Bakery

Emulsifiers for cake gels

We'll help you safely and simply deliver transfat-free alpha-stable whipping active cake gels providing volume, texture and a uniform crumb structure – at low costs and with no hassle.

Grow your baking business with us

With 30+ years of practical experience with emulsifiers for cake gel formulations, Palsgaard is always ready to assist with selecting and fine-tuning the right emulsifiers and processes for your needs.

We'll also make it possible for you to create safe and simple transfat-free cake gels with only 4 ingredients and no corrosive chemicals.

With application centres around the world, we have deep insight into regional market conditions and product needs – and we have what it takes to help you optimise process flows, deliver market-relevant innovations, shorten market response times and attain higher success rates with development projects.

You’ll find our worldwide resources and expertise form an ideal platform for prototyping and testing products all the way from idea to marketplace success – faster, safer and more profitably.

Key features

A new generation of cake gel emulsifiers
– trans-fat-free, safe to handle, and deliciously simple to use
Multiple physical forms available
– liquid, paste, powder or pellets
Non-palm alternatives available
Non-GMO
Kosher / Halal certified
Available as RSPO SG certified
Produced in CO2-neutral factories

Key benefits

Improved alpha-structure and stability
Fast and easy solubility
High-performing cake gels
Improved aeration of the cake batter
Higher cake volume
Uniform, fine crumb structure and smooth cake surface
Soft and moist cakes

View brochure For stability and structure in cake gels

Feature article

How to make cake gel production safe and simple

Meeting consumer demand for delectable cakes with superior softness, crumb structure, and volume is a piece of cake with Palsgaard’s new generation of cake gel emulsifiers – trans-fat-free, safe to handle, and deliciously simple to use.

Cake gel emulsifier Palsgaard® 1367 is a bespoke combination of Palsgaard® PGE and Palsgaard® DMG emulsifiers. Palsgaard® Gel 0714 is potassium stearate in paste form, containing just glycerol [E422] and potassium salts of fatty acids [E470a].

When these are mixed together, the result is the perfect combination of good stability and good whippability required for an excellent aerated batter, boasting the gold standard cake gel stability of 12 months – with just four ingredients and not a caustic one in sight.

Allan Tranum, Senior Applications Specialist in lipids and cake gels, explains its benefits in this article.

Product profiles and recipe suggestions are available for download below.

Read article

Perfect the aeration and shelf-life of your cake gel

Cake gels are specifically designed to create a uniform distribution of right-sized, stabilized air bubbles or ‘holes’ throughout the cake. And to achieve this, they need to create a system that keeps emulsifiers in α-formed crystals as long as possible. This type of cake gel will continue to work its magic at every stage of the production process, and its softening effects will last for many months.

Achieving the right blend, however, isn't so simple. The quality of water and other ingredients, as well as process parameters, is a constant challenge for many cake gel producers. Palsgaard's emulsifiers for α-gels tackle such problems, helping to achieve the right results and ensure a consistent baking result.

Emulsifier applications and functionalities in cake gels

Distilled monoglycerides (DMG) create α-gels with excellent whippability in cake batters. The emulsifier interacts with the starch in the batter during the whipping and baking process, delaying staling and extending the cake's shelf-life.

There are indications that the C18:0 content in the DMG will have a positive effect on the functionality of the cake gels. Our findings indicate that the higher the C:18 content, the better functionality of the emulsifier. The fatty acid composition also plays a role in the functionality of the gel.

Generally speaking, the whippability of the cake gel comes from C18:0 but the baking performance also depends on C16:0. This explains why compositions with C18:0 and C16:0 will deliver good baking results.

Unfortunately, α-gels are notoriously short-lived and subsequently change to the non-whipping active β-formation. Luckily, this process can be delayed by adding co-emulsifiers such as polyglycerol esters (PGE) and propylene glycol esters (PGMS). These improve α-crystal stability, prolong cake gel shelf-life and influence the softness and crumb structure of the final cake.

Propylene glycol and sorbitol work as solvents in the cake gel during production. Sugar and sorbitol affect the long-term stability of the cake gel, influencing the speed of recrystallisation within the gel. Sorbitol and sugar also lower water activity and extend the shelf-life of the cake.

Solutions

Emulsifier overview

Palsgaard® 1367
DESCRIPTION
Palsgaard® 1367 is a mixture of emulsifiers developed especially for use in the production of cake gels. It is based on vegetable fat and contains

Mono- and diglycerides of fatty acids (E471)

Polyglycerol esters of fatty acids (E475)

Recommended dosage: 15 - 35%
KEY FEATURES AND BENEFITS
Palsgaard® 1367 provides the following advantages:

Facilitates production of a stable cake gel

Ensures a stable and efficient whipping performance of the cake gel resulting in a cake batter with stable density and excellent resistance towards mechanical treatment

When paired with Palsgaard® Gel 0714 it allows for the production of transfat-free cake gels with only four ingredients

Kosher / Halal certified

Produced in CO2-neutral factories
ADDITIONAL INFORMATION
Request access to view additional product details.
Palsgaard® Gel 0714
DESCRIPTION
Palsgaard® Gel 0714 is an ingredient blend made of

Glycerol (E 422)

Potassium salts of fatty acids (E 470a)

Trans-free

Based on Cocoanut oil/rapeseed oil/sunflower oil

Recommended dosage: 4.5 - 6%
KEY FEATURES AND BENEFITS
Palsgaard® GEL 0714 provides the following advantages:

Improved workplace safety, as no handling of corrosive chemicals like NaOH/KOH

Facilitates easy production of a stable cake gel

Ensures a stable and efficient whipping performance of the cake gel resulting in a cake batter with a stable density and excellent resistance towards mechanical treatment

When paired with Palsgaard® 1367 it allows for the production of transfat-free cake gels with only four ingredients

Increased production efficiency and raw material buying reduced by 40%.

Kosher / Halal certified

Produced in CO2-neutral factories

Dosage: 4-8% in the cake gel.
ADDITIONAL INFORMATION
Request access to view additional product details.
Palsgaard® DMG 0093
DESCRIPTION
Palsgaard® DMG 0093 is an emulsifier containing distilled monoglycerides of vegetable fatty acids.

Palsgaard® DMG 0093 is used in a wide range of products such as emulsifier with starch complexing properties for use in bread and starch-based products, and emulsifier for use in water-in-oil emulsions e.g. cake gels, margarine and bakery compounds, etc.

Palsgaard® DMG 0093 is available in liquid form, as pellets, powder or block form.
KEY FEATURES AND BENEFITS
Primary emulsifier forming alpha-crystals leading to high performing cake gels

Provides excellent whippability, texture and volume for cake batters

Interacts with co-emulsifiers to prevent β-formation over time

Reduces the surface tension between water and the fat phase

Facilitates and stabilises the water-in-oil emulsion during emulsification and processing

Ensures a homogeneous and stable emulsion in the finished product

Shelf-life extension via anti-staling effect

Improves the texture of starch-containing products

Kosher / Halal certified

Available as RSPO SG certified

Produced in CO2-neutral factories
ADDITIONAL INFORMATION
Request access to view additional product details.
Palsgaard® PGE 1011
DESCRIPTION
Palsgaard® PGE 1011 is a high-quality polyglycerol ester for the making of whipping active cake gels. Palsgaard® PGE 1011 is available in powder form.

A cake gel is a whipping active gel, consisting of mono-layers of water and stable whipping active emulsifiers, which has crystallized in the whipping active alpha-form.

The emulsifiers are typically mono- and diglycerides and polyglycerol esters of fatty acids.
Monoglycerides will typically crystallize in alpha-form and then re-crystallize to the non-whipping active beta-form.

Palsgaard® PGE 1011 will crystallize in the whipping active alpha-form and in addition to this also stabilize and fix the monoglycerides in the same crystal form.
KEY FEATURES AND BENEFITS
Improves alpha-stability of cake gel

Extends cake gel shelf-life

Improves baking performance

Delivers cakes with a close and compact structure

Secures a stable and efficient whipping performance

Provides a stable density of the cake batter

Provides a stable foam which is resistant to mechanical treatment

Kosher / Halal certified

Available as RSPO SG certified

Produced in CO2-neutral factories
ADDITIONAL INFORMATION
Request access to view additional product details.

Emulsifiers for cake gels

Grow your baking business with us

Key features

Key benefits

How to make cake gel production safe and simple

Perfect the aeration and shelf-life of your cake gel

Emulsifier applications and functionalities in cake gels

Emulsifier overview

Palsgaard® 1367

DESCRIPTION

KEY FEATURES AND BENEFITS

ADDITIONAL INFORMATION

Palsgaard® Gel 0714

DESCRIPTION

KEY FEATURES AND BENEFITS

ADDITIONAL INFORMATION

Palsgaard® DMG 0093

DESCRIPTION

KEY FEATURES AND BENEFITS

ADDITIONAL INFORMATION

Palsgaard® PGE 1011

DESCRIPTION

KEY FEATURES AND BENEFITS

ADDITIONAL INFORMATION

Related content

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RSPO SG-certified emulsifiers

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