Emulsifiers and Stabilisers at Iran Food Ingredients

Discuss your challenges and opportunities with us

Palsgaard - your partner in emulsifiers and stabilisers
Key features
  • Local sales office and warehouse in Tehran
  • Global application service
  • Products produced in carbon-neutral factories
  • Non-GMO
  • Halal-certified products
  • Products available as RSPO SG-certified or as palm-free
Key benefits
  • Tailor-made emulsifiers and emulsifier/stabiliser systems designed to meet the individual needs of a broad range of application areas
  • Offers opportunities for cost-optimisations without affecting the quality of the finished products

Discover the benefits of our lecithin-beating chocolate emulsifiers

Confectionery producers visiting the show will enjoy hearing about our lecithin-beating emulsifier Palsgaard® AMP 4455. This sunflower-based emulsifier ensures control over the viscosity of any chocolate – without the taste or odour downsides of lecithin – and at vastly reduced dosages. When combined with Palsgaard® PGPR 4150, the most powerful PGPR on the market, chocolate manufacturers can create quality products for less, no matter if you're producing enrobed or moulded chocolates.

For manufacturers of spreads, peanut butter and tahina looking to alleviate oil separation and fat bloom our Palsgaard® OilBinder 01 and Palsgaard® OilBinder 02 series of specialised fats will be a great choice, offering stability against oil separation at elevated temperatures without adding a waxy mouthfeel or increasing viscosity.

Create healthier longer shelf-life cakes and premixes and make life easier for your product developer

Since our founder first invented the modern emulsifier in 1917, Palsgaard has invented hundreds of emulsifiers, including our unique series of activated cake emulsifiers for cake premixes (Emulpals®) and industrial baking (the Palsgaard® SA series). These powdered emulsifiers are very easy to work with and can be used for aerated and non-aerated cakes and in both premixes and industrial cakes, offering the versatility, uniformity and robustness required by each type of cake and production process.

It's also possible to create healthier cakes with Emulpals® and Palsgaard® SA as the emulsifiers stabilise even high amounts of liquid oil in both aerated and non-aerated cakes with delicious, soft and moist cakes as a result. Just as importantly, a move can be made from saturated to unsaturated oils, providing major health benefits.

Being completely vegetable-based, and free of allergens and trans fats, not to mention sugar, Emulpals® and Palsgaard® SA suit all types of recipes from vegan to gluten and/or sugar free, making product development much easier. Palm-free emulsifiers are also available.

Control creaminess, mouth-feel and costs of your dairy products

Palsgaard offers a wide and unique range of emulsifier and stabiliser blends and the expert application know-how to help you achieve your goals, no matter if you want to develop a non-sedimenting chocolate milk with the aid of Palsgaard® ChoMilk 152 or Palsgaard® ChoMilk 173, improve the storage stability of your Dough or other yoghurt drinks with the aid of Palsgaard® AcidMilk 372 or Palsgaard® AcidMilk 373. Perhaps  you are looking to enhance the sensory properties of your UHT whipping cream without affecting the piping definition and foam stability, which can be achieved via the dual forces of Palsgaard® CreamWhip 444 and Palsgaard® 414 or solve other challenges related to the viscosity, mouthfeel, viscosity and emulsion stability in other types of dairy products. Whatever you need, Palsgaard will be happy to help you.

Producers of UHT breakfast creams will be interested to learn more about Palsgaard® Creamer 565 and Palsgaard® Creamer 567, as these emulsifier/stabiliser solutions promise unparalleled possibilities for fat and cost reductions, without affecting the quality of the breakfast cream.

We'll help you fight ice cream's worst enemy

There’s nothing worse than losing control over the quality of your ice cream – particularly after it leaves your factory in perfect condition. Poor quality is, however, a reality for manufacturers whose products are subjected to ‘heat shock’ caused by temperature fluctuations along the journey from factory to consumer. 

With the right blend of emulsifiers, stabilisers and know-how, however, quality ice cream can be helped to stay that way – and at Palsgaard we gladly share our expertise, helping you create heat shock-ready recipes for your ice creams.

What we can do for you

Emulsifiers and stabilisers

  • Palsgaard® AMP 4455
    DESCRIPTION

    Palsgaard® AMP 4455 is an Ammonium Phosphatide (AMP) which is specially developed for chocolate and compound applications.

    Palsgaard® AMP 4455 is specially designed to make an accurate reduction of the Casson plastic viscosity and yield value in such a way that an efficient replacement of fat and/or lecithin is achieved.

    The functional components of Palsgaard® AMP 4455 are highly concentrated resulting in a viscosity reduction by far stronger than the one known from standard lecithin. In fact, Palsgaard® AMP 4455 can replace lecithin in dosages down to 40% of the lecithin dosage or even better - huge savings on the expensive cocoa butter.

    KEY FEATURES AND BENEFITS
    • Uniform product
    • Documented functionality – VRP-Index 
    • Offers vast cost reduction possibilities
    • Smooth production
    • Fat reduction - cost reduction – low fat
    • Outperforms lecithin
    • Works well with PGPR
    • No allergens and non-GMO
    • Palm-free
    • Kosher / Halal-certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions

  • Palsgaard® PGPR 4150
    DESCRIPTION

    Palsgaard® PGPR 4150 is a polyglycerol polyricinoleate (PGPR) with unique functional properties.

    Palsgaard® PGPR 4150 is the most functional and efficient PGPR in the market and has a strong effect on especially the Casson yield value in chocolate and compound systems. Palsgaard® PGPR 4150 is an excellent choice when reduced fat content is requested and the unique functionality makes it possible to work with recipes on the edge of what is possible.

    As Palsgaard® PGPR 4150 is mainly reducing the yield value it is usually used in combination with ammonium phosphatide (Palsgaard® AMP 4455) or lecithin to achieve optimal results. The unique functionality enables production of very low fat chocolates.

    KEY FEATURES AND BENEFITS

    General

    • Low dosage – big effect
    • Cost savings
    • Low fat content
    • Neutral in taste and odour
    • Uniform and documented functionality

    Moulding

    • Easier flow
    • Easier distribution in moulds
    • Less need for vibration
    • Better coating of inclusions
    • Avoid air bubbles

    Coating

    • Easier flow
    • Uniform and complete coating
    • Avoid air bubbles (leaks)
    • Control of the chocolate layer

    Ice cream coating

    • Uniform coating
    • Control of the chocolate layer
    • Reduction of pinholes
    • Resistance to water contamination
    ADDITIONAL INFORMATION

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  • Palsgaard® OilBinder 01
    DESCRIPTION

    Palsgaard® OilBinder 01 is a stabiliser for chocolate spreads, tahina/halva and peanutbutter. Palsgaard® OilBinder 01 is an all-vegetable, trans-free and non-GMO mixture of fully hydrogenated triglycerides with special oil-binding properties.

    Palsgaard® OilBinder 01 is specially developed for semi-liquid products which contain solid particles and a high amount of liquid oil, such as chocolate/hazelnut spreads, tahina/halva and peanut butter.

    KEY FEATURES AND BENEFITS
    • Easy to handle/dose powder form
    • Very stable crystallisation with very fine crystals
    • Very good oil-binding effect, also at elevated temperatures
    • Smooth texture with no waxy taste
    • Spreadable even from the refrigerator
    • Perfect for semi-liquid products
    • Minor impact on viscosity
    • Available as RSPO SG certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® OilBinder 02
    DESCRIPTION

    Palsgaard® OilBinder 02 is a non-hydrogenated stabiliser for chocolate spreads, peanut butter and tahina/halva. Palsgaard® OilBinder 02 is an all-vegetable, trans-free and non-GMO triglyceride with special oil-binding properties.

    Palsgaard® OilBinder 02 is specially developed for semi-liquid products which contain solid particles and a high amount of liquid oil, such as chocolate/hazelnut spreads, peanut butter and tahina/halva.

    KEY FEATURES AND BENEFITS
    • Non hydrogenated
    • Label friendly
    • Easy to handle/dose/melt pellet form
    • Very stable crystallisation
    • Very good oil-binding effect
    • Heat stability
    • Very fine crystals
    • Smooth texture
    • No waxy taste
    • Spreadable even from the refrigerator
    • Perfect for semi-liquid products
    • Minor impact on viscosity
    • Available as RSPO SG certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Emulpals® 110
    DESCRIPTION

    Emulpals® 110 is an all vegetable, non-trans and non-gmo activated cake emulsifier in powder form. Emulpals® 110 shows a very stable performance, a long shelf-life and tolerance to other ingredients in the batter which makes it a perfect safe choice for cake premixes.

    Due to the all-round properties and high degree of tolerance Emulpals® 110 is recommended for use in more demanding applications, e.g. cake mixes containing cocoa powder, dry egg powder or ”Asian Style” sponge, where oil is added.

    Emulpals® 110 is very versatile as it can be used in aerated and non-aerated cakes, catering to the need of both types of cakes i.e. emulsifier requirements can be reduced to only Emulpals®.

    KEY FEATURES AND BENEFITS
    • Medium fact acting emulsifier with an excellent tolerance towards long whipping times
    • Ensures a baked product with a fine and regular crumb structure and a high volume
    • Highly tolerant towards high and elevated storage temperatures
    • Suitable for a variety of cakes, including gluten-free, sugar-free, vegan, egg-less, dairy-free, non-PHO, low-fat or zero trans-fats
    • Produced in CO2-neutral factories
    • Available as RSPO SG certified
    • Kosher / Halal certified
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Emulpals® 115
    DESCRIPTION

    Emulpals® 115 is an all vegetable, non-gmo activated cake emulsifier in powder form. Emulpals® 115 is the excellent fast choice due to it’s very fast aeration properties and stability in the whipped batter.

    Emulpals® 115 is an all-round product that can be applied in a variety of cake products, e.g. sponge cakes, Swiss rolls, pound cakes etc. where all the ingredients can be added at once. Emulpals® 115 has a very fast whipping profile and ensures excellent aerating and volume of the cake batter even after a few minutes of whipping.

    Due to its fast whipping profile Emulpals® 115 can with advantage be used together with other Emulpals® products as a booster. Furthermore, Emulpals® 115 – when used alone - is a unique product for the manufacturing of retail mixes for household application where fast whipping reaction is an advantage.

    KEY FEATURES AND BENEFITS
    • High speed emulsifier - shows excellent results after just two minutes of whipping
    • Excellent tolerance to difficult ingredients, temperatures and whipping times
    • Highly suitable for premixes for microwave cakes
    • Palm-free
    • Suitable for a variety of cakes, including gluten-free, sugar-free, vegan, egg-less, dairy-free, non-PHO, low-fat or zero trans-fats
    • Produced in CO2-neutral factories
    • Kosher / Halal certified
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions

  • Emulpals® 116
    DESCRIPTION

    Emulpals® 116 is an all vegetable, non-gmo activated cake emulsifier. A combination of fast aeration and safe performance makes Emulpals® 116 the perfect efficient choice.

    Emulpals® 116 is an all-round product that can be applied in a variety of cake products, e.g. sponge cakes, Swiss rolls, pound cakes, household mixes etc. where all the ingredients can be added at once.

    Emulpals® 116 has a very fast whipping profile, and ensures excellent aerating and volume of the cake batter even after a few minutes of whipping. Although Emulpals® 116 has a fast reaction with a low batter density, it still gives a fine and regular crumb structure to the final baked goods.

    KEY FEATURES AND BENEFITS
    • High speed emulsifier - shows excellent results after just four minutes of whipping
    • Highly efficient emulsifier - also at very low dosages
    • High aeration and softness
      Uniform cake crumb and a smooth cake surface
    • Suitable for a variety of cakes, including gluten-free, sugar-free, vegan, egg-less, dairy-free, non-PHO, low-fat or zero trans-fats
    • Produced in CO2-neutral factories
    • Available as RSPO SG certified
    • Kosher / Halal certified
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® SA 6600
    DESCRIPTION

    Palsgaard® SA 6600 is an activated all-vegetable, non-trans and non-GMO functional emulsifier in convenient powder form, specially designed for industrial purposes. The functional properties are designed to meet the uniformity- and stability demand from automated industrial production.

    Palsgaard® SA 6600 is an excellent all-in cake emulsifier for non-aerated and aerated cake batters such as pound cakes, muffins and all types of sponge cakes. Palsgaard® SA 6600 is based on one emulsifier and rice flour (1 + 1) and is ideal when leaner label is a focus area.

    KEY FEATURES AND BENEFITS
    • Non allergenic/Non GMO 
    • Resistant to mechanical treatment
    • One-step production
    • Increased capacity
    • Easy and stable aeration
    • Increased capacity
    • Stability in production
    • Low dosage and low cost-in-use
    • Sugar-free
    • Allergen-free – contains neither milk, soy, wheat proteins nor any other allergens
    • No trans-fats/PHO
    • Produced in CO2-neutral factories
    • Available as RSPO SG certified
    • Kosher / Halal certified
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® SA 6610
    DESCRIPTION

    The fast reacting cake emulsifier. Palsgaard® SA 6610 is an activated all-vegetable, non-trans and non-GMO functional emulsifier in powder form, specially designed for industrial purposes.

    Palsgaard® SA 6610 is a non-soya product. The functional properties are designed to meet the speed-, uniformity- and stability demand from automated industrial production.

    Palsgaard® SA 6610 is an excellent all-in cake emulsifier for non-aerated and aerated cake batters such as pound cakes, muffins and all types of sponge cakes. Palsgaard® SA 6610 is specially designed for production lines where short pre-mixing is required and where the focus is on fast aeration and emulsification.

    KEY FEATURES AND BENEFITS
    • Non allergenic/Non GMO 
    • Resistant to mechanical treatment
    • One-step production
    • Increased capacity
    • Easy and stable aeration
    • Increased capacity
    • Stability in production
    • Low dosage and low cost-in-use
    • Sugar-free
    • Allergen-free – contains neither milk, soy, wheat proteins nor any other allergens
    • No trans-fats/PHO
    • Produced in CO2-neutral factories
    • Available as RSPO SG certified
    • Kosher / Halal certified
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® SA 6615
    DESCRIPTION

    The super fast reacting cake emulsifier Palsgaard® SA 6615 is an activated all-vegetable, non-trans and non-GMO functional emulsifier, specially designed for industrial purposes. Palsgaard® SA 6615 is a non-palm product. The functional properties are designed to meet the speed-, uniformity- and stability demand from automated industrial production.

    Palsgaard® SA 6615 is an excellent all-in cake emulsifier for non-aerated and aerated cake batters such as pound cakes, muffins and all types of sponge cakes. Palsgaard® SA 6615 is specially designed for production lines where short pre-mixing is required and where the focus is on fast aeration and emulsification.

    KEY FEATURES AND BENEFITS
    • Super fast reacting = Short pre-mixing time
    • Palm-free
    • Resistant to mechanical treatment = Ideal for industrial equipment
    • One-step production = Increased capacity
    • Easy and stable aeration = Increased capacity and stable production
    • Versatile - delivers aeration and emulsification
    • Free-flowing powder = Easy to dose, no waste
      no water, no alcohol etc. 
    • Replaces shortening with oil Non-TFA product
      for better nutritional value
    • Long shelf life = Stability in production
    • Low dosage = Low cost-in-use
    • Produced in CO2-neutral factories
    • Kosher / Halal certified
    ADDITIONAL INFORMATION

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  • Palsgaard® ChoMilk 152
    DESCRIPTION

    Palsgaard® ChoMilk 152 is an integrated mixture of emulsifiers and stabilisers, developed for chocolate milk (pasteurised, UHT or sterilized) and related products. 

    KEY FEATURES AND BENEFITS
    • Prevents sedimentation of the cocoa particles
    • Prevents separation of fat
    • Improves the texture of the chocolate milk giving a richer and creamier taste
    • Reduces the formation of excessive foam during
      processing and filling
    ADDITIONAL INFORMATION

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  • Palsgaard® ChoMilk 173
    DESCRIPTION

    Palsgaard® ChoMilk 173 is a mixture of emulsifier and stabilisers. Palsgaard® ChoMilk 173 is developed for use in dairy drinks with reduced level of milk-solids-non-fat and dairy products with particles to be suspended. Equally suited for pasteurized and UHT-treated products.

    KEY FEATURES AND BENEFITS
    • Prevents sedimentation of particles also at elevated temperatures
    • Prevents separation of fat
    • Improves the texture of the milk giving a richer and creamier mouthfeel
    ADDITIONAL INFORMATION

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  • Palsgaard® AcidMilk 372
    DESCRIPTION

    Palsgaard® AcidMilk 372 is a mixture of stabilisers developed for use in yoghurt drink and other fermented and acidified milk drinks with a pH > 4.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

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  • Palsgaard® AcidMilk 373
    DESCRIPTION

    Palsgaard® AcidMilk 373 is a mixture of stabilisers. Palsgaard® AcidMilk 373 is developed for use in yoghurt drink and other fermented and acidified milk drinks with a pH > 4.

    KEY FEATURES AND BENEFITS
    • Protects the proteins against heat denaturation at low pH values
    • Creates a very smooth and creamy consistency
    • Prevents whey separation during distribution and storage
    ADDITIONAL INFORMATION

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  • Palsgaard® CreamWhip 444
    DESCRIPTION

    Palsgaard® CreamWhip 444 is a mixture of emulsifiers. Palsgaard® CreamWhip 444 is developed for use in whipping cream with milk fat or vegetable fat.

    KEY FEATURES AND BENEFITS
    • Prevents creaming during storage
    • Improves the whipping properties of the cream
    • Ensures the stabilization of the whipped cream prolonging the shelf-life
    • Makes it possible to use a lower percentage of fat without compromising on the whipping properties
    ADDITIONAL INFORMATION

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  • Palsgaard® Creamer 565
    DESCRIPTION

    Palsgaard® Creamer 565 is a blend of emulsifiers and stabilisers developed specifically for use in UHT-treated breakfast creams. By adding just a little of this innovative creamer, product developers can reduce butter fat or animal fat from a traditional cream product, yet keep the same smooth texture, mouthfeel and shininess.

    In fact, being a thick cream product, adding as little as 0.45% of Palsgaard® Creamer 565 allows the replacement of 10% of animal fat with skim milk.

    Choosing this solution delivers heavy cost savings for fat as a raw material. Palsgaard® Creamer 565 can also be used to make an aseptic product with longer shelf life than that of normally pasteurised cream products (six months instead of four weeks), helping to reduce food waste.

    KEY FEATURES AND BENEFITS
    • Prevents excessive foam formation during processing
    • Improves the texture of the finished thick cream giving a creamy and rich texture
    ADDITIONAL INFORMATION

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