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Emulsifiers and stabilisers for dairy products

Discover how Palsgaard's tailor-made emulsifier and stabiliser systems will help you satisfy consumer desires for creamy, low-fat yoghurts and chocolate milks, beautifully decorated cakes, long shelf-life, non-sedimenting calcium-enriched milk drinks and much more.

We specialise in

EMULSIFIERS AND STABILISERS FOR

Aerated desserts

EMULSIFIERS AND STABILISERS FOR

Chocolate and flavoured milk

EMULSIFIERS FOR

Non-dairy creamers

EMULSIFIERS AND STABILISERS FOR

Thick creams and breakfast creams

EMULSIFIERS AND STABILISERS FOR

Cooking creams

EMULSIFIERS AND STABILISERS FOR

UHT whipping creams

EMULSIFIERS AND STABILISERS FOR

UHT recombined milk

EMULSIFIERS AND STABILISERS FOR

Sweetened condensed milk

EMULSIFIERS AND STABILISERS FOR

Yoghurt and yoghurt drinks

Your global, sustainable partner in dairy innovation

Consumers are becoming increasingly aware of the ingredients that go into their food and how they are produced, placing new demands on food producers and the ingredient manufacturers that serve them.

This is also true for dairy-based products. Not only must they have the right creaminess, texture, mouthfeel, stability, viscosity and shelf-life, they must also be produced using sustainable ingredients.

Palsgaard can help you check all the boxes: We offer a wide range of sustainably produced and sustainably sourced emulsifier and stabiliser blends, custom-designed to achieve the sensory properties your customers demand. And, we gladly share our know-how, helping you to test and develop new recipes at our application centres in Denmark, Mexico, Türkiye, Singapore, India and China.

Global challenges met at local levels

As a global emulsifier/stabiliser manufacturer, Palsgaard has unique insights into local requirements and trends. Our global involvement is a constant source of fresh inspiration, enabling us to help customers introduce new dairy products inspired by consumer favourites from other parts of the world.

To do this successfully, recipes need to be adapted to local preferences, requirements and production conditions. Our experienced specialists know exactly how to solve challenges such as water retention, sensory requirements, emulsion stability and raw material demands – and they are keen to share their knowledge for your benefit, too!

WE SHARE OUR EXPERTISE

Global dairy 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 sedimentation control, emulsion stability, equipment limitations, or ingredient availability – and they are happy to share their know-how. With application centres in Denmark, Mexico, Singapore, China and Türkiye, help is never far away.

Watch how we can help you make the most of emulsifiers and stabilisers and read more here:

DAIRY APPLICATION CENTRES

Share our insights in these technical articles

TECHNICAL ARTICLE

How to make shelf-stable yoghurts

TECHNICAL ARTICLE

How to create non-dairy whipping creams with lower fat content and lower costs

TECHNICAL ARTICLE

How to make successful non-dairy whipping creams

TECHNICAL ARTICLE

How to make high-quality non-dairy creamers

TECHNICAL ARTICLE

How to create chocolate milk with the perfect mouthfeel and creaminess

TECHNICAL ARTICLE

How to prevent sedimentation in chocolate milk