Today's margarine manufacturers aim to reduce fat and trans fatty acid content in their spreads. But it's not easy. Maintaining emulsion stability, viscosity and appealing sensory performance are just some of the difficulties faced when lowering the fat content.
Palsgaard helps you to overcome these challenges.
Easy-to-use emulsifier systems
With our easy-to-use emulsifier systems you can prepare a stable water-in-oil emulsion i.e. margarine, with the exact qualities you need:
low viscosity for easy pumping
resistant to mechanical treatment during processing
Achieve a low-fat spread with all these qualities: