Emulsifiers for shortenings

Shortening is used in a wide range of products and can be tailor-made according to the end application by blending various fats and emulsifiers.

Shortenings are primarily used in:

• Bakery applications
• Confectionery applications
• Chocolate applications
• Dairy applications
• Other applications

This wide range of applications for shortenings creates many challenges for shortening producers, as each application area has its own specific demands in terms of functionality.

Progress from commodity to high-ratio shortenings

At Palsgaard we help oil and fat producers make the step from plain commodity fat to high-ratio shortenings. We define high-ratio shortenings as fat blends where the fats are used as a carrier for the emulsifier in order to generate the desired functionality and make it convenient and efficient for the end user.

Shortenings are found in both solid and liquid form.