Emulsifiers for high-ratio shortenings

Step up from commodity fat to high-ratio shortenings

Key features
  • 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
Key benefits
  • Emulsion stability
  • Improved mouth-feel 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

Which emulsifier combination is right for you?

Application Fat % Functionality Product form Lipid source Emulsifier Solution
High-ratio shortening 100% Emulsion stability
Aeration
Powder Vegetable fats E471, E475 Palsgaard® 2222
High-ratio shortening 100% Emulsion stability
Plastification
Pellets Palm oil E471, E475 Palsgaard® 1302
High-ratio shortening 100% Emulsion stability
Aeration
Liquid at 25ºC Sunflower HO E471, E475 Palsgaard® 1388
High-ratio shortening 100% Emulsion stability
Aeration
Paste Palm oil E475 Palsgaard® PGE 1105
High-ratio shortening 100% Emulsion stability
Starch complexing
Anti-staling
Pellets Rapeseed oil E471 Palsgaard® DMG 0291
High-ratio shortening  100% Oil binding Powder Rapeseed - Palsgaard® 6111
High-ratio shortening  100% Oil binding Pellets Palm oil - Palsgaard® 6118

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) are commonly used in a 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
  • PGE, Polyglycerol esters (E475) 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 stabilize 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

Product overview

  • Palsgaard® 2222
    DESCRIPTION

    Palsgaard® 2222 is a mixture of propylene glycol esters and mono- diglycerids of vegetable fatty acids.

    Palsgaard® 2222 can be used as emulsifier for for the shortening used in sponge cake and layer cake systems.

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  • Palsgaard® 1302
    DESCRIPTION

    Palsgaard® 1302 is a mixture of mono- and diglycerides of edible fatty acids and polyglycerol esters thereof in easy-to-apply pellet-form especially designed for use in puff-pastry margarine and high-ratio shortenings.

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  • Palsgaard® 1388
    DESCRIPTION

    Palsgaard® 1388 is a multi-purpose emulsifier system excellent for cream (whipped) margarines and fillings. It is also good for cake margarines, shortenings and other fat systems for cake baking. The emulsifier delivers better results in margarines or shortenings compared to normal, standard bulk emulsifiers.

    Palsgaard® 1388 is an emulsifier combination, based on mixtures of mono- and diglycerides of vegetable fatty acids (E471) and polyglycerol esters thereof (E475). It is based on high-oleic sunflower oil as lipid source. Palsgaard® 1388 is a unique, all-vegetable, liquid, non-trans and non-GMO product.

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  • Palsgaard® PGE 1105
    DESCRIPTION

    Palsgaard® PGE 1105 is an emulsifier in paste form made from polyglycerol esters of mono- and diglycerides of edible fatty acids. It's designed for use in cake and cream margarines and shortenings.

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  • Palsgaard® DMG 0291
    DESCRIPTION

    Palsgaard® DMG 0291 is an emulsifier in powder or pellet form designed for use in all kinds of margarine, spreads and in high-ratio shortenings.

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  • Palsgaard® 6111
    DESCRIPTION

    Palsgaard® 6111 is an all-vegetable, trans-free and non-GMO fully-hydrogenated triglyceride with crystallising properties, special oil-absorbing properties, and effect on emulsion stabilization. Palsgaard 6111 is available in powder and pellet form.

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  • Palsgaard® 6118
    DESCRIPTION

    Palsgaard® 6118 is an all-vegetable, trans-free and non-GMO triglyceride with special oil-absorbing properties in pellet form. Palsgaard® 6118 is based on non-hydrogenated vegetable fats and is especially suited for applications where hydrogenated products are not requested.

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