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Discover how Palsgaard’s world-class bakery emulsifiers can help you to achieve unrivalled batter stability, improved cake volume and texture, prolonged shelf life and cost reductions.
A small amount of emulsifiers can go a long way to creating heavenly confections without affecting taste or aroma. They can help control costs and facilitate production, too!
Want to improve the mouth-feel and shelf life of chocolate milk? Investigate better water-holding capacity for your yoghurt? Or improve protein stability for UHT whipping cream…?
At Palsgaard, we take ice cream very seriously. We've developed a full range of emulsifiers, stabilizers and integrated blends to achieve the qualities your customers prefer.
Aeration, crystallization, fat reduction and plastification: Control these four basic properties and you can craft your margarine products to meet almost any requirement.
Whether you want to develop a new fat-free dressing, create a low-fat mayonnaise or optimize a recipe for your heat-stable sauce, we’ll work with you to find the best solution.
Increase the value of your soy milk with the right choice of emulsifiers and stabilizers, working together to fine-tune your product’s sensory characteristics.