PLANT-BASED EMULSIFIERS & STABILISERS Let’s help you satisfy consumer desires The demand for dairy-alternative drinks and dairy-free yoghurts is growing rapidly, with more and more switching from dairy to plant-based alternatives for health, sustainability or other reasons. However, as consumers expect products with sensory properties similar to dairy, manufacturers are in for a challenge. Having worked with the dairy industry for over a century, Palsgaard is ideally positioned to help. We know that some of the most common problems facing manufacturers of plant-based products are similar to those encountered with their dairy-based counterparts, a sector we have worked with across many global markets, and we are ready to share our expertise. Getting your balance right Emulsifiers and stabilisers only make up a tiny part of the finished product yet have a huge impact on its quality. Adding too little or the wrong combination may cause sedimentation, adding too much will cause separation or gellation. The right emulsifiers, however, ensure optimal emulsion stability and reduce creaming during the entire shelf-life. Stabilisers increase viscosity and improve mouthfeel and most importantly help create the network needed to suspend particles and minimize sedimentation during storage. Perfect for plant-based products Palsgaard offers a series of emulsifier/stabiliser systems tailor-made for use in plant-based products based on a variety of sources: Almonds, nuts, oats, peas, coconut, rice, soy, beans, sesame and more. Application areas • Plant-based drinks • Plant-based yoghurts • Plant-based tea lattes • Plant-based coffee creamers • Plant-basd frothing beverages • Your next project?
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