Please enter our world of products and application areas below
Discover how Palsgaard’s world-class bakery emulsifiers can help you to achieve unrivalled batter stability, improved cake volume and texture, prolonged shelf life and cost reductions.
A small amount of emulsifiers can go a long way to creating heavenly confections without affecting taste or aroma. They can save costs and facilitate production, too!
Want to improve the mouth-feel and shelf life of chocolate milk? Investigate better water-holding capacity for your yoghurt? Or improve protein stability for UHT whipping cream…?
Whether you want to develop a new fat-free dressing, create a low-fat mayonnaise or optimize a recipe for your heat-stable sauce, we’ll work with you to find the best solution.
At Palsgaard, we take ice cream very seriously. We've developed a full range of emulsifiers, stabilizers and integrated blends to achieve the qualities your customers prefer.
Aeration, crystallization, fat reduction and plastification: Control these four basic properties and you can craft your margarine products to meet almost any requirement.
Increase the value of your soy milk with the right choice of emulsifiers and stabilizers, working together to fine-tune your product’s sensory characteristics.
Put Palsgaard in your polymers: Vegetable-based anti-fogging and anti-static effects for safe and sustainable polymer applications.
Visit the special FI Europe section on our website to find out about all the new products, applications and insights we will be presenting at the upcoming show. Here you can also follow the challenges our animated ice cream character, Fredo, meets and overcomes as he battles the Heat Shock Effect on his journey from the factory to the consumer’s table.