Palsgaard has been working with the margarine industry for more than a century. Even before we invented the Palsgaard Emulsion Oil, the world's first emulsifier for margarine, we were deeply involved in modernizing margarine production as our founder invented production methods that revolutionized production in the 1900s.
Since we invented the first commercial emulsifier for margarine in 1917, we have developed more than 100 different products, each designed to meet the particular challenge of margarines suited for a variety of purposes such as:
In addition to supplying high-quality emulsifiers, we offer expert application service as we help manufacturers test and develop new products or optimize existing recipes. Using our margarine application centers on three continents as their base our technical experts travel the Globe often helping customers perfect new products or optimize existing production set-ups, as a century worth of experience has taught us that there is much more to margarine production than simply adding the perfect emulsifier.
Visit us at booth # 080H4 to find out more about our range of sustainable emulsifiers and our new range of palm-free emulsifiers and find out how to improve the health profile of your products by using non-hydrogenated oils and much more.
If so, you'll be glad to hear that Palsgaard is the perfect partner for you. Not only were we the first company to industrially produce emulsifiers, in fact we invented them, we were also the first emulsifier company to become CO2-neutral, just as we were the first company able to offer their full range of emulsifiers as RSPO SG certified.
Not only will Palsgaard launch a series of palm-free margarine emulsifiers, we will also share our experiences gained from developing recipes for palm-free margarines, so stop by our booth to find out how we can help you do the same.
At the show Palsgaard will also showcase our Palsgaard® 1311 emulsifier, a non-GMO emulsifier made from a blend of highly functional citric acid esters and polyglycerol esters, especially designed for fat reduction in puff pastry margarine. In fact, it is possible to create trans fat-free puff pastry margarines with a fat content as low as 60% that delivers the same results as a traditional 80% puff pastry margarine. Find out more in this new technical article.
If you would like to know more or make arrangements for a meeting at FI Europe, please fill in the form to the right.
Click here to register for free access at official website for the show.
Check out our video explaining how we work with margarine producers around the world