Bakery

Aeration, batter stability, crumb structure, moistness, nutritional profile, cost reduction, volume, leaner label and shelf life - Palsgaard's bakery emulsifiers can help you optimize it all.

Confectionery

Achieve the maximum in cost and viscosity reduction, improved enrobing, reduced fat, uniformity, increased control of flow properties and no off-flavours or aroma. Palsgaard's chocolate emulsifiers help you to achieve it all.

Dairy

Achieve enhanced emulsion stability, better mouth feel, different textures and viscosity. Improve the protein stability, the product whippability, the foam structure and water retention. Palsgaard's emulsifiers and stabilizers offers it all.

Fine foods

Mouth feel, stability, viscosity, shelf life, fat content, water absorption, adherence, pourability, transparency, creaminess and heat stability - Palsgaard's emulsifier & stabilizer compounds help you optimize all.

Ice cream

Creaminess, heat shock and storage stability, melting resistance, flavour release, chewiness, warm/cold eating properties and texture - Palsgaard's emulsifier and stabilizer systems help you optimize it all.

Margarine

Production costs, frying performance, liquid margarine, spreadability, stability of low fat spreads, lamination in puff pastry, and volume and softness in cakes - Palsgaard's margarine emulsifiers help you optimize them all.