Activated cake emulsifiers are extruded emulsifier systems distributed on a food carrier. This innovative process is creating a very large surface area - several square meters in one single gramme. The effect is instant functionality such as fast uptake and incorporation of air into a cake batter leading to improved stability and a superior cake quality.
Our new Emulpals® 400 and Palsgaard® SA series are patent pending innovations offering improved functionality at competitive prices.
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