Swap out saturated fat, retain stability
Large parts of the baking industry have already converted to oil, but others are still using margarine or shortening. The main reason for this is that saturated fats are highly functional, providing aeration, emulsification and structure.
“If you take out margarine, which has a solid state, and replace it with a liquid oil, that can create some challenges,” Christophe explains. “The good news is that they can easily be solved by using an industrial cake emulsifier. The right product can give you the same functional properties but with a considerable decrease in saturated fats.”
He describes Palsgaard® SA 6610 as the “first choice emulsifier” in better-for-you cakes. “It’s the most versatile,” he says. “We always say ‘If you don’t know where to start, start with Palsgaard® SA 6610,’ because it works in any cake and with any equipment. You can use it in very aerated cake batter or low-aerated cake batter. It provides emulsification of course but it also gives you consistency of performance and stability during processing, which is what industrial producers really need.”
Palsgaard® SA 6610 is an activated powder product, and it can simplify the premixing process: “With other emulsifiers there can be a four or five-step process – maybe more, depending on the type of cake. With Palsgaard® SA 6610, you can reduce the number of premixing steps to one or two.”
Another benefit of using Palsgaard® SA 6610 is a leaner label. “Before they choose a cake many consumers now look carefully at the recipe,” Christophe says. “If they see a long list of ingredients they don’t recognise, they’re put off, so the fewer E-numbers the better. The main alternatives to Palsgaard® SA 6610 are cake gels, which often include six or seven E-numbers. Palsgaard® SA 6610 contains only one, so it helps you create a leaner label as well as a healthier cake. Palsgaard® SA 6610 makes an emulsion of water, air and fat, and this is essential for industrial cake producers and crucial for the cakes.”