Emulsifiers for baker’s mixes

    Being a cake mix producer has never been so difficult. Consumer demands for new or improved products need to be balanced against constant economic challenges. And the competitive race is on to supply, for example, gluten or egg free, low fat or zero trans fat recipes. That's why so many world-class companies choose Palsgaard.

    We recognize that easy preparation, consistent performance, and trustworthy declarations are of paramount importance and we can help you achieve these aims with lower costs and easy handling.

    80 years of experience with baker's mixes

    Our emulsifier experts have helped to solve just about every kind of problem in the bakery market. So we are well-placed to help you when you are faced with similar challenges. We promise you complete access to our superior expertise, a broad range of proven emulsifiers and special ingredients, and hands-on application services.

    Emulpals®  activated cake emulsifiers for bakery mixes

    Our Emulpals® range has a proven track record and has made Palsgaard a global market-leader in powdered, whipping active cake emulsifiers. We have built up vast experience and know-how in developing cake recipes with these products, and we are keen to tackle difficult tasks.

    We have created recipes for gluten- and/or sugar-free Devil’s Food cakes every bit as moist and delicious as the original – and recipes for healthier "smoothie" cakes, filled with fruits or vegetables, to name a few. Recipes we can share with customers, adjusting them to fit specific production setups and customer requirements.

    Use our Emulpals emulsifiers to significantly improve the crumb structure of your Asian-style sponge mix, or increase the cake volume in a Magdalena or pound cake recipe. Or reduce the whipping time of sponge cake mixes and reduce the make-up steps in chiffon cake production. 

    Create healthier cakes with Emulpals®

    It's even possible to create healthier cakes with Emulpals® as the emulsifier stabilizes even high amounts of liquid oil in both aerated and non-aerated cakes with delicious, soft and moist cakes as a result. Just as importantly, a move can be made from saturated to unsaturated oils, providing major health benefits.

    Being completely vegetable-based, and free of allergens and trans fats, not to mention sugar, Emulpals® suits all types of recipes from vegan to gluten and/or sugar free, making product development much easier.

    What is an activated cake emulsifier?

    Palsgaard's powdered, whipping active cake emulsifiers, marketed under the Emulpals® and Palsgaard SA® brands are also known "Activated cake emulsifiers" - a term used to describe the instant properties of the emulsifier when added to the cake batter. The activation is achieved by placing the emulsifier on the surface of very small starch granules by means of a highly sophisticated extrusion process.

    The result is significant: One 15 kg carton has a surface area equal to 4 or 5 football fields. The effect is instant functionality, fast uptake and incorporation of air into the cake batter, leading to improved stability and superior cake quality.

    Benefits of the Emulpals® range

    • easy to use powder-form
    • minimum two years of shelf-life
    • stable performance batch-to-batch (ABC-test)
    • excellent tolerance to difficult ingredients, temperature and whipping times
    • lean label – only one emulsifier (polyglycerol ester - E475) and a natural carrier
    • easy to work with – no prehydration or preparatory steps needed as it reacts instantly when liquid is added to the mix
    • high aeration and softness, uniform cake crumb and a smooth cake surface
    • sugar-free, non-allergenic
    • non-GMO and Kosher/Halal certified
    • RSPO SG-certified or palm-free

    Guaranteed performance

    At Palsgaard, we take a unique approach to ensure the reliable performance of our products. The highly valued constant performance of Emulpals® is secured by using a practical aeration and baking control test (ABC test) under very standardized conditions. This unique method maximizes the reproducibility and validity of our tests by standardizing and excluding effects of disturbing factors. The stability of Emulpals® is therefore tested in a realistic and extensive way. Realistic because it is tested in real cakes and extensive because all our batches are tested for functional performance. Due to this unique set-up, we can guarantee a high and stable functionality from delivery to delivery.

    Test your new baker's mix in our application centers before going full-scale

    Take advantage of our bakery application centers in Denmark, Singapore, Mexico and China and our technical experts around the world. Working closely together with your product development team, they can help determine the best possible combination of emulsifiers for your product. Our fully equipped application centers can be set up to reflect your own production equipment or, if you prefer, we can also work alongside at your own production site.

    Try our recipe suggestions for baker's mixes

    As part of our service, we have put together a comprehensive selection of our most popular recipes and matching product profiles for baker's mixes. You can download them on this page. Use them as a starting point for building new and improved recipes that work with your company's sensory preferences, raw materials and production facilities.

    For advice on how to tailor recipes to fit your specific needs and for samples, please contact your local Palsgaard partner.

    We look forward to welcoming you as a valuable partner of Palsgaard. 

    Would you like us to contact you?

    Learn how we work

    Check out our video explaining how we work with cake mix manufacturers around the world

    Activated cake emulsifier demo

    Check out this video which clearly shows the benefits of using an activated cake emulsifier

    Customer favourites

    Check out these recipes

    Get more info in these brochures

    Find out more about Emulpals® 110 in these articles