Emulsifiers play a large part in differentiating these margarines - and Palsgaard's wide range of emulsifiers for bakery margarine, together with the right process and composition, ensure you can meet the demands of the bakery industry.
A non-lecithin solution for low-trans-fat and low-fat trends?
Bakery margarines have to move with the times. New trends have created fresh challenges for the industry:
use of non-hydrogenated oil,
demands for a lecithin-free recipe
At Palsgaard, we can provide the emulsifiers you'll need to meet these demands, and make suggestions on how to adjust your production process to achieve the margarine composition you'd like.
Problems solved - on location or in our application centers
With our large-scale application centers, we can simulate your processing so you can test new setup types before making changes in your own production, or make on-site recommendations on how to incorporate changes into your production setup.
Learn how we work
Check out our video explaining how we work with margarine producers around the world