In recent times, egg prices reached a very high level, and with eggs accounting for as much as 30 % of cake recipes, industrial bakers have been hit particularly hard. The amount of egg needed in a recipe depends largely on the choice of emulsifier. Traditional products, which are typically based on monoglycerides, can perform poorly on stability, meaning that more egg is needed.

Palsgaard overcomes this challenge offering whipping-active emulsifiers to reduce the egg content of cake recipes: Palsgaard SA, a series of powdered emulsifiers for industrial baking, is based on polyglycerol esters (PGEs) of fatty acids. It offers many functional properties, allowing egg content to be cut by an average of 20 %. This translates to a cost reduction of around 5 %.

The whipping-active emulsifiers also include the Emulpals series for cake premixes. These ingredients can help achieve the perfect shape, volume and crumb structure in cakes, as well as simplify production and accelerate output.

Emulpals and Palsgaard SA are plant-based. They can also be used to create better-for-you cakes because they are free from trans fats and can allow a shift from saturated to unsaturated oils.