Emulsifiers for standard frying margarines

Standard frying margarines usually contain 70 - 80% fat and the water phases contain water, salt and often skimmed milk powder.

Palsgaard offers a wide range of emulsifiers and emulsifier/lecithin combinations for standard frying margarine.

Frying margarine solutions, whatever the specification

Maybe a customer wants to develop a trans fat-free margarine. Perhaps a customer is looking to create a reduced-fat margarine with subsequent cost reductions whilst maintaining excellent frying properties. Or maybe a customer wants to switch from a lecithin formulation to a non-lecithin formulation.

Whatever you need, we help you create your products.

We help you find the exact emulsifier combination you need

For frying margarines with good anti-splattering effects, we recommend Palsgaard^® 3245 or Palsgaard^® 3237, combinations of mono-diglycerides, lecithin and citric acid esters, or Palsgaard^® 0184 which is based on mono-diglycerides and sunflower lecithin.

For non-lecithin solutions we recommend Palsgaard^® CITREM 3203, based on citric acid esters that help you create a stable emulsion and a margarine with excellent frying properties.

Try our recipes for standard frying margarine

With almost a century's experience in helping manufacturers make frying margarine which doesn't splatter, Palsgaard has an extensive library of product recipes.

As a new feature, we have made a selection of our most popular recipes for standard frying margarine available. These recipes are often used as starting points for a partnership with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities.

Download our select recipe suggestions and the matching product profiles on this page.

For advice on how to tailor the recipes to fit your needs and order samples of our emulsifiers for standard frying margarine, please contact your local Palsgaard partner.