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.