Palsgaard to Launch Emulsifiers for Confectionery Solutions

The new emulsifier Palsgaard AMP 4448 improves performance e.g. in the enrobing process and also provides a non-GMO and allergen-free alternative to soya lecithin.

16/01/09 Palsgaard is set to launch a new ingredient offering better control of flow properties in chocolate. The new emulsifier Palsgaard AMP 4448 improves performance e.g. in the enrobing process and also provides a non-GMO and allergen-free alternative to soya lecithin.

Meanwhile to reduce fat content in chocolate companies can use Palsgaard PGPR 4150. This is a flavor neutral and highly concentrated emulsifier which improves the flow of liquid chocolate masses even with a low total fat content.

Palsgaard 6115 allows you to eliminate oil separation. This highly efficient oil binder can be used to prevent separation of liquid oil in Tahina, Halawa, Peanut Butter, Chocolate Spreads and Fillings

Highly stable cake mixes can be created with with Emulpals 116. This cake emulsifier is designed for cake mixes where a high volume combined with a fast whipping profile are important characteristics

Palsgaard DMG 5611 allows you to improve freshness. This cold dispersable mono glyceride in fine powder form will improve softness of cakes and bread and hereby extend shelf-life

Industrial cakes can be created with Palsgaard SA 6600. This instant cake emulsifier in powder form ensures consistency in performance and quality improvement. Handling of a highly concentrated cake emulsifier in powder form has never been easier. Optimized production and less re-work when operating continuous cake lines can be achieved by using this new solution.

Palsgaard is presenting the following ingredients at stand A20-B21 at ProSweets.