Ten Ways Powdered Emulsifiers Can Outperform Cake Gels
Powdered palm oil-based emulsifiers make it easy to create a non-PHO recipe with a very similar mouthfeel and texture to the PHO-containing original
Activated powdered emulsifiers are unlike ordinary food ingredient emulsifiers. While the latter are usually carried on shortening, powdered emulsifiers are activated on starch in a highly sophisticated extrusion process. As a result, they offer several benefits to industrial cake manufacturers.