Emulpals and Palsgaard SA food grades

Use Palsgaard's Emulpals® emulsifiers to significantly improve the crumb structure of your Asian-style sponge mix, or increase the cake volume in a Magdalena or pound cake recipe. Or reduce the whipping time of sponge cake mixes and reduce the make-up steps in chiffon cake production. Tolerance is critical due to variations in storage conditions, raw materials (eggs of different sizes and quality; butter, margarine or oil) mixing methods and specific baking conditions. Our innovative cake emulsifiers under the Emulpals® brand provide the superior tolerance required to meet these challenges - and let you add at least two years of outstanding aeration stability to each mix, too. Other features include vegetable-based, non-allergenic and non-GMO.