What is the process we use to create activated cake emulsifier powder?

You should read the Palsgaard patent in the European Patent files to get first hand information.

What is the patent's number?

try

https://worldwide.espacenet.com/patent/search?q=palsgaard

Search palagaard patents and check it individually thats related to emulsifier technology.

I had read the Palsgaard flyer about their cake mix emulsifier which are exclusively made by extrusion process.
I use to deal with them decade's back using their emulpals series of emulsifiers which is very efficient.
i once had a conversation with one of their technical people that they produce the emulpals by twin screw extrusion and it was a patented process they say but forget the patent details..
The principle is simply a mixture of rice flour/ surfactants either E475 alone , or blended with E471 where once extruded its forms a granular particles where the surfaces and cereal interstices contains the alpha ( or activated functional form of the emulsifier) in ready to use free flowing cereal based granules.
Certainly it contains ions like hexametaphosphates and similar materials which facilitate the activation and stabilization process during extrusion.

Wow, you explain it thoroughly!

Thank you very much Roy! I appreciate it.

Yeah, very impressive

Hi Roy,

is a simple mixing method instead of extrusion possible?

Nope... you can't have intimate adsorption of the emulsifiers molecules on the starch surface by plain mixing.

I looked into it very recently and I was wondering if you could create a liquid emulsion with the emulsifiers and starch so that they are activated and then spray dry them. My guess is that it would work too!