Emulsifiers for table margarine

Table margarine is the most common type of margarine for the retail market. It is often divided into three separate categories:

• Spreadable margarines
• All-purpose margarines
• Butter blends

For all three types, the fat content is typically 50 - 82%,
and the functionalities are mainly:

• Good spreadability at 5°C or at room temperature
• Good frying performance
• Good baking performance in households
• Convenience

Let us help you find just the right emulsifier for your table margarine

Because of the wide range of applications for this type of margarine, there are very specific demands placed on the emulsifiers used. Often the type of emulsifier will differ from country to country because of the salt content in the water phases, the method of storage and transportation, the way the margarines are used and many other factors.

Worldwide presence

With subsidiaries on five continents and the additional support of a global network of agents and distributors, Palsgaard is up-to-date on new trends and developments in table margarines.