Emulsifiers for bakery margarine

    The days have gone when bakers mainly used a multipurpose margarine for all kinds of baked goods. Today's bakery margarines are more specialized, each serving a specific purpose.

    Purposes such as:

    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:

    • low-trans-fat
    • lower-fat contents
    • 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

    Get more info in our margarine brochure

    Go deeper with this technical article


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    Contact our application specialists

    Arne L. Nielsen

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    Andres Rumayor

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    Quek Ruisong

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