It was, in fact, Einar Viggo Schou, Palsgaard’s founder, back in 1917! Of course, there are many interesting facts about emulsifiers and their capabilities - so why not test your knowledge with our new 20 question quiz, and perhaps learn a thing or two as you go...
Are you an emulsifier Grand Master, Seasoned Expert, an Up-and-Coming, or a New Recruit? Take the Emulsifier Quiz to find out! And share your score with colleagues to see how they rank, too.
Creating a margarine that didn't spatter may have been Einar Viggo
Schou's original plan for inventing the world's first industrial food emulsifier
- but he ended up inventing something that went far beyond that.
Emulsifiers are highly versatile ingredients - find out how much combining vegetable oils and glycerol can do for not just food but also for sustainable food packaging.
Modern consumers purchase or consume food containing emulsifiers almost every day. But where did the the modern commercial food emulsifier come from? And what promise does this highly useful technology hold for the future?
The bad old days of margarine whose production quality was difficult to control are over, thanks to one man’s invention of the modern emulsifier. What was the impact on the industry – and what lies ahead for these powerful production aids?
Consumers aren’t just becoming increasingly interested in food ingredients and how they’re produced, but also in the safety of food’s plastic packaging. Applying the capabilities of vegetable-based emulsifiers to packaging materials presents an easy, affordable way to lift safety and ease production.