Removing PHOs in Baked Goods
20 Jun 2016
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
03 Dec 2015
Palsgaard offers a variety of emulsifier and stabilizer solutions for ice cream manufacturing.
Lower Fat Mayonnaises with a Single Stabiliser Compound
30 Nov 2015
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
27 Nov 2015
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
26 Nov 2015
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
23 Nov 2015
The chocolate industry is facing an uncertain future with speculation around the supply and demand for cocoa.
Solving Customer Challenges in Industrial Bakery
19 Nov 2015
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
16 Nov 2015
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
13 Nov 2015
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
08 Nov 2015
Changing your recipe to reduce salt, remove allergens or balance shifts between lecithin types?