materials wasn’t purely about the technical aspects, but needed to be sufficiently sustainable, too. To ensure we could live up to Palsgaard’s culture of sustainability, we worked closely with existing, trusted suppliers wherever possible. Customer co-creation With Palsgaard’s non-palm range of emulsifiers now launched in the marketplace, customers have begun exploring their process parameters with us. In some cases, we’re working on existing recipes, trying various avenues to achieve a product of similar quality in a nonpalm format. For other customers, we are able to provide a ready-togo margarine recipe that has been thoroughly tested in our pilot labs – all that is needed now is to apply a little know-how to bring the recipe to life on the customer’s production line. And we can even use our experience to advise on potential supplier issues, having evaluated many of the commonly available oil alternatives. Sustainable future What will the future hold for nonpalm products? Many of the food industry’s largest brands and their ingredient suppliers have begun insisting on RSPO certified sustainable palm raw materials, forcing plantation owners in palm oil exporting countries to comply with strict rules. In February 2018, for example, industry giant Unilever made a ground-breaking announcement that it would publish a complete description of all the suppliers and mills from which it sources – a move that supports full palm oil supply chain transparency and represents a major milestone in the journey towards a more sustainable palm oil industry. Recipe suggestion for 80% non-palm puff pastry margarine Ingredients Palsgaard® 1304 Interestified non-palm fats Liquid oil Salt Water Flavour Colour % 0.80 47.40 31.60 0.70 19.50 As desired As desired 100.00 Directions 1. Melt the oil/fat blend and adjust its temperature to approx. 55-60oC 2. Dissolve Palsgaard® 1304 in 5 parts of oil/fat at approx. 65ºC and transfer into the fat blend. 3. Adjust the pH-value of the water phase to approx. 3.5 by means of lactic or citric acid. 4. Emulsification temperature: approx. 55 - 60oC Recipe suggestion for 80% non-palm liquid margarine Ingredients Palsgaard® Citrem 3206 Palsgaard® DMG 0091 Liquid oil Salt Water Sorbic acid Flavour Colour % 0.80 4.00 75.20 1.00 18.89 0.10 0.005 0.005 100.00 Directions 1. Adjust the temperature of the liquid oil to approx. 5560ºC 2. Dissolve Palsgaard® Citrem3206 and 0091 in 5 parts of oil at approx. 70ºC and transfer into the oil blend. 3. Dissolve salt in the water phase and adjust the temperature to 55-60ºC. 4. Adjust the pH-value of the water phase to approx. 5.5 by means of lactic or citric acid. 5. Emulsification temperature: approx. 55-60ºC. 6. Passage through tubular cooler 7. In order to facilitate the after crystallisation, the emulsion should rest for 15 min. 8. Stirring for 30 min. 9. Packing Note: The after crystallisation is very important to avoid any separation of oil during storage 4
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