Emulsifiers are used by food makers to reduce the surface tension between two immiscible phases at their interface - such as two liquids, a liquid and a gas, or a liquid and a solid - allowing them to mix. During baking, the efficiency of emulsifiers can be impaired by temperature. A very low temperature results in hard and inflexible batter which makes it difficult for the emulsifier to disperse through the mixture. Palsgaard claims its new SA 6600 emulsifier, available from April 15, ensures cake quality irrespective of variations in temperature and can stabilise the product during processing by keeping air tightly bound within the batter In addition, the emulsifier promises a high level of convenience for manufacturers. In its powdered form it can be accurately measured and dosed - cutting down waste and the potential for human error on an automatic production line. According to Palsgaard, the powdered emulsifier can be used at a reduced dosage than gels as the emulsifier content is significantly higher and the water content reduced. Bakers can cut the dosage by around 25 to 30 per cent. To further appeal to manufacturers, Palsgaard is offering a competitive price package. The company said: "In order to further increase the overall benefit of using Palsgaard SA 6600, we are offering an attractive unit price in order to reach a competitive cost-in-use level." Frost & Sullivan figures reveal emulsifiers, along with fat replacers, are leading growth in the food additive industry, since 2001 the market value of emulsifiers rose by some 5.6 per cent. Palsgaard emulsifiers are designed for the aerated cake sector with a specific emphasis on sponge cakes, swiss rolls, pound cakes and snack cakes.