Palsgaard Emulsifiers For Puff Pastry Margarine

Emulsifiers for puff-pastry margarine

Take the fast lane from idea to finished product

Key features
  • Tailor-made emulsifiers for puff-pastry margarines
  • Easy to melt pellets and powders
  • Non-palm alternatives available
  • Non-GMO
  • Kosher / Halal certified
  • Available as RSPO SG certified
  • Produced in CO2-neutral factories
Key benefits
  • Fine and stable water distribution
  • Improved plasticity
  • Emulsion stability both during manufacturing and baking
  • Good lamination and expansion in the laminated baked pastry
  • Reduce fat content without affecting expansion and lamination
  • Trans-fat free
  • Long shelf-life – both of the margarine and the baked goods

Innovation starts with experts

Putting the puff in your pastry

Danish pastries, croissants and puff pastry typically contain between 16 and 300 layers of plasticized margarine. Everything has to be in a single, homogeneous layer without the margarine breaking, becoming greasy or too elastic, and without breaks or cracks in the dough, while simultaneously allowing controlled expansion during baking.

You need a margarine with sufficient plasticity and a surface dry enough to handle mechanical treatment. And that's where you can rely on Palsgaard.

Even the best emulsifier systems for pastry margarine can’t ensure correct margarine plastification or good baking results. We'll be happy to advise you on the proper processing conditions and fat combinations.

As for all types of margarine, ensuring ideal baking properties requires more than simply developing and combining the right ingredients. Optimizing production processes and conditions are equally important to the quality of your end product – and ultimately to the success of your business.

Emulsifier applications and functionalities in puff-pastry margarines

Emulsifiers do more than add emulsion and product stability. They also affect the crystallization speed and improve plasticity as well as layer separation and lift in laminated doughs.

At Palsgaard we specialize in combining the right types of emulsifiers:

  • 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
  • Citrem, Citric acid esters of mono and diglycerides of fatty acids (E472c) produce an emulsifier film between the dough layers and give a better layer separation and expansion in the laminated pastry system, and help stabilise the layers during baking process
  • PGE, Polyglycerol esters (E475) are widely used in the food industry as they combine hydrophilic and lipophilic properties in the same molecule. PGE is used in margarine because of its ability to create air in the emulsion and stabilize it at the same time
  • Crystal promoters such as Palsgaard® 6111 create a crystal network, giving the oil-absorbing effect that will provide oil absorption for hot climate and summer recipes
Fat reduction in pastry and croissants

Fat reduction in pastry and croissants

Emulsifier overview

  • Palsgaard® 1304

    Palsgaard® 1304 is a mixture of mono- and diglycerides of edible fatty acids and polyglycerol esters thereof in easy-to-apply pellet-form. It's especially designed for use in puff-pastry margarine and related products.


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  • Palsgaard® CrystalPromoter 6191

    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


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  • Palsgaard® DMG 0298

    Palsgaard® DMG 0298 is an emulsifier in paste form designed for use in low-fat and very low-fat margarines.

    • Reduces the surface tension between the water and the fat phase
    • Stabilises the water-in-oil emulsion during the emulsification and cooling
    • Ensures a stable and homogeneous emulsion in margarine with a low fat content
    • Non-GMO
    • Kosher / Halal certified
    • Produced in CO2-neutral factories

    Request access to view additional product details.