Discover how Palsgaard’s world-class bakery emulsifiers can help you to achieve unrivalled batter stability, improved cake volume and texture, prolonged shelf-life and cost reductions.
Book & Claim, Mass Balance or Segregated palm oil? There's a lot to consider. Achieving sustainable palm oil recipes and production processes isn’t always as easy as it may seem. At Palsgaard we lead by example for food manufacturers around the world – and we are happy to share our extensive experience within ingredient solutions based on sustainable palm oil to provide you with valuable guidance.
We've recently released our 2015 CSR report, outlining our approach to CSR and detailing the many initiatives we undertake to stay on the forefront of CSR.
In 2015 we took a major leap forward in our endeavour towards a zero carbon footprint by the end of 2020 and in combination with our RSPO certifications, we can proudly deliver truly sustainably produced emulsifiers.
The 2015 report complies with the G4 guideline under the GRI framework and it explains our latest steps and achievements to address our impact on the environment, our people and society at large. We think it makes for impressive reading.
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Discover how Palsgaard’s world-class bakery emulsifiers can help you to achieve unrivalled batter stability, improved cake volume and texture, prolonged shelf life and cost reductions.
A small amount of emulsifiers can go a long way to creating heavenly confections without affecting taste or aroma. They can save costs and facilitate production, too!
Want to improve the mouth-feel and shelf life of chocolate milk? Investigate better water-holding capacity for your yoghurt? Or improve protein stability for UHT whipping cream…?
Whether you want to develop a new fat-free dressing, create a low-fat mayonnaise or optimize a recipe for your heat-stable sauce, we’ll work with you to find the best solution.
At Palsgaard, we take ice cream very seriously. We've developed a full range of emulsifiers, stabilizers and integrated blends to achieve the qualities your customers prefer.
Aeration, crystallization, fat reduction and plastification: Control these four basic properties and you can craft your margarine products to meet almost any requirement.
Increase the value of your soy milk with the right choice of emulsifiers and stabilizers, working together to fine-tune your product’s sensory characteristics.
Need help to adjust your recipes for better performance, process stability or cost savings? Application services and R&D work closely together to help you out.Read more about our extensive application service
We are responsible and we care about the environment for present and future generations.
We have set ourselves an ambitious goal of becoming CO2 neutral by 2020 and are very
committed members of SEDEX and RSPO
Einar Viggo Schou, a Danish entrepreneur founded the Palsgaard company.
In 1908 he found a home for his family and for his future industrial adventure at the beautiful Palsgaard Estate. Here he invented and patented the world’s first commercial emulsifier.
Palsgaard A/S was given its name after the estate and today, the headquarters are still situated in conjunction with the old main buildings