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.
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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: