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MYPALSGAARD
JOBS
SOLUTIONS
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Bakery
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Cake premixes
Industrial bakery
Cake gels
Condiments
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Mayonnaise
Salad dressings
Sauces
Chocolate & Confectionery
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AMP – Quality Chocolate
Crystal promoters
Oil binders
PGPR – for optimum viscosity control
Dairy
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Aerated desserts
Chocolate milk
Non-dairy creamers
Thick creams
Cooking creams
UHT whipping creams
UHT recombined milk
Sweetened condensed milk
Yoghurt and yoghurt drinks
Ice cream
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Extruded ice cream
Ice lollies
Moulded ice cream
Sorbet/sherbet
LBG-free ice creams
Meat
Oils & Fats
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Cake and cream margarine
Frying margarine
All-purpose margarine
Low-fat spreads
Puff-pastry margarine
High-ratio shortenings
Plant-based products
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Plant-based drinks
Plant-based frozen desserts
Plant-based yoghurts
RUTF and RUSF
SERVICES
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Global Application Support
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Bakery Application Centres
Chocolate & Confectionery Application Centres
Condiments Application Centres
Dairy and Dairy Alternatives Application Centres
Ice Cream and Plant-based Frozen Desserts Application Centres
Oils & Fats Application Centres
World-class food safety and quality
View all - World-class food safety and quality
Zero food safety incidents and product recalls
Kosher-certified emulsifiers and stabilisers
Halal-certified emulsifiers and stabilisers
INSIGHTS
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Bakery
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How to make egg-reduction a ‘piece of cake’
How to create cake mixes for all cakes with just one emulsifier
How sustainably produced emulsifiers make baking 'a piece of cake'
How to create better-for-you cake mixes
How to create better-for-you industrial cakes
10 ways powdered emulsifiers outperform cake gels
Solving customer challenges in industrial bakery
Sharing the secrets of functional cake ingredients
What is an activated cake emulsifier?
Cake gels
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How to make cake gel production safe and simple
Condiments
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How to beat the egg costs in mayonnaise
How to make a low-fat or a fat-reduced mayonnaise
How to simplify your mayonnaise production with a single stabiliser blend
Chocolate & Confectionery
View all - Chocolate & Confectionery
How to create quality chocolates at reduced costs
How to make plant-based chocolate without increasing your costs
How to get control over your ice cream coatings
How to get control over your chocolate inclusions
Why you need expanded rheology information and emulsifier functionality in chocolate production
Dairy
View all - Dairy
How to make shelf-stable yoghurts
How to create non-dairy whipping creams with lower fat content and lower costs
How to make successful non-dairy whipping creams
How to make high-quality non-dairy creamers
How to create chocolate milk with the perfect mouthfeel and creaminess
How to prevent sedimentation in chocolate milk
Ice cream
View all - Ice cream
How to make good quality ice cream
How to create high overrun ice cream without compromising on quality
How to achieve perfect melting resistance in ice cream
How to produce ice cream with good heat shock stability
How to make soft and creamy high-protein ice cream
How to make no-added-sugar ice cream
How to beat the LBG price spiral and still control ice cream quality and costs
Oils & Fats
View all - Oils & Fats
How to create stable all-purpose margarines without lecithin
How to push puff-pastry margarine performance
How to keep frying margarine under control
How to make low-fat margarine spreads with only 10% fat
How to make non-palm margarines with success
Plant-based products
View all - Plant-based products
Plant-based potential - New consumer insights from Palsgaard
How to control stability in plant-based drinks
How to make plant-based, dual-use Barista 'milks'
How to produce delicious, long shelf-life soy milk
How to make clean-label plant-based yoghurts
How to make the perfect plant-based frozen desserts
Emulsifiers in general
View all - Emulsifiers in general
Introduction to emulsifiers
Why not all emulsifiers are the same
10 things food technologists might not know about emulsifiers in polymers
RESPONSIBILITY
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Palsgaard and Corporate Social Responsibility
View all - Palsgaard and Corporate Social Responsibility
100 Years of Responsible Behaviour
Responsible Production
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Responsible Resource Consumption
Responsible Products
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RSPO-certified Products
Non-palm Food Emulsifiers, Personal Care Ingredients and Polymer Additives
Responsible Company
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Corporate Governance
Anti-bribery and Corruption
Responsible Sourcing Programme
Preventing Food Fraud
Human Rights
Whistleblower Reporting
Palsgaard CSR Reports
UN Sustainable Development Goals
ABOUT US
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Company overview
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A Quick Intro to Palsgaard
Palsgaard in Food
Palsgaard in Polymer Additives
Palsgaard in Personal Care
Mission & Vision
Our Values
100 Years of Emulsifiers
Sales and Delivery Conditions
Become a Supplier to Palsgaard
The Schou Foundation
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About the Schou Foundation
Values and Objectives
History of the Schou Foundation
Management Structure
News about Palsgaard
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2023
View all - 2023
Palsgaard starts major expansion of Netherlands factory to double PGPR production
2022
View all - 2022
Palsgaard announces new CEO
Palsgaard helps cake manufacturers crack high egg prices
Palsgaard to showcase full range of plant-based polymer additives at K 2022
New Anti-fouling additive for the PP and PE polymerization process – Palsgaard introduces Einar® 981 to replace existing regulatory compromised chemistry
Palsgaard and Korean PE film manufacturer collaborate to optimize the shelf-life, aesthetics, safety & sustainability of sensitive food packaging
Palsgaard helps automotive compounders enhance the sustainability of PP formulations for class ‘A’ mould release
Certificates
The Nexus of Emulsifier Innovation
Where to meet us
CONTACT US
Food emulsifiers and stabilisers
INSIGHTS
Emulsifiers in general
General articles
VIDEO FEATURE
Introduction to emulsifiers
FEATURE ARTICLE
Why not all emulsifiers are the same
FEATURE ARTICLE
10 things food technologists might not know about emulsifiers in polymers
