Emulsifiers, Stabilizers at Food Ingredients Europe 2015
Palsgaard showcases custom ingredients designed for use within cake mixes, industrial bakery, chocolate, dairy, ice cream, mayonnaise, dressings and margarine
Global emulsifier specialist Palsgaard is once again ready to share its expertise with food manufacturers at FIE (booth # 6P14). Here the company will showcase a number of its emulsifiers and emulsifier/stabilizer blends, each custom designed for use within cake mixes, industrial bakery, chocolate, dairy, ice cream, mayonnaise, dressings and margarine. In addition, Palsgaard will present new inspiration for finished products based on the company’s emulsifiers.
Try Palsgaard’s recipe for a sugar- and gluten-free Devil’s Food Cake
Cake mix and retail mix manufactures will be in for a real treat as Palsgaard will share its latest inspirational recipe developed by the company’s expert bakery application technologists – a recipe for a Devil’s Food Cake that is both gluten- and sugar free as well as super moist and very delicious. Replacing sugar as well as gluten is no easy feat as both ingredients have functional properties in a cake – gluten offers stability and sugar mouth-feel and sweetness to name a few.
“This doesn’t mean that it can’t be done, but it requires serious development efforts – and a good emulsifier to start with – to develop a cake that is every bit as moist and tasty as the original, if not more so”, explains Arne Pedersen, Palsgaard’s Product & Application Manager for Bakery & Confectionery. “The finished cake has a very low carbohydrate content of only 25 grams per 100 grams, compared to the 40 – 50 grams of carbohydrates usually found in this type of cake, and has a very low content of saturated fats and no trans-fats at all, so we’re looking forward to sharing this recipe and the possibilities it offers with our customers”, Arne Pedersen elaborates.
New emulsifier for all proposed liquid margarine for frying and baking
Margarine manufacturers will also have something to look forward to when Palsgaard launches its new emulsifier blend for liquid margarine – Palsgaard® 3324, a combination of mono-diglycerides of vegetable fatty acids (E471) and citric acids esters of vegetable fatty acids (E472c).
“Using pure emulsifiers as crystallizers has traditionally not been an option as this would cause separation in the liquid margarine and not offer satisfying results over time, but by combining the qualities of mono-diglycerides and citric acid esters you suddenly get results,” explains Anders Mølbak Jensen, Palsgaard’s Product & Application Manager for Lipids & Fine foods.
“Palsgaard® 3324 can be used as both emulsifier and crystallizer for liquid margarine and will generate good emulsion stability as well as excellent frying and anti-spattering results. At the same time it will also have an anti-staling effect when the liquid margarine is used in household dough systems,” Anders Mølbak Jensen continues.
Liquid margarine traditionally contains hydrogenated triglycerides as these are needed to stabilize the emulsion. By using Palsgaard® 3324 manufacturers can remove this criticized ingredient and produce margarines with a cleaner label.
Make successful low-fat mayonnaise with a flexible stabilizer compound
The market for low-fat or fat-reduced mayonnaise continues to grow – the market in the US for this product alone doubled from 2005 to 2013* – but that doesn’t mean that consumers are entirely happy with the quality of the products currently on the market. A quick search of online food reviews of light mayonnaise products uncovers a challenging reality for many fine foods manufacturers: Even the most complimentary remarks, such as “Tastes good – for a low-fat product” or “It’s a lot like the real thing” still point to a quality gap that holds many people back from trying lower-fat products – and which stops others coming back for more. It doesn’t have to be so! At FIE Palsgaard’s Fine foods division will present its most flexible stabilizer compound to date – Palsgaard® 1-2-3. This carefully designed combination of guar gum, xanthan gum and modified starch is suitable for mayonnaise and dressings with fat contents ranging from zero to 60 percent. “We have tested the stabilizer compound in various mayonnaises and dressings within this broad spectrum and can see that it delivers products with a texture, viscosity and mouth-feel similar to that of mayonnaises and dressings made with a much higher fat content,” explains Anders Mølbak Jensen.
Usually, manufacturers will need to use stabilizer blends or compounds designed for the particular fat content they wish to produce, thus needing a large logistics apparatus to keep track of it all – with Palsgaard® 1-2-3 this is no longer necessary.
Making chocolate manufacturer’s dreams come true
It’s a chocolate manufacturer’s dream: Cost-effective and stable control over the viscosity of any type of chocolate – regular or low fat – without the taste or odour downsides of lecithin. A dream that Palsgaard will make come true at FIE with the launch of its new lecithin-beating emulsifier, Palsgaard® AMP 4455.
This non-GMO sunflower-based emulsifier can be used as a new and highly effective avenue to explore potential savings and expand profit margins. For example, the use of lecithin in chocolate at a dosage of around 0.4% normally provides cocoa butter or vegetable fat savings of around 4%. At the same dosage level, however, Palsgaard® AMP 4455 can extend these savings by an additional 2 to 3% to create a total potential saving of 6 to 7%.
Unlike lecithin, the taste neutrality of Palsgaard® AMP 4455 lets you use it at high dosages with applications sensitive to off-flavors such as crumb chocolate with its low content of cocoa solids, white chocolate, or white confectionary spreads. The emulsifier contains no allergens, has a proven low risk of microbiological contamination, is easy to use as it is pumpable at ambient temperatures and can be delivered with Kosher and Halal certificates.
Emulsifier/stabilizer system for creamy, melting resistant and heat-shock stable ice cream and milk ice
For years, ice cream manufacturers and developers have struggled to optimize the three main characteristics that determine an ice cream’s overall quality: creaminess/sensory features, ability to withstand heat shock, and melting resistance. At FIE Palsgaard’s ice cream experts will present a solution that delivers on all three parameters – and makes it possible to do so even with milk ice. Palsgaard® IceTriple is a series of fully integrated emulsifier-stabiliser systems based on propylene glycol esters of fatty acids (PGMS) E477, and mono-diglycerides E471, combined with various hydrocolloids, with which Palsgaard has managed to achieve ice cream and milk ice that retains the sensory properties during storage. Palsgaard® IceTriple also offers excellent heat shock stability for ice cream and milk ice:
“The key to delivering this improvement is a uniform, fine air cell distribution together with greater control over ice crystal size during production and storage of the ice cream. The combination of emulsifiers in the IceTriple series improves structure by influencing the interactions between fat/proteins and the fat/ice interface and also leads to better melting resistance, explains Hanne Ludvigsen, Palsgaard’s Product & Application Manager for Dairy & Ice cream.
Premium emulsifier/stabilizer solutions for flavored milk and milk drinks
Manufacturers of flavored milk drinks and UHT recombined milk drinks will be in for a treat as Palsgaard’s dairy specialists will present two series of emulsifier/stabilizer system custom designed to counter challenges such as fat separation and sedimentation in this type of dairy products while maintaining the desired mouth-feel throughout the shelf-life of the product: Through its Palsgaard® RecMilk series the company offers a range of well-tested and well-documented emulsifier and stabilizer solutions for use in in UHT milk and milk drinks. The range includes products that are custom designed for recombined products as well as high calcium milk, sweetened condensed milk and creamers. Manufacturers of chocolate milk will be interested to learn of the Palsgaard® ChoMilk series – a series of premium quality blends of emulsifiers and stabilizers developed to match the high quality standards that manufactures of chocolate milk require. The series include products that offer attractive cost-in-use calculations and highly versatile products, suited also for chocolate milk drinks with low protein content as well as coffee milk drinks.
For more info, please visit www.palsgaard.com.