American Society of Baking

Global emulsifier specialist Palsgaard is once again ready to share its expertise with food manufactures at ASB. Palsgaard will showcase a number of its emulsifiers, all custom designed for use within cake mixes, industrial bakery and cake gels.

Meet Palsgaard at ASB

2017 marks the 100-year anniversary of one of the most important inventions in industrial food production - namely that of the world’s first industrial food emulsifier, the Palsgaard Emulsion Oil. It was invented by the Danish entrepreneur and philanthropist Einar Viggo Schou in 1917, and has since become the basis of all industrial food emulsifiers as it revolutionized the food processing industry around the world.

Visit our booth

Visit our booth to discover our new innovations. Learn about the latest developments in non-hydrogenated, trans-fat-free, non-GMO emulsifiers and stabilizers to enhance baking:

  • Solutions for bakery applications which improve batter stability, cake volume, texture and shelf life while reducing costs and simplifying cake mix ingredient lists.
  • Non-hydrogenated, trans-fat-free, Non-GMO emulsifiers for a variety of baking applications

Back to all exhibitions

When and where

26 - 28 February

Hilton Chicago

Booth: 610