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Technical / white paper
The ideal cake emulsifier – one product does it all - Palsgaard
04-Mar-2013 -
Emulpals® 110 is a unique emulsifier designed to meet the needs of both bakers’ mixes, industrial cake mixes and retail mixes. Offering min. 2 years of shelf-life and excellent batch-to-batch stability this product also offers excellent opportunities for fat reductions...
Technical / white paper
Increasing the value of soy milk. - Palsgaard
05-Mar-2012 -
Increasing the value of soy milk.Soy milk has been part of the Asian diet for centuries and changing consumer needs have increased the market. The new soy extraction pilot plant in Palsgaard’s Singapore application facility allows manufacturers to optimise processing...
Technical / white paper
Explore the benefits if a new generation of fast reacting industrial cake emulsifiers - Palsgaard
21-May-2012 -
Cut costs by increasing capacity, reducing ingredient and product waste and by lowering the dosage of emulsifiers. Palsgaard® SA 6610 is the solution. This fast reacting activated cake emulsifier can be added directly to the batter without prehydration, preparatory steps...
Technical / white paper
Puff pastry margarine - Focusing on functionality and fat reductions - Palsgaard
27-Aug-2012 -
Puff pastry margarine is a challenge for the margarine industry to produce due to demands of the margarine to be both non-greasy, have a high plasticity as well as a high functionality. This article discusses how emulsifiers can help manufactures...
Technical / white paper
Moisture caused problems in ice cream coating - a problem of the past - Palsgaard
03-Sep-2012 -
Is your ice cream coating safe against the negative effect of water?Water migration from ice cream to coating results in severe difficulties in maintaining a uniform layer of coating. Learn how to solve this by using combination of emulsifiers with...
Technical / white paper
Stabilization of ice creams produced with a reduced level of saturated fat - Palsgaard
10-Sep-2012 -
Reducing the amount of saturated fat in ice cream makes it a challenge to produce ice cream with a good structure and the desired eating quality. Choosing the right emulsifier can, however, help make it possible as presented in this...