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, by Einar Viggo Schou. This patented emulsifier has since become the basis of all industrial food emulsifiers and it revolutionized the food processing industry around the world, including that of China where Palsgaard is now stepping up activities.
Now, Palsgaard is sharing its expertise in emulsifiers and their applications with food manufacturers in China as the company prepares to open an application center in brand-new facilities in downtown Shanghai. Opening in February, it will include bakery, dairy and ice cream testing facilities where Palsgaard’s application technologists can co-develop new, emulsifier-based products with customers. The company will also appear at Food Ingredients China (booth # 51P70/51Q71), showcasing a variety of high-performing emulsifiers and emulsifier/stabilizer solutions:
In baking, Palsgaard will present its Emulpals® cake mix emulsifiers and its Palsgaard® SA range for industrial baking. Both ranges which come in easy-to-use product form enable healthier cakes as the emulsifier will stabilize even high amounts of liquid oil in aerated and non-aerated cakes with delicious, soft and moist results
Using our broad range of custom designed emulsifier/stabilizer solutions, our specialist will help you achieve the desired emulsion stability, texture, creaminess, mouth-feel, whippability and foam structure in a broad range of dairy products – from UHT-recombined milk and whipping creams to yogurt and non-dairy creamers.
Margarine manufacturers and industrial bakers can also learn about Palsgaard® 1311, an emulsifier blend that solves four major production challenges without requiring additional machinery or expertise: how to remove lecithin, reduce fats, prevent browning of high-sugar products and create highly efficient shortenings.
Confectionery producers visiting the show will enjoy hearing about the new lecithin-beating emulsifier Palsgaard® AMP 4455. This sunflower-based emulsifier ensures control over the viscosity of any chocolate – without the taste or odour downsides of lecithin – and at vastly reduced dosages. When combined with Palsgaard® PGPR 4150, the most powerful PGPR on the market, chocolate manufacturers can create quality products for less.
For more info, please contact Palsgaard China General Manger Calin Shi at firstname.lastname@example.org.
To learn more about the event, please visit http://en.fi-c.com/
24 - 26 March 2017
National Exhibition and Convention Center (Shanghai)