Making the change:
Sustainable
emulsifiers
answer new
market needs
Recipes based on sustainable emulsifiers are helping to answer consumer and manufacturer health, safety and environmental concerns.
Sustainably sourced and sustainably produced
emulsifiers and stabilizers for
Bakery
Confectionery
Dairy
Ice cream
Margarine
Palsgaard is dedicated to reducing our impact on the environment. Our emulsifier production in Denmark, Mexico and the Netherlands is carbon-neutral, with plants in Brazil and Malaysia to follow in 2020.
Our commitment to sustainability is also evidenced by a full range made from 100% RSPO-certified segregated (SG) palm oil and a new series of non-palm emulsifiers that let manufacturers entirely remove palm oil from recipes.
Learn more
Healthier, more stable and cost-efficient
baking – with a clear conscience
Discover what Palsgaard’s unique, powdered, whipping-active emulsifiers can do for cake mixes and industrial cakes, including unrivalled batter stability, improved cake volume and texture, prolonged shelf-life, cost reductions, a leaner ingredient list and improved nutritional profiles.
Heavenly confections without compromising on taste or aroma
Sustainable, non-GMO emulsifiers provide all the benefits of controlled flow properties and viscosity, enabling you to meet new market challenges and opportunities without affecting quality or pricing.
Palsgaard® AMP:
Reduce chocolate’s plastic viscosity and yield value at much smaller dosages for tighter control over flow properties
Palsgaard® PGPR:
Reduce the viscosity of chocolate and compounds, ensure consistent quality and reduce fat content and energy costs
Creamier, more stable dairy products
that taste good and last longer
Want to control mouth-feel, creaminess and texture? And dairy products with the desired viscosity, protein and emulsion stability, extended shelf-life and at lower costs?
Palsgaard® CreamWhip:
Enhanced whipping in plant-based creams with smooth, soft foam – and lower fat for health-conscious consumers
Palsgaard® ChoMilk:
Improved sensory properties and more stable emulsions for chocolate milk and related products with varying nutritional profiles
Beat the Heat Shock Effect!
If every time consumers pull your brand out of the freezer it’s become crystallized and gritty, they’ll quickly switch to something better. Heat Shock is caused by temperature swings that occur during the journey from your factory to the dining table. Maintain maximum quality with Palsgaard’s emulsifier/stabilizer solutions.
Palsgaard® ExtruIce:
Slow down melting, create a low-fat ice cream without compromising on quality, and ensure better form stability in extruded products
Palsgaard® MouldIce:
For smooth-flowing, creamy and slow-melting moulded ice cream with great storage stabilityhout compromising on quality, and ensure better form stability in extruded products
Custom-designed emulsifier systems
for bakery margarines
Creating cake and cream margarine or puff pastry margarine?
Control aeration, crystallization, fat reduction and plastification and you can craft your products to meet almost any market need. We’ve been working with margarine for over 100 years – so our emulsifier systems enable full control of your product quality from A to Z!
ALL THE SUPPORT YOU COULD NEED
Application centers in multiple locations around the world cover all the major food areas, offering a uniquely personalproduct development service where your needs and preferences – and the realities of your markets – are our focal point.
Palsgaardvej 10 DK-7130 Juelsminde
Tel: +45 7682 7682
Visit www.palsgaard.com to locate
your local Palsgaard office
Would you like to know more about sustainable emulsifiersand what they can do? Our blog will be happy to enlighten you!
