Palsgaard Emulsifiers For Household Margarine

Emulsifiers for household margarine

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Key features
Key benefits
  • Emulsion stability, also in low-fat products
  • Improved spreadability directly from the refrigerator
  • Improved mouthfeel and flavour release
  • Good frying properties
  • Good volume in cakes and creams
  • Low viscosity for easy pumping
  • Resistance to mechanical treatment during processing
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Which emulsifier combination is right for you?

Application Fat % Functionality Product form Lipid source Emulsifier Solution
Very low-fat spreads 10 - 25% Emulsion stability Paste Sunflower HO E471 Palsgaard® DMG 0298
Very low-fat spreads 10 - 25% Viscosity control Liquid Castor oil E476 Palsgaard® PGPR 4175
Low-fat spreads 28 - 40% Emulsion stability Paste Sunflower HO E471 Palsgaard® DMG 0298
Low-fat spreads 28 - 40% Oil binding Powder Rapeseed E471 Palsgaard® CrystalPromoter 6191
Dairy spreads 50 - 60% Emulsion stability Paste Sunflower HO E471 Palsgaard® DMG 0298
Table margarine 80% Emulsion stability Pellets Vegetable fats E471, E322, E472c Palsgaard® 3237
Lecithin-free table margarine and all-purpose margarine 80% Emulsion stability   Pellets Palm oil E471, E472c Palsgaard® 0170
Lecithin-free table margarine and all-purpose margarine 80% Emulsion stability  Pellets Rapeseed E471, E472c Palsgaard® 0172
All-purpose margarine 80% Emulsion stability Powder/pellets Vegetable fats E472c Palsgaard® Citrem 3203
How to produce very low-fat spreads

How to produce very low-fat spreads

Emulsifier applications and functionalities in household margarines

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

  • Mono- and diglycerides (E471) such as Palsgaard® DMG 0291, Palsgaard® DMG 0295 and Palsgaard® DMG 0298 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 agglomeration of the water droplets
  • PGPR, polyglycerol polyricinoleate (E476) such as Palsgaard® PGPR 4110 and Palsgaard® PGPR 4175, prevents the phase separation in the emulsion tank during preparation and in the first part of the tube chiller during production
  • Crystal promoters such as Palsgaard® 6111 and Palsgaard® 6118 make production of spreads more secure, because the fast crystallization creates many small crystals, preventing the water droplets from agglomerating. In the final spreads, the crystal promoters absorb oil, preventing oiling-out problems during the entire shelf-life of the finished product
  • 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
  • Citrem, Citric acid esters of mono and diglycerides of fatty acids (E472c) such as Palsgaard® Citrem 3203 offers an allergen-free alternative to lecithin with good emulsification and anti-spattering behaviour, and can be used in all-purpose margarines also

Product overview

  • Palsgaard® DMG 0298
    DESCRIPTION

    Palsgaard® DMG 0298 is an emulsifier in paste form designed for use in low-fat and very low-fat margarines and spreads. Palsgaard® DMG 0298 also works well in cake and cream margarines as well as in shortenings.

    KEY FEATURES AND BENEFITS
    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during emulsification and cooling
    • Ensures a stable and homogeneous emulsion in margarine with a low-fat content
    • The fatty acids composition is mainly based on oleic acids
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • 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
    ADDITIONAL INFORMATION

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  • Palsgaard® PGPR 4175
    DESCRIPTION

    Palsgaard® PGPR 4175 is a polyglycerol polyricinoleate (PGPR) with unique and very high functional properties in emulsions. Palsgaard® PGPR 4175 has a neutral taste and smell.

    Palsgaard® PGPR 4175 is used as a water-in-oil emulsifier for production of e.g.:

    • Low-fat spread emulsions
    • Very low-fat spreads emulsions
    • Tin greasing emulsions (low viscosity types for spray equipment)

    Compared with standard PGPR you can typically use 30 -40% less doses of Palsgaard® PGPR 4175 in the same application.

    KEY FEATURES AND BENEFITS
    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during emulsification and cooling
    • Ensures a stable and homogeneous emulsion in the margarine with a low-fat content
    • Neutral taste and smell
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

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  • 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
    ADDITIONAL INFORMATION

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  • 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

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  • 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.