Palsgaard has developed and tested a series of mono-diglycerides and distilled mono-diglycerides which offer numerous benefits in hot processed meat emulsions, such as liver patés and liver sausages.
Benefits of our solutions include:
In cold processed meat emulsions such as frankfurters, wieners, hot-dog sausages, bolognas and mortadella types emulsifiers like citric acid esters offer numerous benefits such as:
Palsgaard® 3327 is an emulsifier for meat applications made from a mixture of mono- and diglycerides of fatty acids, citric acid esters of mono- and diglycerides, and as carrier silicon dioxide.
Due to its multi-functional behaviour Palsgaard® 3327 is used in such as emulsifier for use in oil-in-water emulsions e.g. paté and sausage.
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Palsgaard® DMG 0093 is an emulsifier made from distilled monoglycerides of vegetable fatty acids. Due to its multi-functional behaviour Palsgaard® DMG 0093 is used in a wide range of products such as emulsifier with starch complexing properties for use in bread and starch-based products and emulsifier for use in water-in-oil emulsions e.g. margarine and bakery compounds etc.
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Palsgaard® MDG 0054 is an emulsifier made from monoglycerides of vegetable fatty acids. Due to its multi-functional behaviour Palsgaard® MDG 0054 is used in a wide range of products such as emulsifier with starch complexing properties for use in bread and starch-based products and emulsifier for use in water-in-oil emulsions e.g. margarine and bakery compounds etc.
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