OILS AND FATS
Palsgaard offers a number of emulsifiers for use in high-ratio shortenings. Whether you’re producing solid or liquid shortenings – for use in bread, cakes, puff pastries, confectionery or dairy applications – we'll have the product that’s just right for your needs.
At Palsgaard, we help oil and fat producers move from plain commodity fat to high-ratio shortenings (fat blends where fats are used as a carrier for the emulsifier). With high-ratio shortenings, you can achieve the desired emulsion stability, aeration and shelf-life, making it convenient and efficient for the end-user.
And if you need help adjusting recipes, technical support is never far away. We’ll be happy to share our expertise with you in our application centres in Denmark, Mexico and Singapore.
Our technical experts can help you trial high-ratio shortening recipes using Palsgaard's emulsifier systems, either with raw materials available at Palsgaard or using your own special fats.
Contact us today to order samples of our emulsifiers for high-ratio shortenings 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:
Because they’re easier to handle in automated production processes, liquid shortenings have become increasingly popular with industrial bakers, confectionery manufacturers and spice blenders.
For bread and cakes, liquid shortenings can be used as a carrier for functional emulsifiers. Each emulsifier provides different functionalities in bread and cake systems, allowing you – with our help – to develop a liquid shortening with the exact qualities required by craft bakers or industrial bakeries.
Emulsifiers have different functionalities in shortening: