Palsgaard will be sharing its expertise with food manufactures at GulFood Manufacturing 2015 at booth #S1-E1 in Sheik Saeed Hall 1.
The company will showcase its emulsifiers and emulsifier/stabiliser blends, all custom designed for use within cake mixes, industrial bakery, chocolate, dairy, ice cream, mayonnaise, dressings and margarine, as well as cake gels.
Palsgaard’s lipids and fine foods divisions technical sales manager Arne Nielsen said: "Recently, we have experienced a lot of interest from cake gel manufactures in this region, asking us to help them perfect the stability, shelf-life and performance of their gels.
"A task we are happy to take on, of course. We’ve worked on creating the right combinations of emulsifiers for cake gels for decades and gladly help customers perfect their recipes and production processes in our application centers".
Palsgaard will introduce its new lecithin-beating emulsifier, Palsgaard AMP 4455 at the show. This Halal certified sunflower-based emulsifier offers cost-effective and stable control over the viscosity of any type of chocolate, without the taste or odour downsides of lecithin, and at reduced dosages.
Palsgaard not only produces the emulsifiers and emulsifier/stabiliser blends, but also offers an expert application service helping customers test and develop new end products or perfect existing products in its global application centers.
The company is pleased to reveal its plans to open R&D facilities within bakery, dairy and ice cream in the Dubai World Central. The new center is expected to be ready for business by mid-2016.
