Palsgaard emulsifiers and stabilisers at Gulfood 2013

Palsgaard will be presenting its line of emulsifiers and stabiliser blends for the bakery, confectionery, margarine, dairy and fine foods industries.

Amongst the company’s products is the Palsgaard 1388 emulsifier, an all vegetable, non-trans and non-GMO emulsifier combination for whipped fillings as well as cake margarines, shortenings and other cake fat systems. It helps the production of very fine fat particles, which improves the structure and overall baking performance. Another bakery product is fast acting cake emulsifier Emulpals^? 110. Its stable performance, long shelf life and tolerance to other batter ingredients make it a perfect safe choice in a wide variety of cake products.

The Palsgaard PGPR 4150, for the chocolate sector, is the most functional and efficient PGPR works particularly well in products with reduced fat content where it creates an easier flow and more uniform functionality. It has a low dosage, making it highly cost effective.

Palsgaard 5433 is a combination of vegetable based hydrocolloids and modified starches. It is guar gum free and has stabilising and emulsifying properties. It ensures a very stable oil-in-water emulsion combined with creaminess, short structure and viscosity in reduced fat mayonnaises, dressing and sauces.

The company will be presenting two products for milk  - Palsgaard ChoMilk 173 is a cost-effective solution for use in dairy drinks with reduced level of milk-solids-non-fat while Palsgaard RecMilk 131 is aimed at high calcium milk. Both are equally suited for pasteurised and UHT-treated products. They provide creaminess, increased shelf life stability and prevent both separation of fat and sedimentation, even at elevated temperatures.