Company: Palsgaard Inc., Morris Plain, NJ


Ingredient Snapshot: Palsgaard says its Palsgaard SA 6600, a leaner label cake emulsifier for industrial applications, enables industrial bakers to increase productivity and lower costs with low-dosage ingredients that can be premixed faster with less product loss and a stable result. Palsgaard SA 6600 also has a high resistance to mechanical treatment and offers stability during baking and cooling processes, for a long shelf life. Dosages are lower than with traditional methods of adding functional emulsifiers to industrial batters—typically 30 percent lower than cake gels and 40 percent lower than dispersions, according to the company. An activated, all-vegetable, non-trans fat and non-GMO functional emulsifier, Palsgaard SA 6600 is well-suited for use in aerated and nonaerated cake batters for pound cakes, muffins and sponge cakes. It is kosher- and halal-certified and contains no milk, soya or wheat proteins.