Palsgaard debuts lecithin-beating emulsifier at Gulfood Manufacturing 2015

PALSGAARD will demonstrate its latest range of innovative solutions at GulFood Manufacturing 2015. At booth #S1-E1 in Sheik Saeed Hall 1, the company will display a wide range of emulsifiers and emulsifier/stabilizer blends suitable for cake mixes, industrial bakery, chocolate, dairy, ice cream, mayonnaise, dressings, margarine, and cake gels. It will also introduce its new lecithin-beating emulsifier, the Palsgaard AMP 4455.

This new sunflower-based, Halal-certified emulsifier features a cost-effective and stable control over the viscosity of any type of chocolate. It requires only lower dosages and does not produce the taste or odor of lecithin.

In addition to producing emulsifiers and emulsifier/stabilizer blends, Palsgaard offers an expert application service to help customers test and develop new end products in its global application centers. It can also work with customers to perfect existing products.

R&D facilities in Dubai

The company plans to open R&D facilities within bakery, dairy, and ice cream in the Dubai World Central. The new center is expected to open by mid-2016.

According to Palsgaard's lipids and fine foods divisions technical sales manager Arne Nielsen, "Recently, we have experienced a lot of interest from cake gel manufactures in this region, asking us to help them perfect the stability, shelf-life, and performance of their gels. A task we are happy to take on, of course. We've worked on creating the right combinations of emulsifiers for cake gels for decades and gladly help customers perfect their recipes and production processes in our application centers."