Emulsifiers for household margarine

Let us help you find the right emulsifiers

Key features
  • Tailor-made emulsifiers for household margarines and spreads
  • Multiple physical forms available – paste, powder or pellets
  • Non-palm alternatives available
  • Non-GMO
  • Kosher / Halal certified
  • Available as RSPO SG certified
  • Produced in CO2-neutral factories
Key benefits
  • Emulsion stability, also in low-fat products
  • Improved spreadability directly from the refrigerator
  • Improved mouth-feel and flavour release
  • Good frying properties
  • Good volume in cakes and creams
  • Low viscosity for easy pumping
  • Resistance to mechanical treatment during processing

Which emulsifier combination is right for you?

Application Fat % Functionality Product form Lipid source Emulsifier Solution
Very low-fat spreads 10 - 25% Emulsion stability Paste Sunflower HO E471 Palsgaard® DMG 0298
Very low-fat spreads 10 - 25% Emulsion stability Paste Sunflower E471 Palsgaard® DMG 0295
Very low-fat spreads 10 - 25% Viscosity control Liquid Castor oil E476 Palsgaard® PGPR 4175
Very low-fat spreads 10 - 25% Oil binding Pellets Palm oil - Palsgaard® 6118
Low-fat spreads 28 - 40% Emulsion stability Paste Sunflower HO E471 Palsgaard® DMG 0298
Low-fat spreads 28 - 40% Emulsion stability Paste Sunflower E471 Palsgaard® DMG 0295
Low-fat spreads 28 - 40% Emulsion stability Powder/pellets Rapeseed E471 Palsgaard® DMG 0291
Low-fat spreads 28 - 40% Viscosity control Liquid Castor oil E476 Palsgaard® PGPR 4110
Low-fat spreads 28 - 40% Oil binding Powder Rapeseed - Palsgaard® 6111
Dairy spreads 50 - 60% Emulsion stability Paste Sunflower HO E471 Palsgaard® DMG 0298
Dairy spreads 50 - 60% Emulsion stability Paste Sunflower E471 Palsgaard® DMG 0295
Dairy spreads 50 - 60% Emulsion stability Powder/pellets Rape seed E471 Palsgaard® DMG 0291
Table margarine 80% Emulsion stability Pellets Vegetable fats E471, E322, E472c Palsgaard® 3237
Table margarine 80% Emulsion stability Pellets Vegetable fats E471, E322, E472c Palsgaard® 3245
All-purpose margarine 80% Emulsion stability Pellets Vegetable fats E471, E322 Palsgaard® 0184
All-purpose margarine 80% Emulsion stability Powder/pellets Vegetable fats E472c Palsgaard® Citrem 3203
How to produce very low-fat spreads

How to produce very low-fat spreads

Emulsifier applications and functionalities in household margarines

Emulsifiers have different functionalities in margarines and often complement each other, leading to improved product quality:

  • Mono- and diglycerides (E471) such as Palsgaard® DMG 0291, Palsgaard® DMG 0295 and Palsgaard® DMG 0298 lower the interfacial tension in the water-in-oil emulsion, increase the viscosity of the emulsion so that the tendency to phase reversion is reduced, and prevent agglomeration of the water droplets
  • PGPR, polyglycerol polyricinoleate (E476) such as Palsgaard® PGPR 4110 and Palsgaard® PGPR 4175, prevents the phase separation in the emulsion tank during preparation and in the first part of the tube chiller during production
  • Crystal promoters such as Palsgaard® 6111 and Palsgaard® 6118 make production of spreads more secure, because the fast crystallization creates many small crystals, preventing the water droplets from agglomerating. In the final spreads, the crystal promoters absorb oil, preventing oiling-out problems during the entire shelf-life of the finished product
  • Lecithin, (E322) is an emulsifier well-suited for frying margarine, ensuring less spattering, a good foam and an even browning effect. With both a lipophile and hydrophile part lecithin helps provide the right balance between stability and instability in the emulsion
  • Citrem, Citric acid esters of mono and diglycerides of fatty acids (E472c) such as Palsgaard® Citrem 3203 offers an allergen-free alternative to lecithin with good emulsification and anti-spattering behaviour, and can be used in all-purpose margarines also

Product overview

  • Palsgaard® DMG 0298
    DESCRIPTION

    Palsgaard® DMG 0298 is an emulsifier in paste form designed for use in low-fat and very low-fat margarines and spreads. Palsgaard® DMG 0298 also works well in cake and cream margarines.

    KEY FEATURES AND BENEFITS
    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during emulsification and cooling
    • Ensures a stable and homogeneous emulsion in margarine with a low-fat content
    • The fatty acids composition is mainly based on oleic acids
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • Palsgaard® DMG 0295
    DESCRIPTION

    Palsgaard® DMG 0295 is an emulsifier in paste form designed for use in low fat and very low-fat margarines and spreads. Palsgaard® DMG 0295 also works well in cake and cream margarines.

    KEY FEATURES AND BENEFITS
    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during the emulsification and cooling
    • Ensures a stable and homogeneous emulsion in margarine with a low fat content
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • Palsgaard® DMG 0291
    DESCRIPTION

    Palsgaard® DMG 0291 is an emulsifier in powder or pellet form designed for use in low-fat margarine and spreads. Palsgaard® DMG 0291 also works well in cake and cream margarines.

    KEY FEATURES AND BENEFITS
    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during the emulsification and cooling
    • Ensures a stable and homogeneous emulsion in margarine with a low fat content
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • Palsgaard® Citrem 3203
    DESCRIPTION

    Palsgaard® Citrem 3203 is an emulsifier in powder and pellet form. Due to its multi-functional behaviour Palsgaard® Citrem 3203 is used in a wide range of products such as water-in-oil emulsions such as frying and table margarines.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

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  • Palsgaard® PGPR 4110
    DESCRIPTION

    Palsgaard® PGPR 4110 is a liquid co-emulsifier used as a water-in-oil emulsifier for low-fat spread emulsions. Palsgaard® PGPR 4110 has a strong emulsifying effect and increases the viscosity in emulsions, contributing additionally to the emulsion stability and production safety.

    KEY FEATURES AND BENEFITS
    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during emulsification and cooling
    • Ensures a stable and homogeneous emulsion in the margarine with a low-fat content
    • Neutral taste and smell
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • Palsgaard® PGPR 4175
    DESCRIPTION

    Palsgaard® PGPR 4175 is a polyglycerol polyricinoleate (PGPR) with unique and
    very high functionel properties in emulsions. Palsgaard® PGPR 4175 has a neutral taste and smell.

    Palsgaard® PGPR 4175 is used as water-in-oil emulsifier for production of e.g.:

    • Low-fat spread emulsions
    • Very low-fat spreads emulsions
    • Tin greasing emulsions (low viscosity types for spray equipment)

    Compaired with standard PGPR you can typical use 30 -40% less doses of Palsgaard® PGPR 4175 in the same application.

    KEY FEATURES AND BENEFITS
    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during emulsification and cooling
    • Ensures a stable and homogeneous emulsion in the margarine with a low-fat content
    • Neutral taste and smell
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • Palsgaard® 0184
    DESCRIPTION

    Palsgaard® 0184 is mixture of mono- and diglycerides of edible fatty acids and sunflower lecithin in powder or pellet form.

    Due to its multi-functional properties Palsgaard® 0184 is used in a wide range of products such as emulsifier for use in water-in-oil emulsions e.g. frying margarines and table margarines.

    At the same time, we have also seen positive effects as emulsifier system for baking margarine.

    KEY FEATURES AND BENEFITS
    • Sunflower lecithin solution – no problems with IP and GMO
    • Reduces the surface tension between the water and fat phase
    • Facilitates and stabilises the water-in-oil and oil-in-water emulsion during emulsification and processing
    • Ensures a homogeneous and stable emulsion in the finished product
    • Imparts a fine and stable anti-spattering effect in frying margarine
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • Palsgaard® 3237
    DESCRIPTION

    Palsgaard® 3237 is a mixture of mono- and diglycerides of edible fatty acids, IP-lecithin, and citric acid esters of monoglycerides in pellet form. Due to its multi-functional properties Palsgaard® 3237 can be used as emulsifier for table margarine with low salt content.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

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  • Palsgaard® 3245
    DESCRIPTION

    Palsgaard® 3245 is a mixture of mono- and diglycerides of edible fatty acids, sunflower lecithin and citric acid esters of monoglycerides in pellet form. Palsgaard® 3245 can be used as an emulsifier for table margarine with low salt content and milk solids or without salt and milk solids.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

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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.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

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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 for applications where hydrogenated products are not requested.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

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