TECHNICAL ARTICLE
OILS AND FATS
Emulsifiers for all-purpose margarine
Palsgaard offers a number of emulsifiers and emulsifier systems tailored to meet the multiple demands of all-purpose margarines and spreads. No matter what fat content and functionality you're looking for, we're here to help.
Let us help you find the right emulsifiers
All-purpose margarine is a popular ingredient used in cooking, baking, and spreading on bread. It is a versatile and affordable substitute for butter, with a longer shelf life and lower saturated fat content. However, producing all-purpose margarine can be a challenge for manufacturers due to the complex process and strict regulations.
One of the primary challenges in producing all-purpose margarine is achieving the desired texture and consistency. Margarine must be solid enough to hold its shape but also soft enough to spread easily. Achieving this balance requires careful blending of different oils, emulsifiers, and stabilisers, which can be a time-consuming and costly process.
Palsgaard has helped margarine producers perfect their products for a century. Our global application service will help you optimise your emulsifier and fat composition – and your production processes – to achieve the very best results.
Contact us today to order samples of our all-purpose margarine emulsifiers and try them in our extensive library of recipes.
KEY FEATURES
- Tailor-made emulsifiers for all-purpose margarines and spreads
- Multiple physical forms available – paste, powder or pellets
- Non-palm alternatives available
- Lecithin-free alternatives available
- Non-GMO
- Kosher / Halal-certified
- Available as RSPO SG certified
KEY BENEFITS
- Emulsion stability, also in reduced-fat products
- Improved spreadability directly from the refrigerator
- Improved mouthfeel and flavour release
- Good frying properties
- Good volume in cakes and creams
- Low viscosity for easy pumping
- Resistance to mechanical treatment during processing
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:
TECHNICAL ARTICLE
How to create stable all-purpose margarines without lecithin
With global supply chains of sunflower oil and lecithin thrown into disarray by the Ukraine war, margarine manufacturers needed an affordable emulsifier alternative – and fast. Hamed Safafar, Application Manager & Senior Applications Scientist for Lipids, explains how Palsgaard worked around the clock to develop two new lecithin-free emulsifier blends in just eight weeks.
Find out more in this technical article.
