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Emulsifiers for high-ratio shortenings

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.


Step up from commodity fat to high-ratio shortenings

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.



  • Tailor-made emulsifiers for high ratio shortenings
  • Available in powder, pellets, paste or in liquid form
  • Non-palm alternatives available
  • Non-GMO
  • Kosher / Halal-certified
  • Available as RSPO SG certified
  • Produced in CO2-neutral factories



  • Emulsion stability
  • Improved mouthfeel and volume in icings and cakes
  • Smooth texture and moist cakes
  • Plasticity depending on processing parameters
  • Can be trans-fat-free
  • Strengthens the network of gluten in the dough
  • Anti-staling in baked goods


Global margarine 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 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:


Emulsifiers for liquid shortening

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.

Emulsifier applications and functionalities in shortening

Emulsifiers have different functionalities in shortening:

  • Mono- and diglycerides (E471), such as Palsgaard® DMG 0298 are commonly used in various foods and non-food applications. The main function of DMG in shortenings is to provide structure in the (liquid) shortening and starch complexing for anti-staling and crumb softening
  • Polyglycerol esters (E475), such as Palsgaard® PGE 1105 are widely used in the food industry as they combine hydrophilic and lipophilic properties in the same molecule. PGE is used in shortenings because of its ability to create air in the emulsion and stabilise it. When PGE is used in shortening, there must be 2-3% of water in the final recipe in order to activate the functionality of the PGE
  • Crystal promoters such as Palsgaard® CrystalPromoter 6191 create a crystal network, giving the oil-absorbing effect that will provide oil absorption for hot climates and summer recipes 

Share our insights in these technical articles


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