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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 us at booth # 519 to learn more about how blended cakes will become the new black, how our new confectionery emulsifier will beat lecithin, how to produce milk-alternative drinks with the right stability and mouth-feel and how to produce successful margarines.