Jan. 17, 2015
Well suited to use in gluten-free cakes, Emulpals 110 activated cake emulsifier from Palsgaard improves batter stability, cake volume, texture and shelf life. The emulsifier, based on selected polyglycerol esters and mono- and diglycerides optimized for cake systems, is extruded on a rice starch carrier, a gluten-free material. It optimizes batch-to-batch performance of batters. In tests, the medium-fast emulsifier helped create a soft, gluten-free cake with high volume, uniform crumb structure and a smooth surface.