Emulsifiers for spreads

Margarine manufacturers are constantly faced with the challenge of lowering both the fat and trans fatty acid content in their spreads.

Maintaining emulsion stability, viscosity and appealing sensory appearance are just some of the difficulties faced when lowering the fat content.

Palsgaard helps you overcome these challenges. 

Easy-to-use emulsifier systems

With our easy-to-use emulsifier systems you can prepare a stable water-in-oil emulsion with the exact qualities you need:

• Easy to pump due to its low viscosity
• Resistant to mechanical treatment during processing

Palsgaard emulsifier systems
provide you with a low-fat spread with these qualities:

• Stable final product
• Good spreadability
• Excellent mouth feel

Read more about our emulsifiers for low-fat spreads and very low-fat spreads.