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Palsgaard Emulsifiers, Stabilisers and Specialised Ingredients Manufacturer

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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.

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Press Release

Palsgaard Publishes Corporate Social Responsibility Report

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 year

Product and Services
White Papers

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.

Palsgaard Images

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.

White Papers

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.

20th June 2016

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.

3rd December 2015

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.

29th November 2015

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.

26th November 2015

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.

22nd November 2015

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.

18th November 2015

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.

15th November 2015

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.

12th November 2015

Keeping Frying Margarine Under Control

Changing your recipe to reduce salt, remove allergens or balance shifts between lecithin types?

7th November 2015

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.

6th November 2015

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.

6th November 2014

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.

4th March 2014

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.

11th December 2013

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.

24th September 2013

Press Release

7th April 2017

Palsgaard has announced it has achieved CO2-neutrality at its Mexican plant, which represents another step towards the company's planned global zero-carbon footprint by the end of 2020.

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4th April 2017

Independent research and innovation centre Nexus will welcome a new chief executive officer (CEO).

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7th June 2016

Palsgaard has released its annual CSR report for 2015, which includes the achievement of CO2-neutrality for its main production facility.

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4th April 2016

Palsgaard A/S has revealed that it achieved CO2 neutrality at its Danish plant during 2015.

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4th March 2016

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.

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15th November 2015

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).

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8th November 2015

Palsgaard will share its knowledge in non-GMO chocolate emulsifiers with food manufacturers at FIE.

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5th November 2015

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.

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1st November 2015

Palsgaard has announced it will share its expertise with food manufacturers at FIE.

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25th October 2015

Palsgaard will share its expertise concerning dairy products with food manufacturers at FIE at booth #6P14.

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18th October 2015

Palsgaard will share its expertise with food manufacturers at FIE in booth #6P14.

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9th October 2015

Palsgaard will be sharing its expertise with food manufactures at GulFood Manufacturing 2015 at booth #S1-E1 in Sheik Saeed Hall 1.

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8th September 2015

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.

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17th June 2015

Palsgaard has released a 2014 CSR report about how the Denmark-based food ingredients producer continues to set industry standards in sustainability, including working towards an ambitious goal to achieve CO2-neutrality by 2020.

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16th September 2014

Danish-based food ingredients manufacturer Palsgaard has released its 2013 CSR report, detailing a list of CSR goals and initiatives that stretch much further than many of the largest companies in its industry.

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16th April 2014

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.

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4th February 2014

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.

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21st November 2013

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.

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15th November 2013

On 11 November, during the visit of Royal Highnesses Crown Prince Frederik and Crown Princess Mary of Denmark, chairman Birger Brix on behalf of Palsgaard and Miguel Hidalgo on behalf of Palsgaard Mexico donated $100,000 to CTDUCA.

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16th September 2013

Palsgaard has further increased its commitment to corporate social responsibility in its new CSR report.

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11th September 2013

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.

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29th August 2013

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.

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10th December 2012

Palsgaard, a global market leader for chocolate and extruded whipping cake emulsifiers, is expecting to grow further in the Asia Pacific region.

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4th September 2012

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.

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4th July 2012

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.

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18th June 2012

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.

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13th June 2012

Palsgaard is pleased to announce that the company has been certified by the RSPO Supply Chain Certification Standard on 30 March 2012.

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18th March 2012

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.

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16th October 2011

Palsgaard is pleased to announce that the company has won yet another award for its dedication to corporate social responsibility, this time for its CSR Report for 2010.

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27th June 2011

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 year

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10th May 2011

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 published

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3rd February 2011

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 we

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11th January 2011

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 produ

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11th January 2011

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 farm

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13th December 2010

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 Toluc

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1st July 2010

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 Pa

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17th March 2010

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 costs

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18th January 2010

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 exte

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3rd December 2009

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 redu

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6th September 2009

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.

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16th January 2009

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 impro

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21st September 2007

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 a

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19th September 2007

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 chocol

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25th July 2007

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, Denmark

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20th June 2007

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 constantl

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25th September 2006

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.

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24th May 2006

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 lower

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24th May 2006

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 effect

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24th May 2006

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 red

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24th May 2006

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 range

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7th October 2005

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 produc

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7th October 2005

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, which

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30th September 2005

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 al

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30th June 2005

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 improve

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23rd June 2005

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 l

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5th July 2004

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 growing

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