Palsgaard Emulsifiers For Frying Margarine

Emulsifiers for frying margarine

Let's co-create your next frying margarine

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

Innovation starts with experts

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?

Product overview

  • Palsgaard® Citrem 3203

    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.

    • 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

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  • Palsgaard® 3237

    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.

    • 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

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  • Palsgaard® 6111

    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 stabilisation. Palsgaard 6111 is available in powder and pellet form.


    Request access to view additional product details and recipe suggestions.