Palsgaard engages in research in stability of whippable emulsions

    Monday, August 2, 2010, Mette Dal Steffensen

    Palsgaard engages Industrial PhD student Merethe Bøgelund Muck on a 3-year project on whippable emulsions.


    The contradiction of creating an ambient stable high fat emulsion suitable for whipping has for years challenged researchers and manufacturers of especially UHT vegetable fat based creams. A stable system tends to counteract aeration of the emulsion (and vice versa).

    Furthermore the manufacture and/or ingredients composition appear to have a tremendous impact on the quality as minor changes will lead to products with unpredictable characteristics. Therefore a deeper understanding of the determining factors is needed in order to continue our focus on this growing market.

    Palsgaard has therefore in a joint project with the University of Copenhagen, Faculty of LIFE Sciences decided to employ Industrial PhD student Mrs Merete Bøgelund Munk on a three year project.

    Palsgaard is confident this project will lead to more new and improved functional systems to be developed and introduced to our customers in the course of the coming years.

     

     













     











     









     







     





     



     



    Furthermore the manufacture and/or ingredients composition appear to have a tremendous impact on the quality as minor changes will lead to products with unpredictable characteristics. Therefore a deeper understanding of the determining factors is needed in order to continue our focus on this growing market.

    Palsgaard has therefore in a joint project with the University of Copenhagen, Faculty of LIFE Sciences decided to employ Industrial PhD student Mrs Merete Bøgelund Munk on a three year project.

    Palsgaard is confident this project will lead to more new and improved functional systems to be developed and introduced to our customers in the course of the coming years.



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