Better control of flow properties in chocolate with Palsgaard® AMP 4448 -
This emulsifier improves performance e.g. in the enrobing process and also provides a non-GMO and allergen-free alternative to soya lecithin
Reduce fat content in chocolate with Palsgaard® PGPR 4150 -
A flavour neutral and highly concentrated emulsifier which improves the flow of liquid chocolate masses even with a low total fat content
Eliminate oil separation with Palsgaard® 6115 -
This highly efficient oil binder can be used to prevent separation of liquid oil in Tahina, Halawa, Peanut Butter, Chocolate Spreads and Fillings
Highly stable cake mixes with Emulpals® 116 -
This cake emulsifier is designed for cake mixes where a high volume combined with a fast whipping profile are important characteristics
Improve freshness with Palsgaard® DMG 5611 -
This cold dispersable mono glyceride in fine powder form will improve softness of cakes and bread and hereby extend shelf-life
Industrial cakes with Palsgaard® SA 6600 -
Instant cake emulsifier in powder form ensures consistency in performance and quality improvement. Handling of a highly concentrated cake emulsifier in powder form has never been easier. Optimized production and less re-work when operating continuous cake lines
Palsgaard is presenting the following news at stand C-128 at Airport Expo Dubai at Ingredients Middle East in Dubai:
Creamier, more stable, and melting resistant ice cream
- Palsgaard® IceTriple - three in one
Extruded water ice with Palsgaard® 5919 -
Gelatine free stabilizer system; improves creaminess and stand up property
Chocolate milk with Palsgaard KP 08-611 -
Newly developed system to prevent sedimentation of cocoa particles in chocolate milk filled at 30°C and storage at 35°C
Recombined milk with Palsgaard® 5855 -
Newly developed system to improve the creaminess and shelf life stability of recombined milk
Set yoghurt with Palsgaard® 5861 -
Gelatine free stabilizer system; improves creaminess, whey stability and easy handling
Reduce fat content in chocolate with Palsgaard® PGPR 4150 -
A flavour neutral and highly concentrated emulsifier which improves the flow of liquid chocolate masses even with a low total fat content
Eliminate oil separation with Palsgaard® 6115 -
This highly efficient oil binder can be used to prevent separation of liquid oil in Tahina, Halawa, Peanut Butter, Chocolate Spreads and Fillings
Highly stable cake mixes with Emulpals® 116 -
This cake emulsifier is designed for cake mixes where a high volume combined with a fast whipping profile are important characteristics
Improve freshness with Palsgaard® DMG 5611 -
This cold dispersable mono glyceride in fine powder form will improve softness of cakes and bread and hereby extend shelf-life
Industrial cakes with Palsgaard® SA 6600 -
Instant cake emulsifier in powder form ensures consistency in performance and quality improvement. Handling of a highly concentrated cake emulsifier in powder form has never been easier. Optimized production and less re-work when operating continuous cake lines
