TECHNICAL ARTICLE
OILS AND FATS
Emulsifiers for low-fat spreads
Are you struggling to achieve the perfect texture, stability and consistency in your low-fat spreads? Look no further than Palsgaard's emulsifiers. These essential ingredients are the key to ensuring that your products remain smooth, creamy, and appealing to consumers. Discover the science behind our emulsifiers and unlock the potential for creating delicious and healthy low-fat spreads that meet your consumers' demands.
Let us help you find the right emulsifiers
Our 100+ years of knowledge and innovation have enabled us to create emulsifiers that are essential for achieving the perfect texture and consistency in low-fat spreads, while also satisfying consumers' demand for healthier options. We are excited to share our solutions with you and invite you to learn more about our products and services.
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 low-fat spread emulsifiers and try them in our extensive library of recipes.
KEY FEATURES
- Tailor-made emulsifiers for low-fat and very low-fat spreads
- Multiple physical forms available – paste, powder or pellets
- Non-palm alternatives available
- Non-GMO
- Kosher / Halal-certified
- Available as RSPO SG certified
KEY BENEFITS
- Emulsion stability, also in very low-fat products
- Improved spreadability directly from the refrigerator
- Improved mouthfeel and flavour release
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 produce very low-fat spreads
When fat content drops below 30%, increased viscosity in the emulsion often results in the wrong mouthfeel, as well as separated water on the surface after packing. It's a tough problem to solve, but Palsgaard's experts are ready and able to help.
Learn more about how to do this in this technical article.
