Emulsifiers for chocolate and confectionery

A ton of chocolate will only typically require 4 to 5 kilos of emulsifier. And, like perfume, a small amount of the right quantities will go a very long way.

By letting you take control of each step of the production process, from blending or conching to cooling, our top of the range pilot facilities let you fine-tune and prepare your exact chocolate recipes under controlled manufacturing conditions.

World leader in non-GMO chocolate emulsifiers

Palsgaard is known throughout the world as a global market leader in non-GMO chocolate emulsifiers, such as PGPR, AMP, and CITREM all of which can supplement or outperform lecithin.

These ingredients offer you numerous ways to cut costs, enabling you to achieve specific flow properties, whilst at the same time avoiding the thickening of the chocolate mass when developing low-fat chocolate. Palsgaard also offers a wide range of vegetable fat based oil binders and crystal promoters to prevent separation in confectionery products.

We are experts
in the science of how different emulsifiers interact with each other

With our extensive experience in the manufacture of baked goods, ice cream and fat-based fillings, Palsgaard is the ideal partner for developing a complete range of complex confections for you and your customers, from chocolate-coated Swiss rolls to ice cream.

Take advantage of fully optimized recipes

Adjusting recipes, optimizing flow properties, reducing costs and making the impossible possible are just some of the services we offer our customers at our pilot plants situated in both Denmark and Mexico.

Our extensive expertise in rheology and chocolate flow properties, combined with state of the art equipment, makes us the world leader in chocolate and confectionery emulsifiers, and we are happy to share our comprehensive knowledge built on many years of experience.

Read more about how our pilot plants can help you in your product development.

Palsgaard can offer you:

• The most stable batch-to-batch emulsifiers
• The broadest range of market-leading
  chocolate emulsifiers
• Proven viscosity and reduction in energy requirements
• Proven cost reductions in both chocolate
  and compound recipes
• Fully equipped chocolate pilot plants in
  Denmark and Mexico
• Extensive experience in implementing
  emulsifiers into customer recipes
• A wide range of non-GMO chocolate emulsifiers
• Neutral taste and colour  

Easy to administer products, delivered on time

Our world leading emulsifiers for chocolate and confectionery products, PGPR, Ammonium Phosphatide and CITREM all come in liquid and easy flowing form. Lecithin normally requires heating before usage due to the higher viscosity of most lecithin types. The liquid form at ambient temperature makes make our emulsifiers easy to dose at any temperature. No specially heated storage facilities are needed for our emulsifiers and they can be used directly without loss of time and effort.

At Palsgaard our Supply Chain Centre has the expertise to send goods worldwide - getting them to their final destination on time, every time. Our supply/lead time is just three weeks as standard from order confirmation until the product leaves Palsgaard.

Our Documentation Department helps ensure that all products delivered from Palsgaard's production facilities comply to relevant EU legislation, and is on hand to help customers with any query.

Palsgaard is ISO 22000 certified meaning that our products are manufactured according to HACCP principles.

Emulsifiers manufactured with a clear conscience

We take pride in our heritage and unique company history - our ethics have been built on our commitment to meet and exceed our customer's needs and requirements every time. At Palsgaard we take our corporate social responsibility seriously and have done so for almost a century. Our most recent efforts include a pledge to become CO2 neutral by 2020, not just for existing production facilities, but also for future expansion in Asia and around the world.