Oil separation or fat bloom in confectionery fat systems with a high amount of liquid oil is a common problem for chocolate confectionery production. Palsgaard has the perfect solution to these problems with our range of oil binders ensuring excellent stability.
How can you achieve all these benefits? By mixing the oil binder during manufacturing to create a fine set of crystals during cooling, which quickly traps and stabilizes the liquid oil. No more problems with oil separation and fat bloom!
Palsgaard® OilBinder 01 is manufactured using an optimum blend of natural rapeseed and palm oil, and has no trans-fatty acids. The blend is based completely on non-GMO vegetable oil, while its powder form makes the high melting vegetable fat easy to apply in the production process. And you need just a small dosage of Palsgaard® OilBinder 01 to have a positive effect on confectionery products - typically 0.5%-2.0%, depending on the application.
Palsgaard doesn't just offer a wide range of emulsifiers, oil binders and crystal promoters for confectionery. We also offer expert application services at our confectionery application centers on three continents to help you achieve your individual product goals.
We've made our most popular recipe containing Palsgaard® OilBinder 01 available for you to download. This recipe is often used as a starting point for new customers to develop recipes and meet local sensory preferences, raw material needs and individual production parameters. Download the recipe suggestion and the product profile for Palsgaard® OilBinder 01 on this page.
Check out our video explaining how we work with chocolate and confectionery producers around the world