Aeration Crystallization Fat reduction Plastification

Emulsifier solutions for margarineMaking your business come together

we are e x p e r t s in

emulsif iers and stabilizers for bakery,

confectionery, dairy, ice cream, margarine and fine foods - and we

are happy to share our expertise. our company values can be defined

in just three words: loyalty, responsibility and commitment. we aim to be the preferred partner

and supplier of quality products, application service and know- how to regional and mu l t i - na t i ona l food companies. to Palsgaard

l o y a l t y means that we act as a reliable and honourable business partner for our customers. we treat information confidentially and know

how to keep a business secret. to Palsgaard r e s p o n s i b i l i t y means caring about the environment and being aware of our corporate social responsibility; we have a goal to be CO2 neutral by 2020 and are members of SEDEX and RSPO. to Palsgaard c o m m i t m e n t means we are dedicated to getting the best results for our customers’ products - to the benefit of their customers. we care about our employees and have a declared aim that Palsgaard must be a pleasant place to work. Palsgaard we know that our most important resource is the know-how and dedicat ion found in our employees. Heart we are committed to getting the best results with our products in our pilot plants

and in your facilities. Working at Palsgaard we don’t sell standard solutions - we start with your needs.

Palsgaard - Heart Working People heart work is the best way to achieve success - let us help you

get it. our products are produced according to the strictest quality criteria. we are experts

in emulsifiers and stabilizers and we are happy to share our

expertise with you. let our pilot plants help you shorten

the step between idea and your new product.

heart work is the best way to succeed

- let us help you do

so.

Experience never gets oldThe history of commercial emulsifiers is the history of Palsgaard. In 1920 Danish entrepreneur and former CEO of the world’s largest margarine factory, Einar Viggo Schou, invented the world’s first commercial emulsifier in the trial labs he had set up around his home in the beautiful 12th century Palsgaard Manor.

Since then Palsgaard has continued to grow as an industry pioneer. We remain dedicated to aiding our customers in developing their businesses and products by means of ours – not only within margarine but also in bakery, confectionery, dairy, ice cream, mayonaise and dressings.

Team up and experience Innovation by DoingWe take great pride in creating new products, solutions and production processes in close cooperation with our customers, many of whom are frequent visitors to our margarine pilot plants at Palsgaard in Denmark, Mexico and Singapore. Here, we test our way forward in both products and processes. We call it Innovation by Doing. The process of co-creation is at the very heart of Palsgaard along with our dedication to a sustainable, ethical and genuinely global business conduct.

Global spread – local knowledgeOur global approach, however, is more than just a mindset. Palsgaard maintains production facilities in Denmark, Mexico, China, the Netherlands as well as a new factory in Malaysia. Furthermore we operate application centres in Denmark, Singapore, China, Mexico and Dubai and a sales organization covering more than 100 countries around the world.

Our global presence allows us to meet the local challenges of our customers. We know that there is so much more to margarine production than the ingredients: Local conditions and the production line itself all play a critical role – as do the availability and demand for any given ingredient. Besides our innovative emulsifiers, this knowledge makes us an invaluable partner to our customers around the world.

Driven by innovation – owned by a foundationWe are driven by innovation and curiousity on the behalf of our customers, and our ownership structure allows us to be. Palsgaard is owned by the Schou Foundation, whose purpose is to support research and development as well as to ensure that Palsgaard is a good place to work. This is what makes us a company of heart working people.

Palsgaard offers

• Products manufactured according to ISO/FSSC 22000 and ISO 9001 (HACCP)

• Kosher and Halal certified products• Non-GMO emulsifiers

• RSPO (Roundtable on Sustainable Palm Oil) SCCS Mass Balance certified emulsifiers

• CSR commitment, supports the UN Global Compact

• SEDEX (Supplier Ethical Data Exhange) member

Emulsifying nature and industryto evolve your business

Our pilot plants allow us to test new ideas. They also enable us to offer our customers access to high-tech application installations in order to simulate both the composition and the exact production conditions of any margarine product anywhere in the world, making sure that the recipe matches their facilities.

The Palsgaard factory in Denmark is located in scenic surroundings proving that nature and industry can emulsify and remain in stable harmony.

The 12th century Palsgaard estate was the home and trial lab of founder Einar Viggo Schou and still remains the heart of Palsgaard.

Emulsifiers for margarine– getting down to basics

Aeration Makes your product rise to the occasionAerated margarine products include cake margarine, cream margarine and fillings. Emulsifiers must ensure a stable emulsion in the margarine during both manufacturing and baking. These emulsifiers impart a fine and stable water distribution to the margarine and improve the creaming and whipping properties to deliver higher volume and increased softness.

Cooperation is aeration to your businessPartnering with Palsgaard gives you more than the best aeration emulsifiers on the market. You also benefit from the innovation and creativity that we pursue in our unique pilot plants and from expert advice on both products and production.

Crystallization Makes your product come togetherSince margarine is a water-in-oil emulsion, crystallization is absolutely crucial to production. Crystallizers and emulsifiers ensure a stable emulsion during both production and use of the margarine products.

Your business potential is crystal clear The benefits of teaming up with us are crystal clear. At Palsgaard we are committed to helping you release the full potential of your products and your business. Our emulsifiers and the extensive knowledge of our experienced staff are what make it all come together.

Palsgaard has been helping margarine manufacturers for almost a century. Today we produce close to 100 different emulsifiers for margarine, with even more in development. We continue to be a leader and innovator in emulsifiers for frying margarine, liquid margarine, table margarine, low-fat spreads, cake and cream margarine, puff pastry margarine and shortenings. All these types of margarine require the optimal combination of emulsifiers and process parameters – and we can help you find them. In addition Palsgaard offers an extensive database of recipe suggestions available for your inspiration.

Fat reduction What customers are requestingConsumers are continuously challenging the food industry to reduce fat in many products, not least in margarine and the foods in which margarine is an ingredient. This increases the call for further innovation of emulsifiers that can help ensure the stability and properties of margarine products while reducing their fat content as much as possible. Palsgaard is constantly striving to help our customers meet these demands.

Make your production as lean as your productsThe demand for leanness does not only apply to margarine products. It also applies to margarine production. Partnering with Palsgaard gives you access to our extensive knowhow in margarine production processes so you can produce your products efficiently and with consistent high quality.

Plastification Helps your products down the stretchGood plasticity is essential to puff pastry margarine. The plasticity of the finished margarine depends on emulsifiers, crystallizers, the composition of the fat blend and on processing conditions. Palsgaard helps you improve the functionality and plasticity of your puff pastry margarine, so your customer’s puff pastries get better lamination, lift and mouth feel.

Stretch the boundaries of your business Palsgaard emulsifiers let you stretch five kilos of margarine across 500 square metres. But they also let you stretch the boundaries of your product, innovation and your entire business.

Good structure in crumb and cooperationWe do more than just supply you with the right emulsifiers. At Palsgaard we can optimize emulsifier and fat compositions in our pilot plants, and recommend adjustments to the processing equipment. We know how emulsifiers work in cake systems, and we focus on:

• increasing the creaminess of the margarine, so that it is easier to incorporate more air and increase the fat distribution in the batter

• increasing batter viscosity so it retains more air• protecting air bubbles to ensure expansion during baking• ensuring a high number of small air bubbles to deliver

homogenous crumb structure.

Our facilities allow us to simulate exact production equipment and conditions, but we are also used to working with customers and processes at their local production sites.

Cake margarine Makes a voluminous differenceCake margarine is specifically designed to incorporate air and impart stability to the batter and the final product. Palsgaard emulsifiers – alongside optimal fat composition – let you create highly functional margarines with the qualities you desire.

The purpose of a high functional cake margarine is to provide: • high volume in the baked cake• good, homogenous crumb structure• soft and delicious cake. In order to obtain this, it is crucial that the margarine has a very short and creamy structure. The ideal structure is best achieved by using the right types of oils, the right processing conditions, proper tempering – and the right emulsifier.

In addition to our margarine pilot plants we also have test facilities for both craft and industrial bakeries. This allows us to test final consumer products baked with margarines containing Palsgaard emulsifiers – so you’re sure to get the results you need for your business-to-business.

Aeration

Make your products look greatPalsgaard offers you the right emulsifier solution for your margarine so that you can create creams that:

• have high overrun • are highly stable so they do not collapse during

production, cake decoration or shelf life• absorb liquid ingredients so they do not leak after

production• provide pleasant mouth feel• maintain sharp, stable edges on cake decoration.

Cream margarine A nice touchCream margarine is used for cake fillings and decoration. While cream composition varies, it is generally produced by whipping margarine together with powdered sugar, syrup or other ingredients. This places different demands on the quality of the cream margarine.

The role of an emulsifier for cream margarine is to provide:

• high volume in the cream or filling• good, homogeneous cream that is easy to use in

confectionery production and in fine bakery• absorption of liquid ingredients so there are no

subsequent leaks.

In order to obtain this, it is crucial that the margarine has a very short and creamy structure. The ideal structure is best achieved by using the right types of oils, the right processing conditions, proper tempering – and the right emulsifier.

Making product and process come togetherOil separation during storage is a typical problem for very soft, oil-rich products such as liquid margarine and spreads. Elevated temperatures make the problem even worse, and it is difficult to solve without changing the viscosity of the finished product.

Our range of oil absorbers and crystallizers entrap liquid oil and attach it to a net of very small crystals that are created during cooling. This means no oil separation in the finished product – even when it is stored at elevated temperatures. In simple terms, these features make your product come together and stay that way.

Much like the way that Palsgaard makes your products and production processes come together. Our extensive knowledge of the right ingredients and the optimal conditions for creating the products your customers demand help you make it all come together.

CrystallizingThe potential of your productPalsgaard offers a variety of crystallizers for promoting the crystallization process, oil absorbing ability and thermostability. Add to that our substantial know how in terms of production conditions and facilities required to obtain the desired crystallization of your products.

Palsgaard crystallizers and oil absorbers are used in:• liquid margarine• table margarine• low fat spreads• cake and cream margarine• puff pastry and Danish pastry margarine• shortenings.

Crystallization

Crystal clearAdvantages of cooperationAt Palsgaard we continue to build on the groundbreaking innovations of our founder Einar V. Schou, who revolutionized the margarine industry by inventing the Palsgaard Emulsion Oil. Ever since our pilot plants and other extensive testing facilities have provided both Palsgaard and our customers with the unique opportunity of Innovation by Doing.

We know that there is much more to the crystallization process than the crystallizers. That is why we provide you with world-class advice on how to secure the right processing conditions in terms of temperature, pressure and other conditions that crystallization processes in your production facilities demand.

When demands and solutions come togetherAt Palsgaard we are determined to help our customers meet increasing consumer demands for e.g. liquid margarine without compromising product quality. It’s all about making your product come together in the form your customers are asking for.

Liquid margarine withPalsgaard crystallizer

Liquid margarine without Palsgaard crystallizer

Fat reduction In high demand The pioneering spirit of Palsgaard grows even more important day by day, as consumer demands for specific properties of food products continue to increase.

Reducing fat content in margarines places several demands on emulsifiers, as less fat and more water affects both emulsion stability and crystallization. In bakery margarine, for example, lowering fat content without properly introducing counter measures such as the right emulsifiers impacts margarine performance both in dough preparation and in the baked goods.

For years Palsgaard has focused on creating successful solutions for fat reduction in:• low-fat spreads• liquid margarine• household margarine• frying margarine• cream margarine• puff pastry margarine• baking compounds.

When consumers want less, we do morePalsgaard continues to help customers meet growing consumer demand for products with lower fat content.

Our emulsifier solutions for low-fat and very-low-fat spreads provide key advantages:• Fine and stable water distribution• Reduced surface tension between water and fat phases• Stabilized water-in-oil emulsion during emulsification and

crystallization.

Fat reduction

Wide spread innovationAmazing productsAt Palsgaard we continue to push the boundaries of emulsifier properties so customers can grow into profitable new product categories. One innovation project has resulted in the manufacture of high-quality, low-fat spreads with only 10 percent fat.

Our solution meets these demands:• As low as 10% fat content• No hydrogenated emulsifiers• No hydrogenated oils or fats• No allergenic ingredients• Non GMO• No trans fatty acids (<1 percent).

Changing customer demands and lower production costs are challenges that we face every day. What are the challenges that make up your day? Team up with Palsgaard and let us find a solution together.

A truly low-fat spreadWe successfully manufactured a high quality spread with only 10 percent fat. Results-oriented innovation is at the heart of Palsgaard, and we never stop pursuing it.

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PlastificationWhat it’s all aboutStretching five kilos of margarine across 500 square metres places extreme demands on plasticity. Breakage is not an option. Good lift is a must, as is perfect flake structure. Add to this the growing demand for low-fat content, and the challenges look daunting. This is where Palsgaard steps in – and creates value for our customers.

Even the best emulsifier systems for pastry margarine can’t ensure correct margarine plastification or good baking results without the proper processing conditions and fat combinations.

Emulsifiers do more than add emulsion and product stability. They also affect the crystallization speed and improve plasticity as well as layer separation and lift in laminated dough systems.

Putting the puff in your pastryPalsgaard offers a wide range of emulsifiers that are particularly well suited for margarines used in high-fat and fat-reduced puff pastries and yeast-raised products. Palsgaard’s emulsifiers give you the following advantages:

• Fine and stable water distribution• Improved plasticity• Stable emulsion during both manufacturing

and baking purposes• Good lamination and expansion in the laminated

baked pastry.

As for all types of margarine, ensuring ideal baking properties requires more than simply developing and combining the right ingredients. Optimizing production processes and conditions are equally important to the quality of your end product – and ultimately to the success of your business.

Plastification

Fat reduction The right emulsifier combinationChoosing the right combination of emulsifiers enables you to reduce the fat content in margarine for Danish pastry and croissants from 80 to 50 percent while still providing a stable, dry and plastic Danish pastry margarine. During baking this emulsifier combination ensures an expansion and lamination of a 50 percent fat margarine similar to Danish pastry baked with 80 percent fat margarine. In fact, our emulsifier systems have been successfully tested in recipes with as little as 35 percent fat.

At Palsgaard’s pilot plants, we can simulate and optimize production setups to get things right. We know how to optimize emulifiers, ingredients, recipes and processes. Either way, it’s all about the right combination.

Stretching without breakingWhen baking puff pastries, it is important to keep layers of margarine and dough separate until the proteins denaturize and the starches begin to swell. The right combination of emulsifiers gives good, stable margarine emulsion during the baking process and subsequent excellent baking results.

DOUGH

MARGARINE

DOUGH

DOUGH

MARGARINE

STEAM

STEAM

H2O

H2O

H2O

DOUGH

MARGARINEDOUGH

DOUGH

MARGARINESTEAM

STEAM

H2O

H2O

H2O

Good expansionRegular layers

Poor expansionHard and brittle Puff Pastry Margarine

Before baking During baking

Palsgaard® DMG 0091 Rape seed 90 1 70 24 Powder/pellets E471

Palsgaard® DMG 0093 Palm 90 1 65 24 Powder/pellets E471

Palsgaard® 1302 Vegetable 30 2 57 12 Pellets E471, E475

Palsgaard® 1304 Vegetable 30 2 60 12 Pellets E471, E475

Palsgaard® 1311 Vegetable * * 50 12 Block E472c, E475

Palsgaard® 1325 Vegetable 45 * 30 12 Paste E471, E472c, E475Pla

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Palsgaard® DMG 0291 Rape seed 90 60-70 52 12 Pellets E471

Palsgaard® DMG 0298 Sunflower, HO 90 70 40 12 Paste E471

Palsgaard® DMG 0295 Sunflower 90 105 45 12 Paste E471

Palsgaard® PGPR 4110 Castor oil * * * 24 Liquid E476

Palsgaard® PGPR 4175 Castor oil * * * 24 Liquid E476

Palsgaard® 6111 Rape seed * 3 60 24 Powder/pellets None

Palsgaard® 6151 Vegetable 10 3 62 24 Powder E471

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Palsgaard® 6112 Vegetable 0 2 57 24 Powder/pellets None

Palsgaard® 6115 Vegetable 0 3 59 24 Powder None

Palsgaard® 6118 Vegetable non hydro. 0 16 60 24 Pellets None

Palsgaard® 6120 Vegetable 10 3 60 24 Powder E471

Palsgaard® 6151 Vegetable 10 3 62 24 Powder E471

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Palsgaard® DMG 0091 Rape seed 90 1 70 24 Powder/pellets E471

Palsgaard® DMG 0093 Palm 90 1 65 24 Powder/pellets E471

Palsgaard® DMG 0291 Rape seed 90 60-70 52 12 Pellets E471

Palsgaard® DMG 0295 Sunflower 90 105 45 12 Paste E471

Palsgaard® DMG 0298 Sunflower, HO 90 70 40 12 Paste E471

Palsgaard® PGE 1105 Vegetable * * 38 12 Paste E475

Palsgaard® PGE 1117 Vegetable * * 25 12 Paste E475

Palsgaard® PGE 1155 Vegetable * * 15 12 Liquid E475

Palsgaard® 1388 Vegetable 30 * 20 12 Liquid at 25°C E471, E475

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Palsgaard's emulsifiers for margarine

* numbers not applicable

C1

Process

Margarine production

Palsgaard emulsifier types

Pin Rotor Machine

OILBLEND

EMULSIFIERBLEND

WATERPHASE

PRM

C2

C3

C4

Mixing tank

Time:

Sec

0-10 min

1-10 min

3-10 min

Min. - month

Processes:

Super cooling

Crystallization

Aggregation

Network compaction

RecrystallistaionPolymorphic transition

Fat structure:

Time scale

MargarineWater/Oil Emulsion

MayonnaiseOil /Water Emulsion

CylinderProductCooling mediumScraperRotor shaft

Primary crystal bondstructure (firm)

Secondary crystal bondstructure (plastic)

Oil Emulsifier Water

SOLID

SOFT

LIQUID

Resting tube Final product

E471 Palsgaard® DMG

E471 Palsgaard® MDG

E472b Palsgaard® LACTEM

E472c Palsgaard® CITREM

E475 Palsgaard® PGE

E476 Palsgaard® PGPR

E477 Palsgaard® PGMS

E481 Palsgaard® SSL

E482 Palsgaard® CSL

E492 Palsgaard® STS

C1:Initiation of crystallization. Mixing and minimization of water droplets.

PRM:Mixing and agitation of the crystallized margarine.Resting time for crystallization.

C2:Scraping off the crystallized margarine from the surface of the tube chillers.

C3:Scraping off the crystallized margarine from the surface of the tube chillers.

C4:Crystallization and removal of recrystallization heat.

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Heart working peopleDoing a good job for our customers is something we have very much at heart, and it has been like this for almost a century.

Palsgaard has a unique, warm-hearted culture, which originates from our founders, who were very socially oriented people. This spirit is the way we work today with all of our business relations – hard and with our hearts in the right place.

Jakob Thøisen, CEO, Palsgaard A/S

Palsgaard A/SDK-7130 Juelsminde, DenmarkPhone +45 76 82 76 82Fax +45 76 82 76 83direct@palsgaard.dkwww.palsgaard.com

we are e x p e r t s in

emulsif iers and stabilizers for bakery,

confectionery, dairy, ice cream, margarine and fine foods - and we

are happy to share our expertise. our company values can be defined

in just three words: loyalty, responsibility and commitment. we aim to be the preferred partner

and supplier of quality products, application service and know- how to regional and mu l t i - na t i ona l food companies. to Palsgaard

l o y a l t y means that we act as a reliable and honourable business partner for our customers. we treat information confidentially and know

how to keep a business secret. to Palsgaard r e s p o n s i b i l i t y means caring about the environment and being aware of our corporate social responsibility; we have a goal to be CO2 neutral by 2020 and are members of SEDEX and RSPO. to Palsgaard c o m m i t m e n t means we are dedicated to getting the best results for our customers’ products - to the benefit of their customers. we care about our employees and have a declared aim that Palsgaard must be a pleasant place to work. Palsgaard we know that our most important resource is the know-how and dedicat ion found in our employees. Heart we are committed to getting the best results with our products in our pilot plants

and in your facilities. Working at Palsgaard we don’t sell standard solutions - we start with your needs.

Palsgaard - Heart Working People heart work is the best way to achieve success - let us help you

get it. our products are produced according to the strictest quality criteria. we are experts

in emulsifiers and stabilizers and we are happy to share our

expertise with you. let our pilot plants help you shorten

the step between idea and your new product.

heart work is the best way to succeed

- let us help you do

so.

C l i m at e n e u t r a l i z e d

This CO2-neutral brochure was produced under the auspices of the Graphic Association of Denmark and has been made climate-neutral through the purchase of CO2 quotas.

This brochure complies with the environmental requirements made of the Nordic Swan Mark. Licence number: 541 309

The paper used for this brochure complies with FSC (Forest Stewardship Council) standards for ethical and sustainable forestry and wood products.