Palsgaard Emulsifiers For Household Margarine
    oils & fats

    Emulsifiers for household margarine

    Palsgaard offers a number of emulsifiers and emulsifier systems tailored to meet the multiple demands of household margarines and spreads. No matter what fat content and functionality you're looking for, we're here to help.

    Let us help you find the right emulsifiers

    Whether choosing a household or table margarine, a dairy or low-fat spread, consumers demand a lot of the product: It must be spreadable as soon as it's removed from the refrigerator. It must have a nice mouthfeel and provide a good eating experience. It must deliver good baking performance and impart volume in cakes and creams, and it must have a good browning effect and formation of foam when used for frying.

    Add increasing demands for lower fat content and more sustainable and allergen-free margarines, and you're in for a challenge – and most likely it isn’t solved by choosing just one emulsifier.

    Palsgaard has helped margarine producers perfect their products for a century. Our global application service will help you optimise your emulsifier and fat composition – and your production processes – to achieve the very best results.

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

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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
    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
    Guide to emulsifiers

    Which emulsifier combination is right for you?

    Please don’t hesitate to contact us for advice on which emulsifier will be best suited for your needs. We have compiled a list of our most used emulsifiers for household margarine below, but we offer many more products than what you'll see here. 

    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
    Technical article

    How to produce very low-fat spreads

    When fat content drops below 30%, increased viscosity in the emulsion often results in the wrong mouthfeel, as well as separated water on the surface after packing. It's a tough problem to solve, but Palsgaard's experts are ready and able to help.

    Learn more about how to do this in this technical article.

    Read article

    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
    Solutions

    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

      Request access to view additional product details and recipe suggestions.

    • 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

      Request access to view additional product details and recipe suggestions.

    • 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

      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
      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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