Used in decoration and filling cream for cakes, cream margarine has to be versatile and able to handle different compositions produced by whipping the margarine together with powdered sugar, sugar syrup or milk based ingredients.
To achieve these features, it is crucial that the margarine has a very short structure. This can be obtained by using the right type of oils, as well as the right process conditions and tempering of the margarines. Just as important, of course, is your choice of emulsifier.
Why not ask us to help achieve the right emulsifier solution for your margarine? We can even help you to test and refine your recipe in one of our well-equipped application centers before moving to large-scale production. We'll share almost 100 years of expertise to ensure margarine that:
We've made our most popular recipe for cream margarine - and a matching product profile - available for you to download on this page. This recipe is often used as a starting point for a partnership with new customers, and is then adjusted to fit your local sensory preferences, raw materials and production facilities. All recipes are free from trans-fatty acids.
For advice on how to adjust the recipe to fit your needs, and to order samples of our emulsifiers for cream margarine, please contact your local Palsgaard partner.
Check out our video explaining how we work with margarine producers around the world
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