Emulsifiers for cake and cream margarine

Let us help you optimise your cake and cream margarines

Key benefits in cake margarine
  • High volume in the baked cake
  • Good, homogeneous crumb structure
  • Soft and delicious cakes
  • Increased margarine creaminess, making it easier to incorporate more air and increase fat distribution in the batter
  • Increased batter viscosity to allow better air retention
  • Protection of air bubbles to allow expansion during baking
Key benefits in cream margarine
  • High volume in the cream or filling/high overrun
  • Good, homogeneous cream that is easy to use in confectionery production and in fine bakery
  • Absorption of liquid ingredients to prevent subsequent leaks
  • Increased stability of creams so they don’t collapse during production, cake decoration or shelf-life
  • Provides a pleasant mouth-feel
  • Maintain sharp, stable edges on cake decorations

Which emulsifier combination is right for you?

Cake and cream margarine 80% Emulsion stability
Aeration
Liquid

Sunflower HO

E475 Palsgaard® PGE 1155
Application Fat % Functionality Product form Lipid source Emulsifier Solution
Cake and cream margarine 50 - 80% Emulsion stability
Aeration
Liquid at 25ºC Sunflower HO E471, E475 Palsgaard® 1388
Cake and cream margarine 80% Emulsion stability
Aeration
Paste Sunflower HO E471 Palsgaard® DMG 0298
Cake and cream margarine 80% Emulsion stability
Aeration
Paste Sunflower E471 Palsgaard® DMG 0295
Cake and cream margarine 80% Emulsion stability
Aeration
Pellets Rapeseed E471 Palsgaard® DMG 0291
Cake and cream margarine 80% Emulsion stability
Aeration
Paste Palm oil E475 Palsgaard® PGE 1105
Cake and cream margarine 80% Emulsion stability
Aeration
Paste Sunflower/
Palm oil
E475 Palsgaard® PGE 1117

Perfect the aeration of your cake margarine

Cake margarine is specifically designed to incorporate air and make both batter and the final product more stable. Palsgaard’s emulsifiers – alongside an optimal fat composition – let you create highly functional margarines with the qualities you desire.

For a cake margarine to provide high volume in the baked cake and a homogeneous crumb structure, resulting in a soft and delicious cake, the margarine must have a very short and creamy structure. This is best achieved by using the right types of oils and fats, the right processing conditions, proper tempering – and the right emulsifier.

Create easy to use cream margarine

Cream margarine is used for cake fillings and decorations. Cream composition varies, but it's generally produced by whipping margarine together with powdered sugar, syrup or other ingredients. This places different demands on the quality of the cream margarine.

To cater for this, the margarine must have a very short and creamy structure. The ideal structure is best achieved by using the right types of oils and fats, the right processing conditions, proper tempering – and the right emulsifier.

Emulsifier applications and functionalities in cake and cream margarine

Emulsifiers have different functionalities in margarines and often complement each other, leading to improved product quality of the cake and cream margarine:

  • Mono- and diglycerides (E471) are commonly used in a various foods and non-food applications. The main function of DMG in margarine is to create a stable emulsion of water droplets equally dispersed in oil (fat)
  • PGE, Polyglycerol esters (E475) are widely used in the food industry as they combine hydrophilic and lipophilic properties in the same molecule. PGE is used in margarine because of its ability to create air in the emulsion and stabilize it

Emulsifier overview

  • Palsgaard® 1388
    DESCRIPTION

    Palsgaard® 1388 is a multi-purpose emulsifier system excellent for cream (whipped) margarines and fillings. It's also good for cake margarines, shortenings and other fat systems for cake baking. The margarines or shortenings provides better results compared to normal standard bulk emulsifiers.

    Palsgaard® 1388 is an emulsifier combination, based on mixtures of mono- and diglycerides of vegetable fatty acids (E471) and polyglycerol esters thereof (E475). It's based on high-oleic sunflower oil as lipid source. Palsgaard® 1388 is a unique, all vegetable, liquid, non-trans and non-GMO product.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

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  • Palsgaard DMG 0298
    DESCRIPTION

    Palsgaard® DMG 0298 is an emulsifier in paste form designed for use in low-fat and very low-fat margarines and spreads. Palsgaard® DMG 0298 also works well in cake and cream margarines.

    KEY FEATURES AND BENEFITS
    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during emulsification and cooling
    • Ensures a stable and homogeneous emulsion in margarine with a low-fat content
    • The fatty acids composition is mainly based on oleic acids
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • Palsgaard® DMG 0295
    DESCRIPTION

    Palsgaard® DMG 0295 is an emulsifier in paste form designed for use in low fat and very low-fat margarines and spreads. Palsgaard® DMG 0295 also works well in cake and cream margarines.

    KEY FEATURES AND BENEFITS
    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during the emulsification and cooling
    • Ensures a stable and homogeneous emulsion in margarine with a low fat content
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • Palsgaard® DMG 0291
    DESCRIPTION

    Palsgaard® DMG 0291 is an emulsifier in powder or pellet form designed for use in low-fat margarine and spreads. Palsgaard® DMG 0291 also works well in cake and cream margarines.

    KEY FEATURES AND BENEFITS
    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during the emulsification and cooling
    • Ensures a stable and homogeneous emulsion in margarine with a low fat content
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • Palsgaard® PGE 1105
    DESCRIPTION

    Palsgaard® PGE 1105 is an emulsifier in paste form made from polyglycerol esters of mono- and diglycerides of edible fatty acids (E475) designed for use in cake and cream margarines.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

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  • Palsgaard® PGE 1117
    DESCRIPTION

    Palsgaard® PGE 1117 is an emulsifier in paste form made from polyglycerol esters of mono- and diglycerides of edible fatty acids (E475) designed for use in cake an cream margarines.

    KEY FEATURES AND BENEFITS
    • Imparts a fine and stable water distribution to the margarine
    • Improves the creaming and whipping properties
    • Ensures a stable emulsion in the margarine during manufacture as well as when used for baking purposes
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • Palsgaard® PGE 1155
    DESCRIPTION

    Palsgaard® 1155 is an emulsifier based on polyglycerol esters of vegetable fatty acids (E475). Palsgaard® 1155 is based on high-oleic sunflower oil as lipid source.

    Palsgaard® 1155 is a unique, all-vegetable, liquid, non-trans and non-GMO emulsifier, designed for use in cake and cream margarines.

    KEY FEATURES AND BENEFITS
    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during the emulsification and cooling
    • Ensures a stable and homogeneous emulsion in margarine with a low fat content
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.