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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.