CHOCOLATE & CONFECTIONERY EMULSIFIERS
Oil binders for confectionery products
Oil separation is a common problem when producing confectionery products with a high amount of liquid oil. Products facing this problem could be chocolate/hazelnut spreads, peanut butter, tahina and halwa. We offer the perfect solution for this with a range of powdered fats that ensure excellent stability.
We'll help you smooth things out
With Palsgaard® OilBinders it is possible to get a flexible product that allows for easy product development for both hot and cold climates.
We’ll be happy to help you to play with the texture of the product to achieve a smooth or harder product depending on demand, and with application centres in Denmark, Türkyie and Mexico, technical support is never far away.
Contact us today to order samples of Palsgaard® OilBinders and try them in our extensive library of recipes.
KEY FEATURES
- Specialised fats with oil-binding properties
- Easy-to-melt pellets and powders
- Works well with AMP and PGPR
- No trans-fats and non-GMO
- Available as RSPO SG certified
KEY BENEFITS
- Stability against oil separation
- No bloom
- No waxy mouthfeel
- Excellent product stability
- Healthier low-saturated fat solutions made possible
- Stability at elevated temperatures
- Minimum viscosity increase
SHARE OUR EXPERTISE
Global confectionery application support
Take advantage of our unique insights into consumer trends and specific local requirements, and choose Palsgaard for your next innovative project. Our experienced food technologists are experts at adjusting recipes, optimising flow properties, reducing costs, increasing stability or achieving faster crystallisation – and they are happy to share their know-how. Our fully equipped application centres in Denmark, Türkiye and Mexico provide the best bases of understanding the complex nature of chocolate and confectionery manufacturing – and are part of the services we can offer you.
See how you can benefit from our global application centres in this video and read more below:
Smooth & creamy products
Palsgaard® OilBinder 01 is manufactured from an optimised blend of vegetable oils and contains no trans fatty acids. It can be supplied with RSPO-segregated certification. This special triglyceride mix has been developed to have excellent oil-absorbing properties and is particularly good in semi-liquid products with 30-60% liquid oil content.
Palsgaard® OilBinder 01 works by creating a fine net of crystals during the cooling of the confectionery product. During cooling the crystals entrap/stabilize the liquid oil to create more stability and longer shelf-life. The product is available in both pellet and powder form.
The non-hydrogenated solution
Palsgaard® OilBinder 02 is the ideal choice when only solutions without hydrogenation are accepted. Palsgaard® OilBinder 02 is manufactured from an optimised blend of palm oil, and has no trans fatty acids. The product is easy to handle and dose as the product comes in pellet form.
The palm-free solution
Palsgaard® OilBinder 6121 is a new palm-free solution containing vegetable fats and mono- and diglyceriedes. It’s PHO-free and is an excellent alternative to Palsgaard® OilBinder 01 and Palsgaard® OilBinder 02.