Butter blends are margarines that mix milk fat with vegetable fats and oils. They're usually packed in tubs or paper/foil and are used mainly for spreading and frying.
Consumers use butter blends for various household applications, so it's important to achieve qualities such as:
Our technical teams will help you to determine the right combination, and offers advice on how to adjust production processes to produce the butter blends you'd like.
You can ask us to help create butter blends with a fat content as low as 40%, while maintaining qualities such as:
Our application centers provide everything you need to create great new recipes, including the knowhow to achieve the right emulsion with the desired viscosity, using a combination of Palsgaard® DMG 0295 or Palsgaard® DMG 0298 and Palsgaard® PGPR 4175. And we help you optimize the entire production process from creating a stable emulsion, to crystallizing the emulsion and even packaging the final product.
We've made a selection of our most popular recipes for butter blends available for you to download. 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. All recipes are free from trans-fatty acids.
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 butter blends, please contact your local Palsgaard partner.
Check out our video explaining how we work with margarine producers around the world
Technical Sales Manager, Europe & Middle East
Business Unit Manager, Mexico & LATAM
Technical Sales Manager, Asia Pacific Region