Palsgaard has developed a powder-based whipping emulsifier designed to address challenges associated with traditional cake gels while maintaining cake volume, crumb structure and texture.
Cake gels are ready-to-use emulsifier systems used in industrial and semi-industrial baking to improve aeration, volume and consistency. However, their paste or gel formats can contribute to variable aeration, product waste and the need for manual adjustments during production.
Palsgaard® PowderGel 6800 offers an alternative for industrial cake manufacturers. The powder can be mixed with tap water to create a gel or used in its original format. According to Palsgaard, it can replace conventional cake gel without requiring reformulation or changes to existing production processes.
The emulsifier is designed to support consistent aeration and cake volume, stable specific gravity throughout production, and a uniform crumb structure and mouthfeel. Used as a powder, it can also simplify handling and dosing while reducing waste from gel residue left in containers.
Its concentrated format is intended to reduce warehouse space requirements and transport volumes. It also allows manufacturers to replace plastic storage containers with recyclable cartons, offering potential environmental and logistical benefits.
“Industrial cake production has evolved, but traditional cake gels haven’t,” said Christophe Lequet, senior innovation specialist at Palsgaard. “Industrial cake manufacturers are under pressure to improve production efficiency, lower production costs and cut their environmental footprint.”
Palsgaard® PowderGel 6800 is non-GMO, allergen-free, and certified kosher and halal. It is suitable for applications including layer cakes, Swiss rolls, sponge cakes, pound cakes, cupcakes and high-ratio cakes.
The product will be showcased at Gulfood Manufacturing, taking place from 3–5 November 2026 at Dubai World Trade Centre.
