Chocolate confectionary products are some of the most challenging food systems in the food industry. A common problem is oil separation or crystalization problems in confectionary fat systems with a high amount of liquid oil or slow crystallizing fats. Palsgaard has the perfect solutions for this as we offer a range of powdered and pelletized fats that ensures excellent stability of confectionary products.
The range consists of Palsgaard® OilBinder 01, Palsgaard® OilBinder 02 and Palsgaard® CrystalPromoter 41 - all with excellent functionalities in confectionary products.
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