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 products at stand #S3-B22 in Sheik Saeed hall 3.
For industrial bakeries, Palsgaard presents a new, unique, fast-reacting and convenient 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 demands from automated industrial production.
Palsgaard’s high-performance Emulpals® 100 series is especially aimed at cake mix manufacturers and is based on a single food carrier system. It offers excellent functionality at a competitive price and is Kosher and Halal certified, 100% vegetable, non-GMO and contains neither soy or milk.
Chocolate manufactures will benefit from Palsgaard’s newly developed Palsgaard PGPR 4120, which offers cost-in-use reductions. With its strong effect on the yield value in chocolate and compound systems, it is an excellent choice for reducing the fat content.
Palsgaard also presents the Palsgaard IceTriple Series, a patent-pending emulsifier stabiliser system allowing ice cream manufacturers to produce a creamier, more stable and melting-resistant ice cream. Palsgaard also introduces the newly developed Palsgaard KP 10-023, a new and cost-efficient solution for ice lollies providing a creamy and stable product.
For chocolate milk, Palsgaard presents its new Palsgaard ChoMilk 151, which helps manufacturers to reduce costs while maintaining excellent stability of their chocolate milk. For other dairy applications, Palsgaard introduces its new Palsgaard RecMilk 123 for recombined milk, which will improve the storage stability of the UHT milk. For recombined evaporated milk, the newly developed Palsgaard RecMilk 136 based on non-GMO ingredients, will provide emulsion stability and prevent sedimentation. Long-life juice milk drinks become a nice, stable and creamy drink with the Palsgaard KP 10-008.
For very low fat mayonnaise with a fat content from 0.5% – 9% fat, Palsgaard presents its new stabiliser blend Palsgaard 3-6-9. It is very suitable for fat reductions and will provide excellent stability and mouthfeel. Especially designed for vegetable mayonnaise are the company’s stabiliser blends Palsgaard 5423 (for 20% – 40% vegetable mayonnaise) and Palsgaard 5126 (for 50% – 60% vegetable mayonnaise).
For 82% – 50% puff pastry, Danish and croissant margarine Palsgaard introduces a wide range of emulsifiers; Palsgaard 1302 for 82% fat margarine provides very good plasticity in the margarine, and great lamination in the final product with excellent expansion and crumb structure. Palsgaard 1311 for 80% – 60% fat margarine will give the same results, but with the added benefit of no lecithin.
For margarine and oil and fats producers, the company presents Palsgaard 2222, a new blend of PGMS and monodiglycerides for high ratio shortenings to be used by the bakery industry for sponge cake type cakes.
