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.
Aimed especially at cake mix manufacturers, Palsgaard will
present its new Emulpals® 400 series, which differs from other
emulsifiers as it is based on a new carrier system and will
offer excellent functionality at a competitive price. It is Kosher
and Halal certified, 100% vegetable, non GMO and contains
no allergens, soy or milk.
For industrial bakeries, Palsgaard presents a new, unique,
fast reacting all-vegetable, non-trans and non-GMO functional
emulsifier. Palsgaard® SA 6610 is a non-soy product with
functional properties designed to meet the uniformity and
stability demand from automated industrial production.
The new Palsgaard® PGPR 4120 will offer cost-in-use reductions to the confectionery industry. It
has a particularly strong effect on the yield value in chocolate and compound systems and is an
excellent choice when a reduced fat content is requested.
For yoghurt applications Palsgaard has developed new blends without any E-numbers that still
obtain excellent creaminess and body as well as water retention. The products are applicable
in whole milk as well as in low fat products, fulfilling the consumer’s demand for healthy products
with excellent mouth feel.
For ice cream, a new trans-free addition to the patent-pending Palsgaard® IceTriple emulsifier-stabilizer
system allowing ice cream manufacturers to produce a creamier, more stable and
melting-resistant ice cream will be introduced.
For margarine, Palsgaard presents a combination of emulsifiers and crystallizers, which will make
it possible to produce low fat spreads with a fat content from 40% to less than 10% while still
keeping the water-in-oil emulsion.
In compliance with consumer requests for no E-numbers, Palsgaard presents two new
compounds for mayonnaise: Palsgaard® 5471 for mayonnaises with high fat content, and
Palsgaard® 5472 for low fat mayonnaises.
Palsgaard serves its customers beyond the point of providing the actual emulsifier-stabilizer
solution. With pilot plants available to its clients, many successes and innovative solutions are
created in a close cooperation with customers in the application laboratories. This decreases the
total time of development, which in the end means cost savings for the customer.
Palsgaard welcomes you to visit them at stand 8H16 for a technical discussion of any subjects of your