OILS AND FATS
Palsgaard offers a variety of emulsifiers for use in frying margarines. We’ll help you deliver high-quality standard margarines in block form or as liquid margarines. If you'd like them salt-reduced or allergen-free, we’ll take care of that, too.
At Palsgaard, we continue to build on the ground-breaking innovations of our founder Einar Viggo Schou, who a century ago revolutionized the margarine industry by inventing the world’s first industrially produced emulsifier, the Palsgaard Emulsion Oil.
Ever since our application centres and other extensive testing facilities have provided both Palsgaard and our customers with the unique opportunity to experience know-how put to work.
We know that there's much more to creating frying margarine than simply choosing the right emulsifiers and ingredients. That's why we'll provide you with world-class advice on how to secure exactly the right processing conditions for your production facilities.
Contact us today to order samples of our frying margarine emulsifiers and try them in our extensive library of recipes.
WE SHARE OUR EXPERTISE
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 solving challenges within aeration, crystallisation, plastification, fat reduction, spatter control and all-purpose, in addition to equipment limitations, or ingredient availability – and they are happy to share their know-how. With application centres in Denmark, Mexico and Singapore, help is never far away.
See how we can help you in the video and learn more about our application centres here:
Liquid frying margarine appeals to consumers because it's easy to use and, with its high content of polyunsaturated fatty acids, has a healthier profile than traditional frying margarine. And its superior frying performance makes it a great alternative to liquid oil, too.
Because it's used in many ways, consumers place plenty of demands on its performance – demands that present serious challenges for margarine manufacturers.
Palsgaard has been working with liquid margarine as a concept well before it became a consumer product, so we're truly experts in this area.
Using a combination of emulsifiers and oil absorbers, we can solve just about any challenge you may face, including:
Contact us today for advice on how to get started producing successful liquid margarines.
Emulsifiers have different functionalities in margarines and often complement each other, leading to improved product quality:
You may be looking to develop a trans-fat-free margarine. Or a product that’s lower on both fat and costs without compromising frying properties. Perhaps you want to switch from a lecithin to a non-lecithin formulation. Or you may be looking to reduce the salt-content and remove milk solids – and preferably without affecting the spattering effect.
Whatever your goal, you'll need a good emulsifier system, carefully crafted with the right ingredients.
Our technical experts have compiled more than 1,000 multi-parameter trials into a ‘solution-engine’ that can help determine how to achieve and maintain the best possible frying performance.
Learn more about how you can benefit from our trials in this technical article.