A very useful invention indeed Modern consumers purchase or consume food containing emulsifiers almost every day. But where did the the modern commercial food emulsifier come from? And what promise does this highly useful technology hold for the future? Old meets new Take a stroll in the picturesque park of Palsgaard Manor, and you can’t help but be enchanted by this 600 year-old Danish countryside residence, complete with moat, well-tended landscapes and a spectacular view across lush grass to the nearby coast. Today, it’s open to the public – part of its owner’s, the Schou Foundation, founding pledge to maintain the estate as a thing of beauty to be enjoyed by all. But the manor, for all its imposing and historical grandeur, isn’t the only impressive thing to be built in these splendid surroundings. In another part of the expansive grounds lies a large, modern factory, with an ever-present hum of processing machinery and a constant flow of trucks arriving and departing. This curious mix of old and new, historic manor house and a world- class, fully sustainable production plant is, in fact, the birthplace of the modern industrial emulsifier. It’s a perfect backdrop for an invention whose claim to fame centres around the ability to bring two classically opposing substances together – namely, oil and water. In 1917, Danish-born businessman Einar Schou, having returned from a successful career in the English margarine industry, devel-
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