It is a well-known fact that consumers are requesting healthier foods with an increasingly lower fat content. This is also true for margarine spreads. Based on 100 years of experience creating emulsifiers for the margarine industry, Palsgaard is therefore pleased to present an emulsifier system which makes it possible to lower the fat content to as low as 10%. This article explains both how the emulsifier system works and how to get the correct processing conditions.
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