient powder form for accurate dosing and avoidance of the ingredient loss experienced when using paste, evenly disperses in cake batters, irrespective of temperature. It is also resistant to stresses created by pumping batter through long tubes, which tend to create variations in cake quality.

The emulsifier content of SA6600 is significantly higher, and the water content much lower, than in gels, so it can be used at a reduced dosage. The exact level must be determined in each application but often a reduction of 25% - 30% is possible.

Palsgaard says it can supply SA6600 now and can provide technical support.

Contact: Palsgaard, Tel: 0045 7682 7682

Related topics: Bakery, Processing equipment

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