With 100 years of experience in developing and producing emulsifiers and stabilizer solutions, Palsgaard offers unparalleled expertise in making immiscible ingredients come together - and we'll gladly share our expertise with you.
Palsgaard offers a wide and unique range of emulsifier and stabilizer blends and the expert application know-how to help you achieve your goals, no matter if you want to develop a non-sedimenting chocolate milk, improve the firmness of your set yogurt or ensure the protein stability of your UHT whipping cream - or solve other challenges related to the viscosity, mouth-feel, viscosity and emulsion stability in other types of dairy products, for that matter.
For decades Palsgaard has had offices in South Africa, covering the African continent south of the Sahara. Recently, we have set up local facilities in Kenya, covering East Africa.
The office is headed by:
Area Sales Manager/Technical Sales Manager
Manufacturers of flavoured milk drinks and UHT recombined milk drinks will be in for a treat as we will present two series of emulsifier/stabilizer system custom designed to counter challenges such as fat separation and sedimentation in this type of dairy products while maintaining the desired mouth-feel throughout the shelf-life of the product: Through our Palsgaard® RecMilk series we offer a range of well-tested and well-documented emulsifier and stabilizer solutions for use in in UHT milk and milk drinks. The range includes products that are custom designed for recombined products as well as high calcium milk, sweetened condensed milk and creamers.
Manufacturers of chocolate milk will be interested to learn of the Palsgaard® ChoMilk series – a series of premium quality blends of emulsifiers and stabilizers developed to match the high quality standards that manufactures of chocolate milk require. The series include products that offer attractive cost-in-use calculations and highly versatile products, suited also for chocolate milk drinks with low protein content as well as coffee milk drinks.
In addition to sustainably producing the actual emulsifier/stabilizer solutions, we also offer expert application service as we help dairy and ice cream manufactures around the world develop and test new products or improve existing recipes in our dairy and ice cream application centers on three continents.
There’s nothing worse than losing control over the quality of your ice cream – particularly after it leaves your factory in perfect condition. Poor quality is, however, a reality for manufacturers whose products are subjected to ‘heat shock’ caused by temperature fluctuations along the journey from factory to consumer.
With the right blend of emulsifiers, stabilizers and know-how, however, quality ice cream can be helped to stay that way – and at Palsgaard we gladly share our expertise, helping you create heat shock-ready recipes for your ice creams.
We offer custom designed emulsifier/stabilizer for a variety of ice creams, such as:
22 - 24 August
Nairobi, Kenya, K.I.C.C.
Tell us what you are looking for and we'll be prepared for your visit at our booth.
Check out our video explaining how we work with ice cream producers around the world
Check out our video explaining how we work with dairy producers around the world