Palsgaard OilBinders & CrystalPromoters – excellent speed and stability Solve your product challenges Chocolate confectionary products are some of the most challenging food systems in the food industry. A common problem is oil separation or crystallization problems in confectionary fat systems with a high amount of liquid oil or slow crystallizing fats. Palsgaard has the perfect solutions for this as we offer a range of powdered and pelletized fats that will ensure excellent stability of your confectionary products. The range consists of Palsgaard® OilBinder 01, Palsgaard® OilBinder 02 and Palsgaard® CrystalPromoter 41 – each with excellent functionality in various confectionary products. Product benefits • No oil separation • Excellent product stability • Shelf-lfe extension • Healthier low saturated fat solutions possible • Fast crystallisation • Avoidance of decreased capacity • Faster demoulding possible • Faster packaging after end production • Stability at elevated temperatures • Easyandflexibleproductdevelopment • 100% vegetable based products • No trans fats • Non-GMO • Kosher&Halalcertified
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