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Over six days we measured oil leakage in two versions of the cake; one without oilbinder and one with Palsgaard® Oilbinder 01 to see the difference. The cakes were placed on coffee filters and then sealed in bags. After the six days we saw that the cake without oilbinder had lost 4.65 g of oil to the filter, whereas the cake with Palsgaard® Oilbinder 01 had only lost 2.52 g. A clear illustration of what an oilbinder can do in cakes.
Reduce saturated fat – Go liquid
Saturated fats, commonly in the form of shortening or margarine, remain a common ingredient in cake mixes, but they tend to raise levels of LDL cholesterol in the blood, in- creasing the risk of conditions like heart disease and strokes. Swapping them out in favour of polyunsaturated liquid oils like rapeseed and sunflower is one of the best strategies for creating better-for-you products.
“Cakes are typically high in fat, but they don’t have to con- tain the unhealthiest fats. Switching from margarine to liq- uid oil is one of the best places to start if you want a healthi- er cake mix, because something that’s low in saturated fat is going to be much better for the heart”, Rikke says.
In order to highlight the ways cake mix manufacturers can respond to the better-for-you trend, Palsgaard has cre- ated four new recipe concepts. Designed with the needs of home bakers in mind, they can also be used by craft bakers. Alongside liquid oil, they feature Emulpals® 115 – a whip- ping emulsifier which provides efficient aeration and builds a uniform crumb structure – and Palsgaard® OilBinder 01 – a stabiliser which reduces oil leakage. As well as being low in saturated fat, the recipes offer additional health benefits.
“We wanted to show how innovative you can be when it comes to creating cake mixes with liquid oil. But you can’t do it without a good emulsifier”, says Rikke.
Emulpals® 115 – Adding convenience to the mix
As well as being better for you, the four recipes show manufacturers how they can make life easier for home bak- ers. “That’s where Emulpals® 115 is very good. It’s our fast- est choice – it delivers aeration in a few minutes, so home
(Source: Palsgaard)
FOCUS: BAKERY
bakers can use a spoon and it doesn’t take too much time. It’s a great choice for mixes because people don’t want to be spending ten minutes with a hand blender. That conve- nience is a big plus point.”Rikke says.
Palsgaard® OilBinder 01 – Overcoming the “greasy finger” challenge
Another common challenge in oil-based cake recipes is that the oil can separate out. To overcome this problem, the recipes also include Palsgaard® OilBinder 01, a stabiliser usually used in confectionery applications, but which has recently been found to deliver positive results in bakery.
As well as helping to create softer and moister cakes, it keeps the oil in the cake, reducing the risk of “oiling out”, a phenomenon that can result in grease on the packaging and the fingers. It has been shown to reduce oil leakage to levels comparable to those found in cakes based on solid fat.
Rikke says,“Adding an oilbinder keeps the oil in the mix, so consumers don’t get those greasy hands. It also means that they won’t notice any oil in the packaging.”
(Source: Palsgaard)
Packaging example for a 2-in-1 gluten-free choux pastry dough or churros mix, made with Emulpals® 115 and Palsgaard® OilBinder 01.
Concept 2: Olive oil cake variations mix
Olive oil is rich in antioxidants and healthy fats and its ben- efits in areas such as cardiovascular health are well known to consumers. “When you tell people there’s olive oil in a cake, they think it’s healthier. It also gives products a nice Mediterranean feel”, Rikke says.
Palsgaard’s next concept – a lemon cake made with ol- ive oil – makes the most of these benefits and dispels some traditional notions. “Some people think you can’t use olive oil in a cake. This is a recipe to tease them – ‘What? Olive oil in a cake?!’ But we actually found that in addition to a great crumb structure and mouthfeel – and the health benefits of olive oil – this cake tastes great”, Rikke says.
The concept includes a variation in which 100g of pickled pineapple with chilli is added for a spicier flavour. Alterna- tively, a salt and sugar mixture can be sprinkled on top after cooling.
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