OILS AND FATS EMULSIFIERS Share a century of lipids expertise Since our founder Einar Viggo Schou invented the Palsgaard Emulsion Oil more than a century ago, Palsgaard has been helping margarine and shortening manufacturers around the world make the most of the ability to successfully mix oil and water. A wide range of emulsifiers Today, we offer a wide range of emulsifiers, custom- designed to meet the specific requirements of each type of margarine – from household margarines such as low-fat spreads and brick or liquid margarines for frying and baking to more technical bakery margarines, such as cake, cream and puff pastry margarines and shortenings. The key to getting control over your margarine Palsgaard offers much more than emulsifiers. Thanks to our application centres in Denmark, Singapore and Mexico we can work with you to find the best emulsifier composition and even help adjust your recipes and production processes. You will be able to successfully produce all types of margarine and shortenings – and we’ll gladly show you how. Our experience has taught us that with the right emulsifiers you can control these six basic properties: • Aeration • Crystallisation • Plastification • Fat reduction • Spattering • All-purpose 3
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