New emulsifier improves cake quality

JUELSMINDE, DENMARK — Palsgaard has developed PowderGel 6800, a powder-based whipping emulsifier that addresses challenges in traditional cake gels while delivering the same cake volume, fine crumb and structure, according to the Juelsminde-based company.

The ingredient supports consistent aeration and cake volume, stable specific gravity throughout production, and uniform crumb structure and mouthfeel. When used as a powder, it also simplifies handling and dosing and reduces product waste caused by gel residue left in containers, according to Palsgaard. Financial and environmental benefits include a reduction in warehouse space requirements, lower transportation volumes and a switch from plastic storage containers to recyclable cartons.

“Industrial cake production has evolved, but traditional cake gels haven’t,” said Christophe Lequet, senior innovation specialist at Palsgaard. “Industrial cake manufacturers are under pressure to improve production efficiency, lower production costs and cut their environmental footprint. Palsgaard PowderGel 6800 is an easy-to-use solution that can tick every box. Our innovation teams are available to provide consultancy and technical support to help manufacturers all over the world benefit from this next-generation solution.”