Liquid shortenings have become increasingly popular among industrial bakeries, confectionery manufacturers and spice blenders, as they are easier to handle and use in automated production processes.
For bread and cakes, liquid shortenings can be used as a carrier for functional emulsifiers. Each emulsifier provides different functionalities in bread and cake systems, allowing you - with our help - to develop a liquid shortening with the exact qualities required by craft bakers or industrial bakeries.
Emulsifiers such as Palsgaard® DMG 0093 or Palsgaard® 2222, for example, provide volume and freshness in the end product. To create a liquid shortening with variable viscosity and no oiling-out, we build up a crystal network using add oil absorbers such as Palsgaard® 6111 and Palsgaard® 6118 in order to build up a crystal network.
We can help you to optimize your recipes or create new ones, advising adjustments to your production setup both on location and at our large-scale application centers in Denmark, Singapore and Mexico. These plants can produce various types of liquid shortenings and test them in the final application until you've achieved exactly what you and your customers are looking for.
Palsgaard has an extensive library of recipes for standard liquid shortenings - and we gladly share them with you.
These recipes are often used as starting points for a partnership with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities. All recipes are free from trans-fatty acids.
For advice on how to tailor the recipes to fit your needs, and to order samples of our emulsifiers for liquid shortenings, please contact our office in Shanghai.
Check out our video explaining how we work with margarine producers around the world
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