Non-palm emulsifiers

    While RSPO-certified sustainable palm oil is the most sustainable and functional vegetable oil on the planet, we’ve produced and proven a range of non-palm emulsifiers that give you more ways to address consumer concerns.

    When properly cultivated, palm oil is considered to be the most sustainable, best-functioning vegetable oil on the planet. In fact, palm oil has several built-in sustainability advantages, including year-round production, a long productive lifespan (over 20 years), the highest yield per hectare of any vegetable oil crop and the highest energy efficiency.

    Palm Oil Infographic

    Palm oil is the clear winner when it comes to yield per hectare.
    Source: The European Palm Oil Alliance

    Traditional palm oil production, however, has been shown to have far-reaching consequences for the environment, for local communities and for wildlife.

    Consumers in countries such as France, the UK, Norway, Sweden and Germany have become increasingly aware of palm oil as a potential problem in their shopping carts, leading some food manufacturers to search for alternatives. 

    Create your non-palm products with us

    If you want to meet non-palm ingredients demand, Palsgaard now has non-palm emulsifiers for applications in:

    We can offer fully functional recipes based either on sustainably sourced palm or non-palm oil sources. And we’ve climbed most of the learning curves so you won’t have to!

    You’re invited to explore your process parameters with us, working with an existing recipe or trying various avenues to achieve a product of similar quality in a non-palm format. Or get a ready-to-go final product recipe that has been thoroughly tested in our application centers. 

    Expertise on hand

    Even with the best emulsifiers, switching to a non-palm formulation of equal quality to that of its palm-based counterpart isn’t completely straightforward – or always 100% possible. Producers of pastry margarine for laminated doughs, for instance, will need palm-based ingredients to achieve the results that only high and controllable plasticity can deliver. With non-palm fats and emulsifiers it is still possible to create a good margarine but it requires particular attention to melting points and processing parameters to prevent the margarine from becoming too brittle – as we explain in this article.

    If you’re looking to explore the non-palm route, at least with regard to emulsifiers, we recommend you enlist the support of our application specialists. Solving the challenges takes a systematic and holistic approach to everything from sourcing alternative oils to coping with higher melting points. 

    Responsible sourcing

    An extensive, systematic, trial-by-trial journey has ensured that Palsgaard’s non-palm emulsifiers provide the functionality and ease of use required to closely match the performance of sustainable palm oil emulsifiers. Responsible sourcing has been integrated into our choice of raw materials, too, reflecting the procurement process manufacturers need to go through to meet their sustainability goals and feel secure when selecting ingredients.

    Would you like to know more about non-palm emulsifiers?

    Please fill in the contact form below, so that we can arrange for a Palsgaard representative from your region to contact you.

    Interested in non-palm margarines?

    Or bakery products?