Bakery

Powdered emulsifiers for longer shelf-life cakes

The Palsgaard® SA series of powdered, whipping-active cake emulsifiers help industrial cake manufacturers deliver high quality, healthier cakes at a low cost. Find out below, why they're the perfect lean-label alternative to cake gels and shortenings.

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We'll share our expertise with you

At Palsgaard, we do more than supply you with the right emulsifiers. In our global application centres, we engage deeply with our customers in order to help them find new ways to meet end-user demands on a global scale, even if they don’t have any prior experience with industrial long shelf-life cakes.

Starting with technical presentations, prototype samples and product samples based on our Palsgaard® SA series we can offer guidance on the right type of equipment, offer support with recipe development, run trials in your factory and even start commissioning of a new factory.

What we give is a service from the initial concept up to the commercialization of the product.

Contact us today to order samples of our custom-designed emulsifiers for industrial cakes and try them in our extensive library of recipes.

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Key features
  • Fast-reacting, whipping-active emulsifiers in convenient powder form
  • Label-friendly – contains down to one emulsifier (E475) and a natural carrier
  • Custom-designed for the all-in production method for industrial baking
  • Minimum 18 months of shelf-life
  • Produced in CO2-neutral factories
Key benefits
  • Facilitates automated production and lower production costs
  • Simplified production – no pre-hydration or preparatory steps needed as Palsgaard® SA reacts instantly when liquid is added to the batter
  • Control of specific gravity during production and long floor time (specific gravity does not change after aeration)
  • Delivers high aeration and softness resulting in a uniform cake crumb and a smooth cake surface
  • Healthier cakes – the health profile of the cake can be improved by making a switch to unsaturated liquid oils
For simplicity and softness in long shelf-life cakes
Leader in activated cake emulsifiers For simplicity and softness in long shelf-life cakes

Explore the powdered alternative to shortening and cake gels

As a powdered ingredient, the Palsgaard® SA series of whipping-active cake emulsifiers offers several benefits compared with cake gels, shortenings or other emulsifiers in paste form, making production so much easier and safer.

The emulsifier requires no pre-hydration or preparatory steps and can be added directly to the batter in a fully automated process, leading to numerous advantages:

  • Lower production cost
  • More consistent performance over time
  • Easier to attain HACCP quality standards
  • A minimum of manual handling and fewer human errors
  • Dosing is more accurate than manual dosing
  • Less reworking
  • No emulsifier or cake product waste

Contact us today to learn more about how we can help you make the transition from shortening or cake gel to powdered emulsifiers.

Simplified labels sell better

Several industrial cake emulsifiers for long shelf-life cakes contain four additives/E numbers or even more different types of emulsifiers in combination. Add to this the same number of different carriers such as sorbitol, propyleneglycol, glycerol, ethanol, skim milk powder, caseinate, soy protein, maltodextrine, sugar, water, etc.

This makes a long list of ingredients and it can be difficult to decide on the correct labelling, especially if these ingredients are also a part of other functional ingredients such as flavours, preservatives, etc.

With the Palsgaard® SA series this long list of ingredients can be reduced to a single emulsifier and a natural carrier, making it very easy to label and calculate nutritional profiles and decide on correct declarations.

Contact us today to find out how we can help you create cakes with leaner labels that will satisfy consumer demands.

How to create better-for-you industrial cakes
Technical article

How to create better-for-you industrial cakes

‘Better-for-you’ is an increasingly important differentiation strategy in the competitive commercial cake market. Here, Christophe Lequet, Senior Application Specialist for Bakery at Palsgaard, offers advice to industrial bakers seeking to create healthier products. He also reveals the secrets of Palsgaard’s new low-sodium superfruit cake – a recipe concept he hopes will inspire the industry to focus on sodium reduction.

Read article
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Emulsifier overview

  • Palsgaard® SA 6600
    DESCRIPTION

    Palsgaard® SA 6600 is an activated all-vegetable, non-trans and non-GMO functional emulsifier in convenient powder form, specially designed for industrial purposes. The functional properties are designed to meet the uniformity- and stability demand from automated industrial production.

    Palsgaard® SA 6600 is an excellent all-in cake emulsifier for non-aerated and aerated cake batters such as pound cakes, muffins and all types of sponge cakes. Palsgaard® SA 6600 is based on one emulsifier and rice flour (1 + 1) and is ideal when leaner label is a focus area.

    KEY FEATURES AND BENEFITS
    • Non allergenic/Non GMO 
    • Resistant to mechanical treatment
    • One-step production
    • Increased capacity
    • Easy and stable aeration
    • Increased capacity
    • Stability in production
    • Low dosage and low cost-in-use
    • Sugar-free
    • Allergen-free – contains neither milk, soy, wheat proteins nor any other allergens
    • No trans-fats/PHO
    • Produced in CO2-neutral factories
    • Available as RSPO SG certified
    • Kosher / Halal certified
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® SA 6610
    DESCRIPTION

    The fast reacting cake emulsifier. Palsgaard® SA 6610 is an activated all-vegetable, non-trans and non-GMO functional emulsifier in powder form, specially designed for industrial purposes.

    Palsgaard® SA 6610 is a non-soya product. The functional properties are designed to meet the speed-, uniformity- and stability demand from automated industrial production.

    Palsgaard® SA 6610 is an excellent all-in cake emulsifier for non-aerated and aerated cake batters such as pound cakes, muffins and all types of sponge cakes. Palsgaard® SA 6610 is specially designed for production lines where short pre-mixing is required and where the focus is on fast aeration and emulsification.

    KEY FEATURES AND BENEFITS
    • Non allergenic/Non GMO 
    • Resistant to mechanical treatment
    • One-step production
    • Increased capacity
    • Easy and stable aeration
    • Increased capacity
    • Stability in production
    • Low dosage and low cost-in-use
    • Sugar-free
    • Allergen-free – contains neither milk, soy, wheat proteins nor any other allergens
    • No trans-fats/PHO
    • Produced in CO2-neutral factories
    • Available as RSPO SG certified
    • Kosher / Halal certified
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® SA 6615
    DESCRIPTION

    The super fast reacting cake emulsifier Palsgaard® SA 6615 is an activated all-vegetable, non-trans and non-GMO functional emulsifier, specially designed for industrial purposes. Palsgaard® SA 6615 is a non-palm product. The functional properties are designed to meet the speed-, uniformity- and stability demand from automated industrial production.

    Palsgaard® SA 6615 is an excellent all-in cake emulsifier for non-aerated and aerated cake batters such as pound cakes, muffins and all types of sponge cakes. Palsgaard® SA 6615 is specially designed for production lines where short pre-mixing is required and where the focus is on fast aeration and emulsification.

    KEY FEATURES AND BENEFITS
    • Super fast reacting = Short pre-mixing time
    • Palm-free
    • Resistant to mechanical treatment = Ideal for industrial equipment
    • One-step production = Increased capacity
    • Easy and stable aeration = Increased capacity and stable production
    • Versatile - delivers aeration and emulsification
    • Free-flowing powder = Easy to dose, no waste
      no water, no alcohol etc. 
    • Replaces shortening with oil Non-TFA product
      for better nutritional value
    • Long shelf life = Stability in production
    • Low dosage = Low cost-in-use
    • Produced in CO2-neutral factories
    • Kosher / Halal certified
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

Related content

Production Of Palsgaard Activated Cake Emulsifiers
emulsifiers explained
What is an activated cake emulsifier?
Feature article
10 ways powdered emulsifiers outperform cake gels
Palsgaard Bakery Application Centre
Feature article
Solving customer challenges in industrial bakery
Technical article
How to create better-for-you industrial cakes

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