Low-fat spreads and reduced-fat spreads are water-in-oil emulsions with a typical fat content between 25 and 60%. With several possible compositions of the water and fat phases, all such recipes place different demands on both the emulsifiers and the production process.
Palsgaard offers a wide range of emulsifiers for low-fat spreads with different effects in the production process and in the final spreads:
If you'd like to create, for example, a new 40% low-fat spread, you can run trials at our large-scale application centers in Denmark, Mexico and Singapore.
If you're having problems getting desired results with your processing equipment, we can modify our pilot plants and their parameters to match your exact setup. That provides the right starting point for advising on how to adjust your production process and recipes to get the qualities you require. With you alongside, we'll carry out trials using our emulsifier systems, either with raw materials available at Palsgaard, or using your own raw materials.
Palsgaard offers several recipe suggestions for spreads with different composition in the fat and water phases, different fat contents and also for the inclusion of butter fat - and we gladly share them with customers. 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.
To get the recipes and advice on how to adapt the recipe to fit your needs and order samples of our emulsifiers for low-fat spreads, please contact our office in Shanghai.
Check out our video explaining how we work with margarine producers around the world
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