Powder Format Addresses Production Inefficiencies Palsgaard has launched PowderGel 6800, a powder-based whipping emulsifier designed to replace traditional cake gels in industrial production. The new ingredient addresses consistency and waste challenges that plague soft-paste gel systems while maintaining equivalent cake volume, fine crumb structure, and aeration. Traditional cake gels—used by industrial and semi-industrial bakers to improve aeration, volume, and texture—often lead to variable results, product waste from residue left in containers, and frequent production parameter adjustments. PowderGel 6800 can be mixed with tap water to create a gel or used directly in powder form without requiring recipe reformulation or process changes.
Operational and Environmental Benefits The powder format delivers concrete operational advantages: simplified handling and dosing, stable specific gravity throughout production runs, and reduced container-related waste. The concentrated format also cuts warehouse space requirements, lowers transportation volumes, and replaces plastic storage containers with recyclable cartons. "Industrial cake production has evolved, but traditional cake gels haven't. Industrial cake manufacturers are under pressure to improve production efficiency, lower production costs, and cut their environmental footprint. Palsgaard® PowderGel 6800 is an easy-to-use solution that can tick every box," said Christophe Lequet, Senior Innovation Specialist at Palsgaard.
Certifications and Applications PowderGel 6800 is non-GMO, allergen-free, and certified kosher and halal.
It is suitable for layer cakes, Swiss rolls, sponge cakes, pound cakes, cupcakes, and high-ratio cakes. Palsgaard will demonstrate the product at Gulfood Manufacturing, taking place November 3–5, 2026, at Dubai World Trade Centre.
Why It Matters
For industrial cake manufacturers, ingredient efficiency directly impacts margins and sustainability profiles. A gel system that reduces waste, simplifies logistics, and requires no reformulation addresses multiple operational pain points simultaneously—making adoption frictionless for bakeries seeking to reduce costs and environmental impact without sacrificing product consistency.
For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors
