Today's margarine manufacturers aim to reduce fat and trans fatty acid content in their spreads. But it's not easy. Maintaining emulsion stability, viscosity and appealing sensory performance are just some of the difficulties faced when lowering the fat content.
Palsgaard helps you to overcome these challenges.
With our easy-to-use emulsifier systems you can prepare a stable water-in-oil emulsion i.e. margarine, with the exact qualities you need:
Check out our video explaining how we work with margarine producers around the world
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