Emulsifiers for table margarine, spreads, frying margarines, bakery margarines and shortenings
As the inventor of the commercial emulsifier, Palsgaard has been helping manufacturers control the essential properties of margarine for almost a century. We now make close to 100 different emulsifiers for margarine - with even more in development.
We continue to be a leader and innovator in emulsifiers for:
All these types of margarine require the optimal combination of emulsifiers and process parameters - and we can help you find them.
Of course, we can provide the emulsifiers you need - but we can be much more helpful than that. Why not ask our technical experts to review your margarine or shortening products right from raw materials and emulsifiers to processing and even the consumer experience? Together, we can explore ways to reduce costs, lift quality, reduce fat, improve aeration rate, increase plasticity and much more.
As you might expect, we've got all the facilities to test possible margarine and shortening recipes - and we can help you to explore how they'll function in, for example, puff pastry, pound cakes, spreads and other applications.
You can use Palsgaard's global knowledge base to keep up-to-date with trends and developments in margarine products and applicable emulsifiers. Trends from around the world are stored in a company knowledge bank, providing inspiration for new products and practices wherever you are.
Our products are available in pellets, powder, block, paste and liquid form to fit your exact production needs.
Palsgaard is ISO 22000 certified, meaning that our products are manufactured according to HACCP principles. And you can rely on our documentation department to ensure that all products delivered from Palsgaard's production facilities comply with relevant EU legislation.
At Palsgaard we take our corporate social responsibility seriously and have done so for almost a century. By 2015, we will only use RSPO-certified palm oil, and we have pledged to become CO2 neutral by 2020.