Palsgaard has been working with the margarine industry for more than a century. Even before we invented the Palsgaard Emulsion Oil, the world's first emulsifier for margarine, we were deeply involved in modernizing margarine production as our founder invented production methods that revolutionized production in the 1900s.
Since we invented the first commercial emulsifier for margarine in 1917, we have developed more than 100 different products, each designed to meet the particular challenge of margarines suited for a variety of purposes such as:
In addition to supplying high-quality emulsifiers, we offer expert application service as we help manufacturers test and develop new products or optimize existing recipes. Using our margarine application centers on three continents as their base our technical experts travel the Globe often helping customers perfect new products or optimize existing production set-ups, as a century worth of experience has taught us that there is much more to margarine production than simply adding the perfect emulsifier.
Visit us at booth # S1-D91 to find out more about our range of sustainable emulsifiers and our new range of palm-free emulsifiers and find out how to improve the health profile of your products by using non-hydrogenated oils and much more.
At the show Palsgaard will also showcase our Palsgaard® 1311 emulsifier, a non-GMO emulsifier made from a blend of highly functional citric acid esters and polyglycerol esters, especially designed for fat reduction in puff pastry margarine. In fact, it is possible to create trans fat-free puff pastry margarines with a fat content as low as 60% that delivers the same results as a traditional 80% puff pastry margarine. Find out more in this new techncial article.
Cake and cream margarine manufacturers will be interested to learn of our latest developments in this area using our Palsgaard® 1388 emulsifier, a highly effective emulsifier combination based on mixtures of mono- and diglycerides of vegetable fatty acids and polyglycerol esters thereof.
By adding sugar to a cake and cream margarines based on Palsgaard® 1311 manufactures will be able to reduce fat contents from the traditional 80% down to 50 - 60% and still achieve the same baking and whipping results as obtained with the full fat product - and on top of that be able to offer a new convenient product to their customers as the cream margarine will be ready to use for fillings and decorations after whipping.
If you would like to know more or make arrangements for a meeting at GulFood Manufacturing, please fill in the form to the right.
Check out our video explaining how we work with margarine producers around the world