Oil binders for confectionery products

We'll help you smooth things out

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
  • Produced in CO2-neutral factories
Key benefits
  • Stability against oil separation
  • No bloom
  • No waxy mouth-feel
  • Excellent product stability
  • Healthier low-saturated fat solutions possible
  • Stability at elevated temperatures
  • Minimum viscosity increase

Which oil binder is right for you?

Application Fat % Functionality Product form Lipid source Solution
Semi-liquid products
Chocolate/hazelnut spreads
Peanut butter
Tahina
Halva
30 - 50 % Oil binding
Oil absorption
Crystallisation
Stability
Powder Palm and rapeseed, fully hydrogenated Palsgaard® OilBinder 01
Semi-liquid products
Chocolate/hazelnut spreads
Peanut butter
Tahina
Halva
30 - 50 % Oil binding
Oil absorption
Crystallisation
Stability
Pellets Palm oil, non-hydrogenated Palsgaard® OilBinder 02

Excellent oil absorbtion

Palsgaard® OilBinder 01 is manufactured from an optimised blend of non-trans and non-GMO vegetable oils. The special triglyceride composition in Palsgaard® OilBinder 01 has been developed to have excellent oil absorbing properties and is especially efficient in semi-liquid products with 30 - 50% liquid oil such as chocolate/hazelnut spreads, peanut butter, tahina and halwa. All these products normally have a high amount of free flowing liquid oil that tends to migrate to the surface – if not controlled.

The usual challenge is to find the balance between a stable but waxy product and a smooth but unstable product with oil separation. Palsgaard® OilBinder 01 makes it easy to find the right balance creating products with smooth and creamy textures, and at the same time getting the stability needed.

Prolongs shelf-life

The powder form of Palsgaard® OilBinder 01 makes the high melting fat easy to handle and dose in the production. The typical dosage is 0.5 - 2.0% depending on the application and the percentage of liquid oil. Even at these low dosage levels it is possible to efficiently extend the shelf-life of the product (time before oiling-out). Stress from storing the confectionery product at different temperatures will also be tolerated better after adding Palsgaard® OilBinder 01.

Meet consumer demands for non-hydrogenated products

Many consumers have gone to the next step by requiring that the products they wish to buy should not only be free of trans-fats, but also free from any hydrogenation. Palsgaard® OilBinder 02 is designed for customers looking for a solution without any hydrogenation that can still help avoid oil separation in confectionery products.

Multiple application areas

With Palsgaard® OilBinder 02 it is possible to get a flexible oil binder that allows for easy product development for both hot and cold climates. It is even possible to play with the texture of your product to achieve a smooth or harder product depending on demand.
Palsgaard® OilBinder 02 is suitable for stabilizing a variety of confectionery products such as tahina, halwa, peanut butter or chocolate/hazelnut spreads giving the confectionery producer flexibility in product development.

Easy manufacturing

Palsgaard® OilBinder 02 is manufactured from an optimised blend of non-hydrogenated, non-GMO palm oil, and has no trans fatty acids. The product comes in pellet form making it easy to melt with different types of equipment. The typical dosage needed is between 1 - 3% in the total recipe depending on application and percentage of liquid oil.

How to achieve optimal oil binder use

Product stabilization is based on proper crystallization in the product, and to achieve this it is important that the oil binder is completely melted and dissolved. This is achieved by heating the oil binder to 70°C. If some of the fat crystals have not been melted there is a risk that the oil binder will loose some functionality. After heating it is important that the oil binder is evenly distributed into the confectionery product. The final step is proper cooling of the product to achieve correct crystal formation and stability. This procedure will ensure a smooth and stable product with a long shelf-life.

Product overview

  • Palsgaard® OilBinder 01
    DESCRIPTION

    Palsgaard® OilBinder 01 is a stabiliser for chocolate spreads, tahina/halva and peanutbutter. Palsgaard® OilBinder 01 is an all-vegetable, trans-free and non-GMO mixture of fully hydrogenated triglycerides with special oil-binding properties.

    Palsgaard® OilBinder 01 is specially developed for semi-liquid products which contain solid particles and a high amount of liquid oil, such as chocolate/hazelnut spreads, tahina/halva and peanut butter.

    KEY FEATURES AND BENEFITS
    • Easy to handle/dose powder form
    • Very stable crystallisation with very fine crystals
    • Very good oil-binding effect, also at elevated temperatures
    • Smooth texture with no waxy taste
    • Spreadable even from the refrigerator
    • Perfect for semi-liquid products
    • Minor impact on viscosity
    • Available as RSPO SG certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® OilBinder 02
    DESCRIPTION

    Palsgaard® OilBinder 02 is a non-hydrogenated stabiliser for chocolate spreads, peanut butter and tahina/halva. Palsgaard® OilBinder 02 is an all-vegetable, trans-free and non-GMO triglyceride with special oil-binding properties.

    Palsgaard® OilBinder 02 is specially developed for semi-liquid products which contain solid particles and a high amount of liquid oil, such as chocolate/hazelnut spreads, peanut butter and tahina/halva.

    KEY FEATURES AND BENEFITS
    • Non hydrogenated
    • Label friendly
    • Easy to handle/dose/melt pellet form
    • Very stable crystallisation
    • Very good oil-binding effect
    • Heat stability
    • Very fine crystals
    • Smooth texture
    • No waxy taste
    • Spreadable even from the refrigerator
    • Perfect for semi-liquid products
    • Minor impact on viscosity
    • Available as RSPO SG certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.