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).
Palsgaard lipids and fine foods product and application manager Anders Mølbak Jensen said: "Using pure emulsifiers as crystallisers has traditionally not been an option as this would cause separation in the liquid margarine and not offer satisfying results over time, but by combining the qualities of mono-diglycerides and citric acid esters you suddenly get results.
"Palsgaard 3324 can be used as both emulsifier and crystalliser for liquid margarine and will generate good emulsion stability as well as excellent frying and anti-spattering results.
"At the same time, it will also have an anti-staling effect when the liquid margarine is used in household dough systems."
Liquid margarine traditionally contains hydrogenated triglycerides as these are needed to stabiliwe the emulsion. By using Palsgaard 3324, manufacturers can remove this ingredient and produce margarines with a cleaner label.