The normal use of a whipping emulsifier is to produce a stable and light batter with a good stability before and during baking, and a pleasant and uniform crumb structure. This can be achieved with products from the broad and well known PALSGAARD® product range.
The range is very comprehensive and includes products for various purposes such as easy, consistent, and fast whipping, stability against over-whipping, stability over time, stability in oil-containing and cocoa containing recipes, etc.
The latest developments, EMULPALS® 210 and EMULPALS® 212, are cost-effective whipping emulsifiers, which assist in reducing the drying out of the finished cake – in other words they prolong the freshness and elasticity of the cake which is a much requested functionality.
Besides this unique functionality, both the new products ensure:
Fine, regular and flexible crumb structure
Both products are naturally based on non-GMO ingredients and in addition to this EMULPALS® 212 is soya-free.
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