Looking for a non-hydrogenated solution? Meet consumer demands Many consumers have gone to the next step by requiring that the products they wish to buy should not only be free of trans-fats, but also free from any hydrogenation. Palsgaard has the solution in Palsgaard® OilBinder 02. Palsgaard OilBinder 02 is designed for customers looking ® Easy manufacturing Palsgaard® OilBinder 02 is manufactured from an optimised blend of non-hydrogenated, non-GMO palm oil, and has no trans fatty acids. The product comes in pellet form making it easy to melt with different types of equipment. The typical dosage needed is between 1 - 3% in the total recipe depending on application and percentage of liquid oil. for a solution without any hydrogenation that can still help avoid oil separation in confectionary products. Multiple application areas With Palsgaard® OilBinder 02itispossibletogetaflexible oil binder that allows for easy product development for both hot and cold climates. It is even possible to play with the texture of your product to achieve a smooth or harder product depending on demand. Palsgaard® OilBinder 02 is suitable for stabilizing a variety of confectionary products such as tahina, halwa, peanut butter or chocolate/hazelnut spreads giving the confectionary producerflexibilityinproductdevelopment. Optimal oil binder use Product stabilization is based on proper crystallization in the product, and to achieve this it is important that the oil binder is completely melted and dissolved. This is achieved by heating the oil binder to 70o C. If some of the fat crystals have not been melted there is a risk that the oil binder will loose some functionality. After heating it is important that the oil binder is evenly distributed into the confectionery product. The final step is proper cooling of the product to achieve correct crystal formation and stability. This procedure will ensure a smooth and stable product with a long shelf-life.
Download PDF fil