Emulpals and Palsgaard emulsifiers from Palsgaard improve batter stability, cake volume, texture and shelf life. They help reduce costs and simplify ingredient lists for bakery mixes intended for use by industrial bakers and consumers. In addition, they also optimize aeration, moistness, crumb structure, elasticity and nutritional profiles. Because they enable use of liquid oils to replace plastic shortenings, they help formulators remove PHOs in cake systems.
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