10 Ways Powdered Emulsifiers Outperform Cake Gels

Today’s powdered emulsifiers have a lot to offer cake producers, explains Arne Pedersen, Regional Application Manager for Bakery, Confectionery & Lipids at Palsgaard.   Invented more than 30 years ago, activated powdered emulsifiers are unlike ordinary food ingredient emulsifiers. While the latter are usually carried on shortening, powdered emulsifiers are…

The Coolest Way To Battle Heat Shock

Ice cream quality suffers from the effects of temperature fluctuations during transport and storage. But what lies at the root of the problem and what can ice cream manufacturers do to maintain good ice cream quality? By Hanne K. Ludvigsen, Global Product & Application Manager, Dairy & Ice cream, Palsgaard…
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