Technical / White Paper

How to create a successful lecithin-free multi-purpose margarine with reduced salt content

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This content is provided by Palsgaard, and any views and opinions expressed do not necessarily reflect those of www.foodnavigator-asia.com

How to create a successful lecithin-free multi-purpose margarine with reduced salt content

Flexibility in margarine production has up until now been limited due to the need for melting the emulsifiers. Add to that increasing consumer demand for lecithin-free, non-GMO solutions and increasing consumer awareness of the salt content in food products, development of house-hold margarines are becoming increasingly difficult. With Palsgaard®​ Citrem 3212 this is all history.

Related resources from Palsgaard

Show more

Supplier info centre