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.