Palsgaard Emulsifiers, Stabilisers and Specialised Ingredients Manufacturer
Palsgaard is a specialist in the manufacture of emulsifiers and stabilisers for bakery, confectionery, dairy, ice cream, margarine, mayonnaise and dressings.
In addition to providing the actual emulsifier / stabiliser solution, the company supports its customers by providing expert application services, helping customers create new products, update existing formulations, fine-tune production processes and prepare for full-scale production in its application centres located worldwide.
Palsgaard is International Organization for Standardization (ISO) 9001 and ISO/FSSC 22000 certified.
The company focuses greatly on corporate social responsibility (CSR) and has a declared goal to become CO2 neutral by 2020.
Activated cake emulsifiers for prolonged shelf-life and improved batter stability
Palsgaard’s bakery division works with both industrial bakeries and manufactures of cake mixes, used in both bakers’ mixes and retail mixes. The company strives for properties such as batter stability, improved cake volume and texture, as well as prolonged shelf-life and simplified labelling.
Together with customers, Palsgaard develops new, healthier and softer cakes, and helps customers optimise existing recipes in its worldwide application centres. The centres create new, safe and market-relevant innovations.
The company’s facilities provide an ideal base for prototyping, all the way from idea to success in the market place.
Palsgaard’s wide range of dedicated cake emulsifiers also includes activated cake emulsifiers, which are extruded emulsifier systems distributed on a food carrier. This innovative process creates a very large surface area – several square metres in one single gramme. Instant effects include fast uptake and the incorporation of air into a cake batter, leading to improved stability and superior cake quality.
Cost-cutting non-GMO chocolate emulsifiers to supplement lecithin
Controlling the flow properties of chocolate mass is key to the successful production of chocolate, whether you are moulding an Easter egg or coating an ice cream.
Palsgaard’s range of specialised, non-genetically modified organisms (GMO) chocolate emulsifiers outperform and supplement lecithin, and offer chocolate manufacturers numerous ways to cut costs, achieve uniform and stable products, and simplify production processes.
Emulsifiers designed for chocolate and confectionery products
Our chocolate emulsifiers are designed especially for use in chocolate and confectionery products, and are manufactured in dedicated plants, designed with state-of-the-art production equipment, using in-house knowledge and with only polyglycerol polyricinoleate (PGPR) and AMP production in mind. This leads to products that are consistent in both quality and functionality.
Emulsifiers and stabilisers for dairy produce
For centuries, milk has been a central part of our essential diet, with new dairy products coming into the market almost every day of the week. This is partly due to new and diverse emulsifier and stabiliser systems, which dramatically improve the performance of dairy products, such as fat-reduced yoghurts, heat-stable chocolate milk drinks, and protein-free UHT whipping creams.
Formulating innovative dairy products requires quality raw materials from the best sources and optimum processing conditions. A detailed understanding of how recipe components and processing conditions interact with each other is essential and is all part of Palsgaard’s service to its customers.
Low-fat ice cream with anti-shrinkage and anti-recrystallisation properties
Making an ice cream with a fat content of just 4% feel and taste as delicious as a conventional full-fat ice cream is quite a challenge, but a challenge Palsgaard’s emulsifier and stabiliser blends are able to meet.
Even though these natural ingredients only make up a small percentage of the finished ice cream, they play a crucial role in the quality of the finished product, which is why it’s important to find the right combination.
Together with customers, the company strives to develop ice creams with just the right creaminess, mouth-feel, meltdown properties, and heat-shock and storage stability. These properties ensure that the ice cream doesn’t melt too quickly and helps prevent defects like shrinkage and recrystallisation during storage and distribution.
Liquid margarine, low-fat spreads and fat-reduced puff pastry margarine
The purpose of an emulsifier is to make two incompatible items, like oil and water, mix and stay together. Just like an emulsifier, Palsgaard makes often crazy ideas come together with good financial results for the manufacturer.
Since 1920, Palsgaard has developed close to 100 emulsifiers, each designed to meet the particular demands of a dedicated margarine product, from liquid margarine for frying and baking, to low-fat spreads with a fat content lower than normally possible, and fat-reduced puff pastry margarine.
Perfecting fine foods such as mayonnaises and dressings
At Palsgaard, we have a large portfolio of emulsifiers, stabilisers and hydrocolloids to help you formulate products such as mayonnaises, sauces and dressings, with the exact characteristics you require.
Whether you want to develop a non-fat dressing, a low-fat mayonnaise or a heat-stable sauce, the company can work with you to find the best solution; it’s rare that new product requests catch us off guard.
Palsgaard’s has subsidiaries in five continents and its extensive network of agents and distributors, covering more than 100 countries worldwide, keep the company up-to-date with the latest regional trends in consumer demand.
Products and Services
Emulsifiers and Stabilisers for Dairy
New and diverse emulsifier and stabiliser systems improve the performance of dairy products, such as fat-reduced yoghurts, heat-stable chocolate milk drinks and protein-free UHT whipping creams, drastically.
Emulsifiers and Stabilisers for Ice Cream
Making an ice cream with only 4% fat feel and taste as delicious as a conventional full-fat ice cream is quite a challenge, but a challenge Palsgaard's emulsifier and stabiliser blends are able to meet.
Emulsifiers and Stabilisers for Mayonnaise and Dressings
Fine foods such as mayonnaises, sauces and dressings require a broad variety of functional ingredients. Palsgaard has a large portfolio of emulsifiers, stabilisers and hydrocolloids to help customers formulate such products with the exact characteristics they require.
Emulsifiers and Stabilisers for Soy Products
Palsgaard can help customers to initiate and expand production of their soy base, standardise existing products and add further processing to meet evolving consumer demands.
Emulsifiers for Bakery
Palsgaard work with both industrial bakeries and manufacturers of cake mixes, used in both bakers' mixes and retail mixes. The company strives for properties such as improved batter stability, cake volume and texture, as well as prolonged shelf-life and simplified labeling.
Emulsifiers for Chocolate and Confectionery
Palsgaard produce non-GMO chocolate emulsifiers such as polyglycerol polyricinoleate (PGPR), and AMP, which can supplement or outperform lecithin.
Emulsifiers for Margarine
Palsgaard has been helping margarine manufacturers for almost a century. Today, the company produces close to 100 different emulsifiers for margarine, with even more in development.
Removing PHOs in Baked Goods
Cake and cake mix manufacturers should find alternatives to PHO-containing emulsifiers as partially hydrogenated oils (PHOs) are being phased out over the next two years.
Ice Cold Luxury – Seven Premium Solutions for All Types of Ice Cream
Palsgaard offers a variety of emulsifier and stabilizer solutions for ice cream manufacturing.
Lower Fat Mayonnaises with a Single Stabiliser Compound
With one stabiliser compound on the label and Palsgaard's expert assistance, fine food manufacturers can improve all their low fat and reduced fat mayonnaises.
New Chocolate Emulsifier Offers Lecithin Beating Functionality
It is a chocolate manufacturer's dream: cost-effective and stable control over the viscosity of any type of chocolate, regular or low fat, without the taste or odour downsides of lecithin.
Creating the All-Round Solution for Chocolate – Palsgaard® PGPR 4120
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; however, PGPR can offer much more than cost savings.
New Chocolate Emulsifier Reduces Costs
The chocolate industry is facing an uncertain future with speculation around the supply and demand for cocoa.
Solving Customer Challenges in Industrial Bakery
Palsgaard's application specialists spend up to 150 days a year travelling the world to help the ingredient manufacturer's industrial bakery customers meet a wide range of challenges.
Gluten Free Extra Moist Devil’s Food Cake Mix
Palsgaard has created a gluten-free, powdered retail formulation for Devil's food cake so good it is changing ideas about dry gluten free cakes.
Ultra-Low Fat Spread Overcomes Seven Production Challenges
Palsgaard took up the challenge of creating a spread with a fat content as low as 10% by overcoming seven common production difficulties and it is making its successful, three-part recipe readily available.
Keeping Frying Margarine Under Control
Changing your recipe to reduce salt, remove allergens or balance shifts between lecithin types?
Trans Fat-Free Production Strategies for Margarine
Without trans fats commonly derived from partly hydrogenated fats, it is much more difficult to consistently produce high-quality margarine.
New Chocolate Emulsifier Puts the Squeeze on Costs
After years of progress on the cost-efficiency side of chocolate production, chocolate manufacturers could be forgiven for thinking they've finally hit the wall - that they are at the whim of the cocoa butter traders and that further cost savings are beyond their control.
New Chocolate Emulsifier Offers Lecithin-Beating Functionality
It's a chocolate manufacturer's dream: cost-effective and stable control over the viscosity of any type of chocolate, regular or low fat, without the taste or odour downsides of lecithin. Now there's a finely tuned production 'tool' that
can make all of this possible.
Making Soy Convenient
Soy milk has been part of the Asian diet for centuries and is becoming increasingly popular in other parts of the world, too, being perceived as a healthy alternative to cow's milk.
Manufacturers Overlook Cocoa Butter Savings
An important question asked by the management of many chocolate manufacturers is whether all potential savings have been realised in their recipes. It's a question that receives even more attention when the price of cocoa butter skyrockets - as it has in recent times.
How to Successfully Manufacture a Low-Fat Margarine Spread with Only 10% Fat
It is a well-known fact that consumers are requesting healthier foods with an increasingly lower fat content. This is also true for margarine spreads.
The Ideal Cake Emulsifier – One Product Does it All
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.
Smooth, Creamy and Firm Yogurt – Premium Solutions for All Types of Yogurt
The outstanding functional properties of Palsgaard Acid-Milk 305 ensures an excellent structure of the set yogurt and a great mouth-feel, while the Palsgaard AcidMilk 342 is the preferred solution for yogurt manufactures wishing to avoid gelatine in their set yogurt.
Palsgaard Emulsifiers and Stabilizers at Food Ingredients Europe
In this catalogue you can read about the new products we will present at Food Ingredients Europe. Visit our booth (# 8C20) and find out how we can help you implement them in your product development.
Independent research and innovation centre Nexus will welcome a new chief executive officer (CEO).Read more
Palsgaard has released its annual CSR report for 2015, which includes the achievement of CO2-neutrality for its main production facility.Read more
After supplying sustainable palm-based emulsifiers for many years, Danish-based Palsgaard is now also able to deliver a broad range of emulsifiers based on segregated certified palm oil.Read more
Margarine manufacturers can look forward to Palsgaard's launch of its new emulsifier blend for liquid margarine, Palsgaard 3324, a combination of mono-diglycerides of vegetable fatty acids (E471) and citric acids esters of vegetable fatty acids (E472c).Read more
Palsgaard is once again ready to share its expertise with food manufacturers at FIE at booth #6P14, where the company will showcase its emulsifiers and emulsifier/stabilizer blends.Read more
Palsgaard has announced it will share its expertise with food manufacturers at FIE.Read more
Palsgaard will share its expertise concerning dairy products with food manufacturers at FIE at booth #6P14.Read more
Palsgaard will share its expertise with food manufacturers at FIE in booth #6P14.Read more
Palsgaard will be sharing its expertise with food manufactures at GulFood Manufacturing 2015 at booth #S1-E1 in Sheik Saeed Hall 1.Read more
Denmark's 21st CSR conference, hosted by FSR Danish Auditors in conjunction with the Confederation of Danish Industry and the Danish Business Authority, has recognised Palsgaard's 2014 CSR report as Denmark's best in the Under 2000 Employee category.Read more
On 7 April a Danish trade delegation headed by Danish Minister for Food, Agriculture and Fisheries Mr Dan Jørgensen visited Palsgaard's newly inaugurated emulsifier factory in Johor Bahru during a visit to Malaysia and Singapore.Read more
Emulsifier specialist Palsgaard is pleased to announce that the company is in the process of installing a margarine pilot plant at its facilities in Singapore.Read more
MD of Palsgaard Mexico Receives the Danish Export Association’s Diploma and HRH Prince Henrik’s Medal of Honour
Miguel Hidalgo, managing director of renowned ingredients producer Palsgaard's Mexican subsidiary, has been awarded a prestigious diploma and medal for his outstanding efforts and success in promoting and marketing Danish products and services in Latin America, particularly in Mexico.Read more
Palsgaard has further increased its commitment to corporate social responsibility in its new CSR report.Read more
Four newly released white papers outline Palsgaard's wide range of products that are designed for the manufacture of high-quality yogurt, ice cream, chocolate and cake. In addition, the company's Corporate Social Responsibility Report for 2012 is now available to download.Read more
Danish emulsifier specialist Palsgaard is pleased to announce that the company's new factory is open and ready for business. The facility is able to produce various single emulsifiers as well as a variety of emulsifiers and stabilizers blends and has a capacity of 20,000mt per year.Read more
Palsgaard, a global market leader for chocolate and extruded whipping cake emulsifiers, is expecting to grow further in the Asia Pacific region.Read more
Palsgaard is pleased to annouce that it has published its latest corporate social responsibility (CSR) report. It follows the company's first award-winning report and further strengthens Palsgaard's commitment to accountability and sustainability.Read more
Palsgaard is pleased to annouce that the construction of the company's new 20,000 mt capacity emulsifier plant in Johor, Malaysia, was kicked off at a ground breaking ceremony on 22 June.Read more
Palsgaard is pleased to announce that the company has won yet another award for its dedication to Corporate Social Responsibility (CSR), this time for its long standing contribution to the local community surrounding the emulsifier factory in Juelsminde, Denmark.Read more
The rising concern over people's consumption of saturated fat has led Palsgaard to look into the development of ice creams with reduced content of these fats. At Anuga Food Tec Palsgaard is pleased to present an ice cream for this specific purpose, containing the emulsifier-stabiliser system Palsgaard® MouldIce 164.Read more
Palsgaard, a specialist in the manufacture of emulsifiers and stabilizers for the food industry, has just announced the completion of its first Corporate Social Responsibility Report (CSR). The detailed report identifies key areas and strict targets for the company to adhere to over the next yearRead more
Ingredients company Palsgaard makes yet another expansion move, by taking over full control of Dutch PGPR manufacturer Emulsion Holland in Zierikzee in Holland, together with its South African subsidiary Emulsion Holland South Africa. This announcement comes just months after Palsgaard publishedRead more
Danish food ingredients supplier Palsgaard has announced plans for the construction of a large state-of-the-art emulsifier factory in Asia. The yearly capacity of the plant is in excess of 20,000mt. "Preliminary investigations and negotiations are now at such an advanced stage that weRead more
Palsgaard, a leading specialist in the manufacture of emulsifiers, stabilisers and other specialised ingredients for the food industry, is pleased to attend Ingredients Middle East / Gulfood in Dubai, together with its Middle East agent, Solyman Services. The company will present a range of produRead more
Palsgaard is pleased to announce that the company has decided to pursue the goal of becoming CO2-neutral by 2020. A large step was taken on 1 January 2011 when Palsgaard entered an agreement to have all its electricity supplied from RECS-certified green energy from newly established windmill farmRead more
Palsgaard, a leading specialist in the manufacture of emulsifiers, stabilisers and other specialised ingredients for the food industry, has been awarded with the 2010 Grupo Bimbo Supplier of the Year Award. The award was presented to Palsgaard at a ceremony at Grupo Bimbo's Barcel plant in TolucRead more
On paper, Knud Brix, 88 years, is now former chairman of the Schou Foundation, which among other things owns Danish emulsifier manufacturer Palsgaard, but in practice you can still meet him daily at Palsgaard, working as usual, now just without any formal responsibilities. Since 1933 PaRead more
Chocolate manufacturers today experience an increased market pressure due to high raw material prices, and shortage of raw materials like IP soy lecithin. With ammonium phosphatide, Palsgaard® AMP 4448 provides a new solution for chocolate manufacturers enabling them to decrease recipe costsRead more
Danish manufacturer of emulsifiers and stabilizers Palsgaard is pleased to announce that the company has joined forces with Solyman Services in order to provide its current and future customers with the best possible service in the Middle East. Solyman Services has over 15 years of exteRead more
Palsgaard is pleased to announce that the company has won the Danish environmental award 'Wise m²' for its CO2 reductions for the past year. For the past four years Danish building society Realkredit Danmark has been awarding Danish companies who have made an extra effort in reduRead more
At the upcoming FIE, which will be held 17-19 November 2009 in Frankfurt, Germany, 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.Read more
This emulsifier improves performance e.g in the enrobing process and also provides a non-GMO and allergen free alternative to soya lecithin. Reduced fat content in chocolate with Palagaard™ PGRP 4150 A flavour neutral and highly concentrated emulsifier which improRead more
A global shortage of milk powder has led to major price increases which must be absorbed by ice cream manufacturers. Palsgaard has developed a solution which controls costs and improves critical quality parameters at the same time. Palsgaard IceTriple® (patent pending) gives you aRead more
Ammonium Phosphatide has for many years been considered to be the best alternative to lecithin (E 322) in the manufacture of chocolate and vegetable fat based coatings. Ammonium Phosphatide and lecithin are each capable of performing the same job by lowering the plastic viscosity in liquid chocolRead more
As of August the first, American customers will be serviced directly from Palsgaard's new office in Morristown, New Jersey. Until now the American food manufacturers have been serviced from Mexico and Europe, when buying emulsifiers from Palsgaard. Sales director Jakob Thoisen, DenmarkRead more
Palsgaard has opened a new esterification plant and increased the production of these types of emulsifiers by 500%. The esterification plant is part of an overall investment plan. Food manufacturers continuously look for the best buying opportunities, encouraging suppliers to constantlRead more
Consumers today expect the same cake quality when they are regularly buying cakes from their local bakers or from supermarkets. In turn, producers of cakes must always produce their cakes in consistent quality, independently of variations in raw materials, processing and storage conditions.Read more
PALSGAARD® 4201 is a newly-developed citric acid ester of mono- and di-glycerides with unique properties when used in various food systems. PALSGAARD® 4201 has been specially developed to replace lecithin in e.g. chocolate systems, etc., where the main functionality is to lowerRead more
PALSGAARD A/S is now introducing the "Easy Dispersible Series" of fully integrated emulsifier-stabilizer systems with significantly improved dispersability. Managing the addition and mixing of emulsifiers and stabilizers to an ice cream mix is crucial if the full effectRead more
Ice cream coating is usually a very high-fat product which will change viscosity and behavior during production. Therefore this well tasting coating is often a source to production, quality and price problems, but it does not need to be so! Using the right emulsifier systems redRead more
The normal use of a whipping emulsifier is to produce a stable and light batter with a good stability before and during baking, and a pleasant and uniform crumb structure. This can be achieved with products from the broad and well known PALSGAARD® product range. The rangeRead more
Emulsifier Combinations for Very Low Fat Spreads and Very Low Fat Butter with Fat Content of 10% to 15%
Low fat spreads and low fat butters are areas of growing interest worldwide, due to the demands of consumers for products with fewer calories, compared to standard types of margarine and butter products. This demand offers manufacturers the possibility of producing cheaper producRead more
In recent years interest in the development of all-vegetable mayonnaise has increased considerably in many countries in and outside Europe. In all-vegetable mayonnaises the egg and milk protein content is substituted by other emulsifying agents such as emulsifying starches, whichRead more
A new emulsifier-stabilizer system for chilled, quark based aerated desserts is being introduced by PALSGAARD at FIE in Paris 2005. A dessert should first of all be luxurious, creamy, refreshing and of course stable throughout its shelf life. The desire for milk-based products alRead more
Large Expansion of Production Capacity Reinforces Palsgaard’s Position as Specialist in Emulsifiers and Stabilizers
Palsgaard A/S, Denmark invests in an important increase in the production facilities for distilled monoglycerides. Recently, Palsgaard opened a brand new spray-cooling tower, representing an investment of 10 million Euros for the production of integrated blends for improveRead more
Palsgaard has increased considerably the production capacity of integrated blends. The new production lines imply state-of-the-art spray-cooling facilities. This means that Palsgaard produces the highest quality in integrated products and has thereby raised the general lRead more
The Danish manufacturer of food emulsifiers, PALSGAARD, has opened a new emulsifier factory in Zierikzee, Holland. The factory operates under the name of EMULSION HOLLAND bv, and has for decades specialized in high grade PGPR emulsifiers for the chocolate industry. The growingRead more