EMULSIFIERS FOR
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Emulsifiers for oils and fats
Aeration, crystallisation, plastification, fat reduction, spatter control and all-purpose: If you can control these six basic properties, then you can craft your margarine and shortening products to meet almost any requirement.
As the inventor of the commercial emulsifier, Palsgaard has been helping manufacturers control the essential properties of margarine for a century. We now make close to 100 different emulsifiers for oils and fats – with even more in development.
Benefit from 100 years of expertise in emulsifiers
Of course, we can provide the emulsifiers you need – but we can be much more helpful than that. Why not ask our technical experts to review your margarine or shortening products right from raw materials and emulsifiers to processing and even the consumer experience? Together, we can explore ways to reduce costs, lift quality, reduce fat, improve aeration rate, increase plasticity and much more.
We help customers optimise
- Emulsion stability
- Product performance
- Shelf-life stability
- Production costs
- Process flows
- Ingredient composition; non-GMO, no trans-fats, no allergens
WE SHARE OUR EXPERTISE
Global margarine 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 solving challenges within aeration, crystallisation, plastification, fat reduction, spatter control and all-purpose, in addition to equipment limitations, or ingredient availability – and they are happy to share their know-how. With application centres in Denmark, Mexico and Singapore, help is never far away.
See how we can help you in the video and learn more about our application centres here: