Palsgaard emulsifiers help reduce egg content and egg costs

At the upcoming IBIE, emulsifier specialist Palsgaard is showcasing its whipping-active emulsifiers, designed to reduce the egg content of cake recipes and allow significant cost reductions.

A Palsgaard knowledge-sharing session at the International Baking Industry Expo, taking place Sept. 18 to 21 in Las Vegas.

The amount of egg needed in a cake recipe depends largely on the choice of emulsifier, the company explained in a press release. Traditional cake gels or hydrates, which are typically based on monoglycerides, can perform poorly on stability, meaning that more egg is needed.

The company said Palsgaard SA, a series of powdered emulsifiers for industrial baking, overcomes this challenge. Based on polyglycerol esters of fatty acids, it offers many functional properties, allowing egg content to be cut by an average of 20 per cent. This translates to a typical cost reduction of around five per cent.

The company’s other emulsifiers include the Emulpals series for cake premixes. Visitors to IBIE will be shown how the ingredients can help achieve the perfect shape, volume and crumb structure in cakes, simplify production and accelerate output.

Emulpals and Palsgaard SA are plant-based, sustainably sourced and produced in CO2-neutral factories. They are free from trans fats and can allow a shift from saturated to unsaturated oils.

palsgaard.com