Palsgaard to Launch Emulsifier for Excellent Functionality in Bakery

Aimed especially at cake mix manufacturers, Palsgaard will present its new Emulpals 400 series which differs from other emulsifiers as it is based on a new carrier system.

23 Sep 2009 --- At the upcoming FIE, Danish manufacturer of emulsifier and stabilizer based systems, Palsgaard, will present new innovations within all of its application areas; bakery, confectionery, dairy, ice cream, lipid and fine foods (stand 8H16).

Aimed especially at cake mix manufacturers, Palsgaard will present its new Emulpals 400 series which differs from other emulsifiers as it is based on a new carrier system and will offer excellent functionality at a competitive price. It is Kosher and Halal certified, 100 % vegetable, non GMO, and contains neither allergens, nor soy or milk.

For industrial bakeries, Palsgaard presents a new, unique,fast reacting all-vegetable, non-trans and non-GMO functional  emulsifier. Palsgaard SA 6610 is a non-soy product with functional properties designed to meet the uniformity- and stability demand from automated industrial production.

The new Palsgaard PGPR 4120 will offer cost-in-use-reductions to the confectionery industry. It has a strong effect on especially the yield value in chocolate and compound systems and is an excellent choice when a reduced fat content is requested.

For yoghurt applications Palsgaard has developed new blends without any E-numbers and still obtaining excellent creaminess and body as well as water retention. The products are applicable in whole milk as well as in low fat products, fulfilling the consumers demand for healthy products with excellent mouth feel.

For ice cream, a new trans-free addition to the patent-pending Palsgaard IceTriple emulsifier stabilizer system allowing ice cream manufacturers to produce a creamier, more stable, and melting resistant ice cream will be introduced. For margarine, Palsgaard presents a combination of emulsifiers and crystallizers, which will make it possible to produce low fat spreads with a fat content from 40% to less than 10% while still keeping the water-in-oil emulsion.

In compliance with consumer requests for no E-numbers, Palsgaard presents two new compounds for mayonnaise; Palsgaard 5471 for mayonnaises with high fat content, and Palsgaard 5472 for low fat mayonnaises.

Palsgaard services its customers beyond the point of providing the actual emulsifier-stabilizer solution. With pilot plants available to its clients, many successes and innovative solutions are created in a close cooperation with customers in the application laboratories. This decreases the total time of development, which in the end means cost-savings for the customer.