PALSGAARD LAUNCHES SOY-BASED EMULSIFIER FOR CAKES

Danish supplier Palsgaard has launched a soy-based emulsifier for cakes in response to growing European demand for palm-free foods.  However, it remained committed to using certified sustainable palm oil.  Dubbed SA 6615, the emulsifier is a polyglycerol ester (PGE) made from soya oil, blended with rice flour.  This means that, in Europe, it can be listed as rice flour and polyglycerol ester, or E475.  

“In a few of the markets we serve around the world, negative sentiment around palm oil is now prompting some manufacturers to remove palm oil ingredients from their products entirely,” said global product and application manager Arne Pedersen.  Palsgaard said it expects most demand for its palm-free emulsifier to come from northern European countries, particularly Norway, Sweden, Denmark, France and the UK, as well as producers based outside EU selling in Europe, such as New Zealand and Australia.  

However, while manufacturers can easily remove palm oil from recipes, it can be difficult to find a palm-free emulsifier that provides the same functionality in terms of shelf life, whippability, mechanical robustness and dosage, Pedersen said. SA 6615 is also the first palm-free emulsifier for industrially produced cakes available in powder form, the firm said.   Emulsifiers often come in the form of gels, shortenings or paste form but powders make the production process easier, more cost-efficient and safer.