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Palsgaard A/S

Company-logo  COMPANY DETAILS
Palsgaard A/S
Palsgaardvej 10
Juelsminde
7130
Denmark
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+45 7682 7682




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+45 7682 7683

ACTIVE CATEGORIES

emulsifiers and emulsifier systems


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Emulsifier specialist Palsgaard helps the global food industry make the most of the ability to mix oil and water.

Thanks to the company’s specialised emulsifiers (and emulsifier/stabiliser systems), bakery, confectionery, condiments, dairy, ice cream, margarine and meat producers can improve the quality and extend the shelf-life of their products. Just as importantly, they can produce better-for-you products with improved taste, mouthfeel and texture while using less resources.

Since its founder Einar Viggo Schou invented the modern plant-based food emulsifier in 1917, Palsgaard has offered the industry know-how and innovation. From its six application centres around the world Palsgaard’ s experienced food technologists help manufacturers optimise existing recipes and develop delicious products with better nutritional profiles. 

Palsgaard helps manufacturers meet consumer and regulatory demands for greater responsibility, helping them grow and protect their brands. It is currently the world’s only commercial source of fully sustainable, emulsifiers based on RSPO SG-certified palm oil and produced by CO2-neutral factories in Denmark, the Netherlands, Mexico, Brazil, China and Malaysia. The company’s products are non-GMO and meet halal and kosher requirements.

In addition to its food emulsifiers, Palsgaard supplies the polymers industry with a series of plant-based, food-grade polymer additives, which are particularly suited for preventing fogging and dust on plastic packaging. 



Articles On Food Ingredients First
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FOOD INGREDIENTS NEWS

“Mindful” veganism: Tapping into taste and texture with egg alternatives and non-dairy formats

12 Oct 2022 --- Consumers are becoming more aware of animal cruelty and adopting ethical lifestyles and diets that seek animal-free products while reducing some of the adverse environmental impacts... Read More

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FOOD INGREDIENTS NEWS

Missing emulsifiers: Brands reformulate in face of sunflower lecithin shortage

08 Jun 2022 --- Agricultural commodities are facing increased pressure as broken supply chains, the climate crisis and war in Ukraine continue to affect multiple layers of F&B... Read More

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FOOD INGREDIENTS NEWS

Trailblazing stabilizer science: Leading hydrocolloid suppliers discuss trends and ingredient innovation

16 Mar 2022 --- Stabilizers are ubiquitous across food applications, valued for their rheology properties such as thickening and gelling, as well as shelf life-extending properties for ambient... Read More

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FOOD INGREDIENTS NEWS

COVID-19 updates

08 Feb 2022 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this news feed for the... Read More

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FOOD INGREDIENTS NEWS

International Taste Solutions introduces solution to enhance buttery and creamy flavors for plant-based bakery

10 Jan 2022 --- International Taste Solutions (ITS) has developed Vegan Boost – a new range of natural flavor enhancers that replicate the indulgent characteristics of traditional bakery... Read More




Videos
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Elevating dairy-free bakery applications

10 Dec 2021 --- Palsgaard has developed two new functional solutions for non-dairy whipping cream used in cakes and fillings. They are low-fat with shelf life extension properties. Claus Hansen, application manager of dairy and ice cream, takes a closer look at an emulsifier blend free of palm oil and partially hydrogenated oils called Palsgaard CreamWhip 431 and Palsgaard CreamWhip 412, a custom-designed stabilizer blend for low-fat non-dairy whipping cream made with vegetable fat.

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Highlighting its CO2-neutral production milestone, as well as palm oil transparency efforts

03 Jul 2019 --- Inventor of the modern plant-based emulsifier Palsgaard has cemented its position as an “early mover” on the carbon production front. The Danish company has achieved its aim of total carbon-neutral production two years prior to its 2020 goal, describing the achievement as a “milestone for the whole ingredients industry.” FoodIngredientsFirst was at Palsgaard’s headquarters in Juelsminde, Denmark, with CEO Jakob Thøisen last week to hear the news first-hand.

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Help your ice cream keep its cool

21 Sep 2017 --- Would you like to buy an ice cream that’s gritty, watery and crunchy? No? Neither would your customers, but it may be what they end up buying, if your carefully produced ice cream is subjected to heat shock. Find out how to save your ice cream from heat shock in the video and read more by clicking on the Palsgaard logo below.  

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Advances in emulsifiers for bakery

06 Sep 2017 --- Palsgaard presented cake mix concepts at IFT 2017 made with sustainably sourced emulsifiers that are PHO-free. Rosa Regalado of Palsgaard explains: “A lot of the work that we have been doing is in the bakery sector. We have a unique extrusion technology. The base of that is that we have rice starch as a carrier and then we have the emulsifier fully activated surrounding the surface of the starch. This is an emulsifier in powder form that is ready to use and fully activated, but can just blend it with your dry ingredients. That makes it perfect for cake mixes, where we have a concept where all the customer has to do is add oil, water and eggs.” She stressed that the company has also made sure that these concepts are in compliance with the regulation around PHOs and are also free from saturated fats. 

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Progress on 2020 CSR Targets

15 Sep 2014 --- Palsgaard has set an ambitious goal of achieving CO2 neutrality by 2020. The company’s 4th CSR report was recently published. Palsgaard currently emits 0.17kg of carbon emissions per kg of finished product. Palsgaard has been a Roundtable of Sustainable Palm Oil (RSPO) member since 2008. The company aims to solely use RSPOcertified palm oil by the end of 2015.




Technical Papers
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COVID-19 and the food industry - New consumer insights from Palsgaard

07 Dec 2020 --- In May 2020, Palsgaard surveyed consumers on the impact of COVID-19, focusing on differences between geographical markets and generations. In addition to the effects of the pandemic, we explored the attitudes of food and beverage consumers to ethical and environmental issues, discovering surprising shifts in attitudes to factors such as price and sustainability.

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How to control stability in plant-based beverages

16 Nov 2020 --- The market for plant-based drinks is evolving quickly, bringing with it plenty of challenges and learning curves for manufacturers trying to match the performance of dairy with authentic, stable products. Emulsifiers and stabilisers can help overcome stability issues and create vegan products with a mouthfeel and texture consumers will love – Here’s how.

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How detective skills can help improve texture, mouthfeel, and stability of plant-based drinks

02 Nov 2020 --- Plant-based drinks are increasingly finding favour with consumers, but as they expect products with sensory properties similar to dairy, manufacturers are in for a challenge. Theng Theng Sim, Regional Application Manager at Palsgaard Asia-Pacific, can help create your next non-dairy beverage, but she’ll need to ask you a few questions first.

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Creating the All-round Solution for Chocolate

19 Dec 2013 --- PGPR (E476) is a well-known ingredient in the chocolate industry. When considering the use of PGPR in chocolate most will think of the possible cost savings associated with this. Nevertheless, PGPR can offer much more than cost savings – such as a much less complicated day to day production in a chocolate factory for one. In this article other processing advantages by using PGPR will be explored. To benefit from these advantages, it is, however, necessary that the PGPR is of high quality. Palsgaard PGPR 4120 offers the stable functional effect in chocolate that is needed in this respect.

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The Ideal Cake Emulsifier – One Product Does it All

04 Mar 2013 --- Cake emulsifiers are vital ingredients in cakes due to the complicated interaction with the other ingredients such as eggs, flour, sugar, milk powder, oil, cocoa etc. Often several cake emulsifiers are used to create the desired variety of cakes and this makes the production more complicated due to the handling of several ingredients, and result in a very long list of ingredients on the label. Palsgaard decided to see if it were possible to create a single cake emulsifier, able to meet these challenges. The result: Emulpals® 110.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Beating Egg Costs in Mayonnaise

23 Jun 2015 --- Using carefully combined stabilizer blends with emulsifying effects, manufacturers can create both egg-free and egg-reduced recipes with sensory and rheological properties similar to traditional mayonnaises and dressings.

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THE WORLD OF FOOD INGREDIENTS

Identifying Hidden Cocoa Butter Savings

20 Feb 2014 --- Many chocolate manufacturers are asking whether all savings potentials have been identified in their recipes. Recent cocoa butter price increases have pushed cost reduction back into the spotlight.




Podcasts
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PODCAST INTERVIEW: Nexus CEO Highlights Innovation within Emulsifiers and Stabilizers Space

03 Apr 2017 --- Palsgaard owes its successful portfolio of vegetable-based emulsifiers and stabilizers to sister company Nexus, which comprises a range of functions with a common purpose: to continuously create new and innovative solutions to serve end-users worldwide – and to  refine existing emulsifier formulations to meet client-specific needs. Newly appointed CEO Claus Vid Christensen joins Palsgaard just as the company celebrates 100 years since its founder invented the modern commercial emulsifier. 

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WEEKLY PODCAST: The Soda Tax in Philadelphia Has Come Into Effect and Has Been Met With A Mixed Response

04 Jan 2017 --- The soda tax in Philadelphia came into effect on January 1 and has increased the cost of soda, and omany ther beverages by 1.5 cent-per-ounce. The new tax has been met with a mixed response. Although there is large support from health advocates, local authorities and some consumers, others are against the levy, including the American Beverage Association which was part of a legal challenge to stop the tax coming into force. Other companies mentioed are BASF, Palsgaard and Barry Callebaut. 




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