Palsgaard - Emulsifiers and Stabilizers White Papers

Palsgaard Corporate Social Responsibility Report 2010 This is Palsgaard’s first CSR Report. The objective of the report is to provide a balanced picture of important CSR -related targets, topics, activities and results in the companies covered by the report.
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Lean Label Ice Cream Today, consumers are very much aware of food additives, which in their eyes are equal to chemical or synthetic components, even though many additives holding e-numbers are actually natural ingredients. To meet the consumer’s demand for leaner label products, Palsgaard has developed a new series of emulsifier and stabilizer blends for ice cream which reduce the e-numbers from the common 3 - 5 to only 2 or even 1 e-number without compromizing the quality of the ice cream.
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How to Make a Delicious Chocolate Milk Chocolate milk is a well-known and popular product around the world. Except for a few products where a visible sedimentation is desired, chocolate milk is expected to be a homogeneous product without visible sedimentation and creaming. Most of the cocoa powder is insoluble in milk and water meaning that if no precautions are taken, the cocoa particles settle at the bottom and the text 'shake before use' will have to be written clearly on the packaging. This labelling has a negative impact on the consumer. Further, for long shelf life products creaming occurs over time - a process which can also be delayed by taking appropriate action.
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Explore the Benefits of a New Generation of Leaner Label Cake Emulsifiers Cake factories today are challenged by their customers to deliver high quality cakes at low cost and often with a demand for more consumer friendly labelling. Our activated cake emulsifier "Palsgaard® SA 6600" can meet this challenge by providing very simple labelling in addition to a high degree of convenience, security and low cost.
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