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We are experts in emulsifiers and stabilizers
and we are happy to share our expertise

  • Emulsifiers for

    Bakery

    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.
  • Emulsifiers for

    Confectionery

    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.
  • Emulsifiers and stabilizers for

    Dairy

    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.
  • Emulsifiers and stabilizers for

    Fine foods

    Mouth-feel, stability, viscosity, shelf life, fat content, creaminess, water absorption, adherence, transparency, and pourability - Palsgaard's emulsifier & stabilizer compounds help you optimize all.
  • Emulsifiers and stabilizers for

    Ice cream

    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.
  • Emulsifiers for

    Margarine

    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.
  • Corporate Social Responsibility

    CSR

    At Palsgaard we take our respon- sibility seriously - and have done so for almost a century. Read how we handle that responsibility in our newly published CSR-Report.
  • Who we are

    Heart working people

    Palsgaard is a specialist in emulsifiers and stabilizers for bakery, confectionery, dairy, ice cream, margarine and fine food products.