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.
Emulsifiers and stabilizers may only make up a tiny part of an ingredient list, but they play a huge role in the quality of the finished product - which is why it is important to choose the right ones and add them at the right time to get maximum effect.
At Iran Food Ingredients, we’ll present a number of new emulsifiers and stabilizers and applications of these within bakery, confectionery, dairy, ice cream and margarine. At the show our technical experts will be ready to discuss your challenges and how our emulsifiers and stabilizers and know how can help you overcome these.
Confectionery producers visiting the show will enjoy hearing about our lecithin-beating emulsifier Palsgaard® AMP 4455. This sunflower-based emulsifier ensures control over the viscosity of any chocolate – without the taste or odour downsides of lecithin – and at vastly reduced dosages. When combined with Palsgaard® PGPR 4150, the most powerful PGPR on the market, chocolate manufacturers can create quality products for less.
Since our founder first invented the modern emulsifier in 1917, Palsgaard has invented hundreds of emulsifiers, including our unique series of activated cake emulsifiers for cake mixes (Emulpals®) and industrial baking (the Palsgaard® SA series). These powdered emulsifiers are very easy to work with and can be used for aerated and non-aerated cakes and in both bakers’ mixes, retail mixes and industrial cakes, offering the versatility, uniformity and robustness required by each type of cake and production process.
It's also possible to create healthier cakes with Emulpals® and Palsgaard® SA as the emulsifiers stabilize even high amounts of liquid oil in both aerated and non-aerated cakes with delicious, soft and moist cakes as a result. Just as importantly, a move can be made from saturated to unsaturated oils, providing major health benefits.
Being completely vegetable-based, and free of allergens and trans fats, not to mention sugar, Emulpals® and Palsgaard® SA suit all types of recipes from vegan to gluten and/or sugar free, making product development much easier. Palm-free emulsifiers are also available.
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.
And If you're looking to produce palm-free ice cream, you'll be pleased to hear that that will now be possible as Palsgaard is presenting a wide range of palm-free emulsifier/stabilizer systems at Iran Food Ingredients.
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.
Producers of UHT breakfast creams will be interested to learn more about Palsgaard® Creamer 565, a new emulsifier/stabilizer solution that promises unparallelled possibilities for fat and cost reductions, without affecting the quality of the breakfast cream.
Removal or at least heavy reduction of trans-fats are high on the agenda of many food authorities around the world. This, however, causes a lot of worry among margarine manufacturers.
Without trans-fats, which are commonly derived from partly hydrogenated fats, it is much more difficult to consistently produce high-quality margarine as every part of the production process becomes more sensitive to a variety of factors that have been comfortably handled by partially hydrogenated oils. Factors such as the higher melting point of other fat types and the slower crystallization speed of trans fat alternatives.
Visit us at booth 35.6 for a talk on how our emulsifiers and 100 years of know-how in margarine production can help you remove trans-fats from your recipes.
Using our application centers on three continents and our know-how in global trends and production processes, we help customers test and develop new products or improve existing recipes for their products based on our emulsifiers or emulsifier/stabilizer solutions.
Visit us at booth 35.6 to find out what we can do for you.
28 June - 2 July
at the Tehran Permanent International Fair Grounds
Tell us what you are looking for and we'll be prepared for your visit at our booth.