CHOCOLATE & CONFECTIONERY EMULSIFIERS

Oil binders for confectionery products

Oil separation is a common problem when producing confectionery products with a high amount of liquid oil. Products facing this problem could be chocolate/hazelnut spreads, peanut butter, tahina and halwa. We offer the perfect solution for this with a range of powdered fats that ensure excellent stability.

OUR SOLUTIONS

We'll help you smooth things out

With Palsgaard® OilBinders it is possible to get a flexible product that allows for easy product development for both hot and cold climates.

We’ll be happy to help you to play with the texture of the product to achieve a smooth or harder product depending on demand, and with application centres in Denmark, Türkyie and Mexico, technical support is never far away.

KEY FEATURES

Specialised fats with oil-binding properties
Easy-to-melt pellets and powders
Works well with AMP and PGPR
No trans-fats and non-GMO
Available as RSPO SG certified

KEY BENEFITS

Stability against oil separation
No bloom
No waxy mouthfeel
Excellent product stability
Healthier low-saturated fat solutions made possible
Stability at elevated temperatures
Minimum viscosity increase

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SHARE OUR EXPERTISE

Global confectionery application support

Take advantage of our unique insights into consumer trends and specific local requirements, and choose Palsgaard for your next innovative project. Our experienced food technologists are experts at adjusting recipes, optimising flow properties, reducing costs, increasing stability or achieving faster crystallisation – and they are happy to share their know-how. Our fully equipped application centres in Denmark, Turkey and Mexico provide the best bases of understanding the complex nature of chocolate and confectionery manufacturing – and are part of the services we can offer you.

See how you can benefit from our global application centres in this video and read more below:

GLOBAL CONFECTIONERY APPLICATION

Smooth & creamy products

Palsgaard® OilBinder 01 is manufactured from an optimised blend of vegetable oils and contains no trans fatty acids. It can be supplied with RSPO-segregated certification. This special triglyceride mix has been developed to have excellent oil-absorbing properties and is particularly good in semi-liquid products with 30-60% liquid oil content.

Palsgaard® OilBinder 01 works by creating a fine net of crystals during the cooling of the confectionery product. During cooling the crystals entrap/stabilize the liquid oil to create more stability and longer shelf-life. The product is available in both pellet and powder form.

The non-hydrogenated solution

Palsgaard® OilBinder 02 is the ideal choice when only solutions without hydrogenation are accepted. Palsgaard® OilBinder 02 is manufactured from an optimised blend of palm oil, and has no trans fatty acids. The product is easy to handle and dose as the product comes in pellet form.

The palm-free solution

Palsgaard® OilBinder 6121 is a new palm-free solution containing vegetable fats and mono- and diglyceriedes. It’s PHO-free and is an excellent alternative to Palsgaard® OilBinder 01 and Palsgaard® OilBinder 02.