We are experts in emulsifiers and stabilizers
and we are happy to share our expertise
- Aeration, batter stability, crumb structure, moistness, nutritional profile, cost reduction, volume, leaner label and shelf life - Palsgaard's bakery emulsifiers can help you optimize it all.
- Cost reductions, viscosity reducing power, improved enrobing, reduced fat, flow property control, no off-flavours or aroma, product uniformity. Palsgaard's chocolate emulsifiers help you achieve it all.
- Enhanced emulsion stability, mouth feel, texture and viscosity. Improved stability, whippability, foam structure and water retention - Palsgaard's emulsifier & stabilizer systems help you achieve it all.
- Mouth feel, stability, viscosity, shelf life, fat content, creaminess, water absorption, adherence, transparency, and pourability - Palsgaard's emulsifier & stabilizer compounds help you optimize all.
- Creaminess, heat shock and storage stability, melting resistance, flavour release, warm/ cold eating properties and texture - Palsgaard's emulsifier & stabilizer systems help you optimize all.
- Production costs, spreadability, stability of low fat spreads, frying performance, lamination in puff pastry, and volume and softness in cakes - Palsgaard's margarine emulsifiers help you optimize all.
- At Palsgaard we take our responsibility seriously - and have done so for almost a century. You can learn more about how we handle that responsibility in our newly published CSR-Report.
- Palsgaard is a specialist in emulsifiers and stabilizers for bakery, confectionery, dairy, ice cream, margarine and fine food products.