Emulsifiers for puff-pastry margarine

Take the fast lane from idea to finished product

Key features
  • Tailor-made emulsifiers for puff-pastry margarines
  • Easy to melt pellets and powders
  • Non-palm alternatives available
  • Non-GMO
  • Kosher / Halal certified
  • Available as RSPO SG certified
  • Produced in CO2-neutral factories
Key benefits
  • Fine and stable water distribution
  • Improved plasticity
  • Emulsion stability both during manufacturing and baking
  • Good lamination and expansion in the laminated baked pastry
  • Reduce fat content without affecting expansion and lamination
  • Trans-fat free
  • Long shelf-life – both of the margarine and the baked goods

Which emulsifier combination is right for you?

Application Fat % Functionality Product form Lipid source Emulsifier Solution
Low-fat puff pastry
margarine
50% Emulsion stability
Plastification
Block Sunflower HO,
palm oil
E472c, E475 Palsgaard® 1311
Low-fat puff pastry
margarine
50% Emulsion stability Paste Sunflower oil E471 Palsgaard® DMG 0295
Low-fat puff pastry
margarine
50% Crystallization Powder Rapeseed oil - Palsgaard® 6111
Puff pastry margarine 60 - 80% Emulsion stability
Plastification
Block Sunflower HO,
palm oil
E472c, E475 Palsgaard® 1311
Puff pastry margarine 60 - 80% Emulsion stability
Plastification
Pellets Palm oil E471, E475 Palsgaard® 1302
Puff pastry margarine 60 - 80% Emulsion stability
Plastification
Pellets Rapeseed oil E471, E475 Palsgaard® 1304

Putting the puff in your pastry

Danish pastries, croissants and puff pastry typically contain between 16 and 300 layers of plasticized margarine. Everything has to be in a single, homogeneous layer without the margarine breaking, becoming greasy or too elastic, and without breaks or cracks in the dough, while simultaneously allowing controlled expansion during baking.

You need a margarine with sufficient plasticity and a surface dry enough to handle mechanical treatment. And that's where you can rely on Palsgaard.

Even the best emulsifier systems for pastry margarine can’t ensure correct margarine plastification or good baking results. We'll be happy to advise you on the proper processing conditions and fat combinations.

As for all types of margarine, ensuring ideal baking properties requires more than simply developing and combining the right ingredients. Optimizing production processes and conditions are equally important to the quality of your end product – and ultimately to the success of your business.

Emulsifier applications and functionalities in puff-pastry margarines

Emulsifiers do more than add emulsion and product stability. They also affect the crystallization speed and improve plasticity as well as layer separation and lift in laminated doughs.

At Palsgaard we specialize in combining the right types of emulsifiers:

  • Mono- and diglycerides (E471) 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 the agglomeration of the water droplets
  • Citrem, Citric acid esters of mono and diglycerides of fatty acids (E472c) produce an emulsifier film between the dough layers and give a better layer separation and expansion in the laminated pastry system, and help stabilise the layers during baking process
  • 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 margarine because of its ability to create air in the emulsion and stabilize it at the same time
  • Crystal promoters such as Palsgaard® 6111 create a crystal network, giving the oil-absorbing effect that will provide oil absorption for hot climate and summer recipes
Fat reduction in pastry and croissants

Fat reduction in pastry and croissants

Emulsifier overview

  • Palsgaard® 1311
    DESCRIPTION

    Palsgaard® 1311 is a mixture of citric acids esters of mono- and diglycerides of vegetable fatty acids and polyglycerol esters of fatty acids in block form. It's especially designed for use in puff-pastry margarine and in low-fat puff-pastry.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

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  • Palsgaard® 1304
    DESCRIPTION

    Palsgaard® 1304 is a mixture of mono- and diglycerides of edible fatty acids and polyglycerol esters thereof in easy-to-apply pellet-form. It's especially designed for use in puff-pastry margarine and related products.

    KEY FEATURES AND BENEFITS
    • Imparts a fine and stable water distribution to the margarine
    • Improves the plasticity of the puff-pastry margarine
    • Ensures a stable emulsion in the margarine during manufacture as well as when used for baking purposes
    • Non-palm solution
    • Non-GMO
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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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. It's especially designed for use in puff-pastry margarine and related products.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • 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® DMG 0295
    DESCRIPTION

    Palsgaard® DMG 0295 is an emulsifier in paste form designed for use in low-fat and very low-fat 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
    • Non-GMO
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details.