Palsgaard Emulsifiers For Frying Margarine
    oils & fats

    Emulsifiers for frying margarine

    Palsgaard offers a variety of emulsifiers for use in frying margarines. We’ll help you deliver high-quality standard margarines in block form or as liquid margarines. If you'd like them salt-reduced or allergen-free, we’ll take care of that, too.

    Let's co-create your next frying margarine

    At Palsgaard, we continue to build on the ground-breaking innovations of our founder Einar Viggo Schou, who a century ago revolutionized the margarine industry by inventing the world’s first industrially produced emulsifier, the Palsgaard Emulsion Oil.

    Ever since, our application centres and other extensive testing facilities have provided both Palsgaard and our customers with the unique opportunity to experience know-how put to work.

    We know that there's much more to creating a frying margarine than simply choosing the right emulsifiers and ingredients. That's why we'll provide you with world-class advice on how to secure exactly the right processing conditions for your production facilities.

    Contact us today to order samples of our frying margarine emulsifiers and try them in our extensive library of recipes.

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    Key features
    Key benefits
    • Very little spattering during frying – also in salt-reduced and allergen-free recipes
    • Won’t stick to the pan
    • Good foam on the top of the molten/liquid margarine
    • Good browning effect
    • Even frying performance
    • Trans-fat free
    • Emulsion stability – no oiling out
    Oils & Fats Emulsifiers - For aeration, crystalisation, fat reduction and plastification in margarine
    View brochure Oils & Fats Emulsifiers - For aeration, crystalisation, fat reduction and plastification in margarine
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    How we can help

    Innovation starts with experts

    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 aeration, crystallisation, fat-reductions and plastification, in addition to equipment limitations, or ingredient availability – and they are happy to share their know-how. With application centres in Denmark, Mexico and Singapore, help is never far away.

    Find out how we can help you here:

    Oils & Fats application support

    Share our expertise in liquid margarine

    Liquid frying margarine appeals to consumers because it's easy to use and, with its high content of polyunsaturated fatty acids, has a healthier profile than traditional frying margarine. And its superior frying performance makes it a great alternative to liquid oil, too.

    Because it's used in many ways, consumers place plenty of demands on its performance – demands that present serious challenges for margarine manufacturers.

    Palsgaard has been working with liquid margarine as a concept well before it became a consumer product, so we're truly experts in this area.

    Using a combination of emulsifiers and oil absorbers, we can solve just about any challenge you may face, including:

    • Stability
    • Oiling out
    • Viscosity
    • Splattering

    Contact us today for advice on how to get started producing successful liquid margarines.

    Emulsifier applications and functionalities in frying margarines

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

    • 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. Mixing monoglycerides with different HLB values will create a more stable margarine with good anti-spattering behaviour
    • Citrem, Citric acid esters of mono and diglycerides of fatty acids (E472c) such as Palsgaard® Citrem 3203 offer an allergen-free alternative to lecithin with good emulsification and anti-spattering behaviour, and can be used in all-purpose margarines also
    • 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
    • Crystal promoters such as Palsgaard® 6111 and Palsgaard® 6118 create the crystal network, giving the oil-absorbing effect that will prevent oiling out and improve the viscosity of the liquid margarine
    How would you like your frying margarine?

    How would you like your frying margarine?

    You may be looking to develop a trans-fat-free margarine. Or a product that’s lower on both fat and costs without compromising frying properties. Perhaps you want to switch from a lecithin to a non-lecithin formulation. Or you may be looking to reduce the salt-content and remove milk solids – and preferably without affecting the spattering effect.

    Whatever your goal, you'll need a good emulsifier system, carefully crafted with the right ingredients.

    Our technical experts have compiled more than 1,000 multi-parameter trials into a ‘solution-engine’ that can help determine how to achieve and maintain the best possible frying performance.

    Learn more about how you can benefit from our trials in this technical article.

    How to keep frying margarine under control
    Solutions

    Product overview

    • 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
      • Reduces the surface tension between water and the 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
      • Good in frying margarine with way powder and low salt content
      • Kosher / Halal certified
      • Produced in CO2-neutral factories
      ADDITIONAL INFORMATION

      Request access to view additional product details and recipe suggestions.

    • 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
      • Facilitates emulsification and ensures emulsion stability
      • Ensures a fine distribution of browning materials
      • Imparts excellent frying properties e.g. a light and beautiful foam
      • Reduces the tendency to spatter
      • Improves the shelf-life due to a synergistic effect with antioxidants
      • Works best in the low salt area with whey powder
      • Kosher / Halal certified
      • Produced in CO2-neutral factories
      ADDITIONAL INFORMATION

      Request access to view additional product details and recipe suggestions.

    • Palsgaard® CrystalPromoter 6191
      DESCRIPTION

      Palsgaard® CrystalPromoter 6191 is a vegetable oil-based, palm-free, and PHO-free mixture of emulsifiers (E471) and fully hydrogenated triglycerides.

      Palsgaard® CrystalPromoter 6191 is developed for shortenings, margarines and spreads with a main application in liquid margarine and liquid/pumpable shortenings.

      Palsgaard® CrystalPromoter 6191 is a new generation of Palsgaard’s fat crystallisation products. Where a stable and pumpable product is required, Palsgaard® CrystalPromoter 6191 represents a combined functionality, as a crystallisation promoter and also as an emulsifier. It contributes to the product stability by improving the crystallization speed, and by creating a stable product without oil separation.

      KEY FEATURES AND BENEFITS
      ADDITIONAL INFORMATION

      Request access to view additional product details and recipe suggestions.

    • Palsgaard® 0170
      DESCRIPTION

      Palsgaard® 0170 is a lecithin-free emulsifier mixture of citric acid esters of mono- and diglycerides and mono-and diglycerides based on RSPO SG-certified palm oil.

      Due to its multi-functional properties, Palsgaard® 0170 is used in a wide range of products such as emulsifier for use in water-in-oil emulsions e.g. frying margarines. At the same time, we have also seen positive effects as emulsifier system for bakery margarine.

      KEY FEATURES AND BENEFITS
      • Custom-designed, lecithin-free emulsifier blend for frying, table and bakery margarines for home use
      • Increased production efficiency, improved product stability​ and enhanced spatter control
      • Cost-effective alternatives to sunflower lecithin blends, i.e. available and stable supply and
        stability against increasing lecithin costs
      • Available as colourless white pellets
      • The non-sticky surface of the emulsifier pellets makes for easy handling and application, also in warm climates
      • Lean label (E471 and E472c)
      • PHO-free, non-GMO & non-allergenic
      • RSPO SG-certified
      • Kosher / Halal certified
      • Produced in CO2-neutral factories
      ADDITIONAL INFORMATION

      Request access to view additional product details and recipe suggestions.

    • Palsgaard® 0172
      DESCRIPTION

      Palsgaard® 0172 is a lecithin-free emulsifier mixture of citric acid esters of mono- and diglycerides and mono-and diglycerides based on rapeseed.

      Due to its multi-functional properties, Palsgaard® 0170 is used in a wide range of products such as emulsifier for use in water-in-oil emulsions e.g. frying margarines. At the same time, we have also seen positive effects as emulsifier system for bakery margarine.

      KEY FEATURES AND BENEFITS
      • Custom-designed, lecithin-free emulsifier blend for frying, table and bakery margarines for home use
      • Increased production efficiency, improved product stability​ and enhanced spatter control
      • Cost-effective alternatives to sunflower lecithin blends, i.e. available and stable supply and
        stability against increasing lecithin costs
      • Available as colourless white pellets
      • The non-sticky surface of the emulsifier pellets makes for easy handling and application, also in warm climates
      • Lean label (E471 and E472c)
      • PHO-free, non-GMO & non-allergenic
      • RSPO SG-certified
      • Kosher / Halal certified
      • Produced in CO2-neutral factories
      ADDITIONAL INFORMATION

      Request access to view additional product details and recipe suggestions.

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