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
Our new Emulpals® 400 and Palsgaard® SA
series are patent pending innovations offering improved
functionality at competitive prices.
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