Why not all emulsifiers are the same

Selecting an emulsifier is one of the most important decisions a food manufacturer will make. Choose wisely and your product will reach the consumer in perfect condition. Pick the wrong one, however, and you may find yourself facing formulation headaches and lost sales. Here, we provide a definitive guide to getting it right.

Emulsifier effects on food quality

Emulsifiers make two incompatible components – such as oil and water – mix well and stay together. This delivers stability, ensuring the food matrix remains intact from factory to fridge. They are an essential ingredient in a range of product categories, including bakery, confectionery, dairy, ice cream and margarine. They are also a cost-effective solution, offering performance and functionality without hurting the bottom-line.

A common misunderstanding in the food industry is that all emulsifiers are the same. In fact, it is possible to tailor emulsification solutions so that they behave in a way that is appropriate for the application in which they will be used. This is important because the benefits manufacturers are seeking from emulsifiers will vary according to product type.

In cake recipes, for example, batter stability, improved volume and texture are all important, and emulsifiers can provide exactly these benefits. In chocolate, meanwhile, emulsifiers make it easier to control the flow properties of chocolate mass. They can also outperform and supplement lecithin, which offers manufacturers the opportunity to better control costs, achieve uniform and stable products, and simplify production processes.

In low-fat ice cream formulations, emulsifiers can deliver improved creaminess, mouth-feel, meltdown properties, and heat-shock and storage stability. These characteristics ensure the ice cream doesn’t melt too quickly and helps prevent defects like shrinkage and recrystallisation during storage and distribution.

In the dairy category, emulsifiers will stabilize and improve mouthfeel in a variety of formulations, such as oil/water emulsions in chocolate milk drinks and oil/water/air emulsions in whipped creams, among others.

In margarine, they make it possible to control everything from aeration, crystallization, fat reduction and plastification with ease, allowing manufacturers to produce custom-designed margarines for low-fat spreads, cakes and puff pastry.

Targeted functionality

It’s clear that emulsifiers deliver different properties in different applications, so it makes sense that the solution you select should be optimised for the type of product being made. For this reason, Palsgaard has developed a range of solutions that offer targeted functionality across all key food categories.

Palsgaard’s range of high-quality emulsifiers and emulsifier/stabiliser solutions are supported by a first-class product development service. In our innovation centres worldwide, our experts are on-hand to help customers create new products, explore new trends, update existing formulations, fine-tune production processes and prepare for full-scale production.

Sustainability in focus

Tailored performance is not the only benefit Palsgaard’s emulsifiers offer. We are committed to integrating sustainability into our operations through our ESG strategy and Heart Working Commitments. These commitments guide our efforts to reduce energy consumption, lower CO₂ emissions, and promote responsible sourcing across all sites. For example, we offer our full range of palm oil-based emulsifiers as RSPO Segregated (SG) certified options, supporting traceability and recognised sustainability standards. Our long-standing membership of RSPO since 2008 reflects this commitment.

To provide flexibility, we also produce a range of non-palm emulsifiers, helping manufacturers respond to consumer preferences. Switching to non-palm formulations of equal quality can be complex, but our experts can assist with a systematic approach to sourcing alternative oils and managing technical challenges such as higher melting points.
Whatever the formulation needs, Palsgaard is ready to help food manufacturers create products that meet quality expectations and consumer demands.