Emulsifiers for shortening

    Shortening is used in a wide range of products: baked goods, confectionery, chocolate and dairy applications, and more. Such a wide range creates many challenges for shortening producers, as each application area places its own specific demands on functionality.

    Angel cakeBy blending various fats and emulsifiers, shortening can, however, address these challenges and deliver optimal performance for each end application.

    Step up from commodity fat to high-ratio shortenings

    At Palsgaard, we help oil and fat producers move from plain commodity fat to high-ratio shortenings (fat blends where fats are used as a carrier for the emulsifier). With high-ratio shortenings, you can achieve the desired functionality, making it convenient and efficient for the end user.

    Shortenings are found in both solid and liquid form.

    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


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    Contact our application specialists

    Arne L. Nielsen

    Technical Sales Manager, Europe & Middle East

    Andres Rumayor

    Business Unit Manager, Mexico & LATAM

    Quek Ruisong

    Technical Sales Manager, Asia Pacific Region