We use them to give you the best experience. If you continue using our website, we'll assume that you are happy to receive all cookies on this website.
ContinueLearn More XWhite Paper
November 9, 2016
With US legislators phasing out partially hydrogenated oils, manufacturers of cake mixes and industrial cakes need to examine alternatives to these oils. Powdered, activated emulsifiers seem to be the wisest choice. Arne Pedersen, product and application manager at Palsgaard, writes about the development in this market.
Download to find out more.