Emulsifiers for cake and cream margarine

Let us help you optimise your cake and cream margarines

Palsgaard has been helping cake and cream margarine manufacturers with their recipes for 100 years. Today, we offer combinations of emulsifiers that enable you to meet the demands of modern consumers: no lecithin, no trans-fatty acids, and no non-hydrogenated fats.

We'll do more than supply the right emulsifiers. In our global application centres, we'll help you optimise your emulsifier and fat composition, and recommend adjustments to your processing equipment.

Contact us today to order samples of our cake and cream margarine emulsifiers, and try them in our extensive library of recipes.

Perfect the aeration of your cake margarine

Cake margarine is specifically designed to incorporate air and make both batter and the final product more stable. Palsgaard’s emulsifiers – alongside an optimal fat composition – let you create highly functional margarines with the qualities you desire.

For a cake margarine to provide high volume in the baked cake and a homogeneous crumb structure, resulting in a soft and delicious cake, the margarine must have a very short and creamy structure. This is best achieved by using the right types of oils and fats, the right processing conditions, proper tempering – and the right emulsifier.

Create easy-to-use cream margarine

Cream margarine is used for cake fillings and decorations. Cream composition varies, but it's generally produced by whipping margarine together with powdered sugar, syrup or other ingredients. This places different demands on the quality of the cream margarine.

To cater for this, the margarine must have a very short and creamy structure. The ideal structure is best achieved by using the right types of oils and fats, the right processing conditions, proper tempering – and the right emulsifier.