News in emulsifiers & stabilizers FIE 2011

Cost reductions and quality improvements in bakery

Emulsifiers for bakery

Discover how Palsgaard's world-class bakery emulsifiers can help you achieve unrivalled batter stability, improved cake volume and texture, prolonged shelf-life, and significant cost reductions, along with a much more simplified ingredient list.

With more than 75 years of experience of working with many of the leading bakery companies, we are able to offer the widest range of bakery emulsifiers on the market.

Our technical teams around the world are experts in emulsifiers for baker's mixes, retail mixes and industrial cakes. We are looking forward to sharing our knowledge with you and helping you take your products into the future.

Safe, fast & efficient emulsifiers for cake mixes

Palsgaard is pleased to re-introduce its well-known Emulpals® 100 series for baker's mixes, retail mixes and industrial cakes:

Emulpals® 110 is a high performance cake emulsifier with a proven track re-cord of long stability of minimum 2 years and a very stable batch-to-batch per-formance. This combined with excellent tolerance to challenging factors such as heat, cocoa and other ingredients makes Emulpals® 110 the obvious safe choice especially for producers of bakers and food service cake mixes.

Emulpals® 115 is a high speed cake emulsifier system reacting instantly in cake batter systems. The emulsifier has been designed for high speed release into the cake batter and for maximum air incorporation giving a light and highly aerated cake. Emulpals® 115 is the fast choice especially designed for use in retail mixes.

Emulpals® 116 is a highly efficient cake emulsifier system specifically developed for bakers and food service cake mixes. It is a fast acting, low dosage and toler-ant cake emulsifier giving a stable high performance in a broad range of cake products.

Leaner label & fast reacting industrial cake emulsifiers

For industrial bakery Palsgaard is happy to introduce the two latest additions to its SA-series: Palsgaard® SA 6620 – the “leaner” label cake emulsifier and Palsgaard® SA 6630 – the “fast” reacting cake emulsifier.

Palsgaard® SA 6620 is a sophisticated, activated cake emulsifier with the simp-lest possible declaration: The product consists of one emulsifier and an ac-tivating medium, which is wheat flour. We call it “1+0” as it contains only one ingredient that needs to be added to the label, as wheat flour, in most cases, is already on the label. Palsgaard® SA 6630 has been created to accommodate the demand for fast and efficient premixing, fast aeration, convenience in production and stability during the production process – all key factors for the perfect fast acting cake emulsifier for industrial production.

Both products are targeted at non-aerated and aerated cake batters such as pound cakes, muffins, cup cakes, Swiss rolls, and all types of sponge cakes.

Palsgaard is a specialist in the manufacture of emulsifiers, stabilizers and other specialized ingredients for the food industry. In addition to this, we also provide extensive application service to help our customers make the step between idea and production as short as possible.

At the upcoming FIE in Paris, we will present new innovations within all of our application areas; bakery, confectionery, dairy, ice cream, margarine and fine foods:

World leader in chocolate emulsifiers

Experts on viscosity and yield value High performance PGPRs Smooth and creamy spreads

A ton of chocolate will typically only require 4 to 5 kilos of emulsifier. And, like perfume, a small amount of the right qualities will go a very long way.

By letting you take control of each step of the production process, from blending to conching and cooling, our top of the range pilot facilities let you fine-tune and prepare your exact chocolate recipes under controlled manufacturing condi-tions.

Palsgaard is known throughout the world as a global market leader in non-GMO chocolate emulsifiers, such as PGPR, AMP, and CITREM all of which can supplement or outperform lecithin.

These ingredients offer you numer-ous ways to cut costs, enabling you to achieve specific flow properties, whilst at the same time avoiding the thickening of the chocolate mass when developing low-fat chocolate.

Palsgaard PGPRs integrate high functionality with a transparent appear-ance and flavour-neutrality. This makes it possible to add higher quantities of PGPR to the recipe without affecting the flavour of the chocolate. This allows much greater flexibility when solving problems associated with poor flow of the liquid chocolate mass. Being highly concentrated, our series of PGPRs can be added at a much lower dosage than standard PGPR.

Ammonium phosphatide - Palsgaard®

AMP 4448 adjusts the flow properties of the chocolate mass and is mainly used for reducing plastic viscosity and yield value. Being a major manufacturer of this non-GMO rapeseed based alter-native to lecithin, Palsgaard offers the complete set of emulsifiers needed for chocolate production.

Palsgaard® OilBinder 01 is manufac-tured from an optimised blend of rape-seed oil & palm oil, and has no trans fatty acids. The blend is 100 % based on non-GMO vegetable oil. The special triglyceride mix in Palsgaard® Oil- Binder 01 has been developed to have excellent oil absorbing properties, and is specifically good in semi-liquid products with 30-50 % liquid oil such as chocolate/hazelnut spreads, peanut butter, tahina and halwa. All these prod-ucts normally has a high amount of free flowing liquid oil that tends to migrate to the surface if not controlled.

Palsgaard® OilBinder 01 offers:• longer shelf-life• no waxy mouth-feel• stability against oil separation• soft and creamy texture• heat resistance• smooth and spreadable chocolate

spreads• minimum viscosity increase

From soy bean to soy milk

Palsgaard has expanded into a new area of business: emulsifiers and stabi-lizers for soy milk.

With our one-of-a-kind pilot plant for extraction of soy milk base in our appli-cation lab in Singapore and our adjoin-ing dairy pilot plant, Palsgaard offers manufacturers of soy milk and related products an unrivalled service in devel-oping a range of soy-based alternatives to dairy products.

Using the pilot plant we can adjust and modify the process parameters of the soy base, such as the blanching/soaking of the soy beans, the processing time, the temperature, the pH and the solid content.

The soy milk base can then be re-formulated to make further profitable soy-based products, for example drinks, yogurts and a wide range of ice creams. These products can all be processed and tested in our well-equipped dairy pi-lot plants, for example in our UHT plant or continuous ice cream freezer.

Palsgaard offers blends of emulsifiers and stabilizers for specific dairy applica-tions, such as fermented products, re-combined milk, chocolate milk, mousse, and creams. The fermented products include yoghurt, drinking yoghurt and cream cheese.

Our emulsifier and stabilizer systems improve the• emulsion stability through the

entire shelf-life • body, creaminess, and other

sensory properties• texture• suspension of particles during

storage and transport throughout the entire shelf-life of e.g. chocolate and high calcium milk

• overrun and foam stability• protein stability during heating of

acid products

Emulsifiers & stabilizers for dairy

We add creaminess to low-fat dairy and soy drinks

For chocolate soy milk Palsgaard has developed Palsgaard® ChoMilk 199, an integrated product giving an excellent emulsion stability. At the same time it is keeping the cocoa particles in suspen-sion ensuring a homogeneous product throughout the complete shelf-life.

In a plain soy milk Palsgaard® RecMilk 122 is giving a creamy mouth-feel and yet refreshing taste together with excel-lent shelf-life stability.

Emulsifiers & stabilizers for chocolate and plain soy milk

Eating ice cream is fundamentally an en-joyable experience and associated with pleasure. The choice of stabilizers great-ly influences the formation and growth of ice crystals and the all-important mouth-feel. It's our aim to make sure that the pleasure continues! The combination of stabilizers determines the sensory pro-file of the ice cream, helping you adapt and meet the exact demands in taste expectations of the consumer.

We can help you optimize:• creaminess• warm/cold eating properties• flavour release• texture• shape retention• heat shock stability• meltdown properties

Emulsifiers and stabilizers account for only a small percentage of the ingredi-ent mix; however, they have a significant impact on the quality of the final product. And we know exactly how to get the final result that you are looking for.

Palsgaard offers a full range of emulsi-fiers and stabilizers for ice cream prod-ucts such as:• extruded ice creams• moulded ice creams• ice lollies• sorbet/sherbet

The emulsifiers have a crucial impact on the sensory characteristics of the finished ice cream product and the melt-ing resistance and storage stability are greatly influenced and can be controlled by the choice of emulsifiers.

Palsgaard is ready to assist you in selecting and combining the correct type of emulsifiers, resulting in an exciting ice cream concept that meets the consum-er's requirements and expectations.

Emulsifiers & stabilizers for ice cream

We know how to make creamier, more stable, and melting resistant low-fat ice cream

As a new service Palsgaard has started to develop blends of emulsifiers and stabilizers for soy ice cream.

For this application Palsgaard is pleased to introduce Palsgaard® ExtruIce 252, which is an integrated mixture of emulsi-fiers and stabilizers.

In soy ice based on fresh soy milk Palsgaard® ExtruIce 252 gives a creamy and fullbodied mouth-feel and texture with good stand up properties.

Palsgaard® ExtruIce 252 further en-sures an excellent melting resistance and heat shock stability.

Emulsifiers & stabilizers for soy ice cream

Palsgaard has developed a special emulsifier for puff pastry margarine with only 60 % fat content. Furthermore, this emulsifier makes it possible to produce a puff pastry without hydrogenated fat and trans fatty acids

Palsgaard® 1325 is a combination of emulsifiers and it secures both a dry surface on the puff pastry margarine, a stable emulsion in the margarine and excellent lift in the baked puff pastry

For manufacturers of spreads looking to meet consumer demands for low fat content, no trans fatty acids and no hy-drogenated fats Palsgaard is pleased to introduce new types of emulsifiers and products, which will make it possible for you to reach your target.

Palsgaard has developed a combination of emulsifiers which make it possible to have a safe and easy production of low fat spreads with only 10 % fat content.

The system is made up of:• Palsgaard® DMG 0298 which is

based on non-hydrogenated high oleic sunflower oil and is a distilled mono glyceride (E471) creating a very creamy and stable water-in-oil emulsion before the scrape surface exchanger and secures a stable wa-ter-in-oil emulsion in the final spread

• Palsgaard® PGPR 4175, which is

a high functional PGPR for low fat spreads. PGPR (E476) secures a very stable emulsion in the emul-sion tank under production and in the final spread but without increas-ing the viscosity in the liquid emul-sion before the scrape surface heat exchanger

Low fat spreads with 10 % fat contentEmulsifiers for margarine

Palsgaard produces emulsifiers for mar-garine, shortenings, and other related products. The various kinds of emulsi-fiers produced by Palsgaard include distilled mono-glycerides, mono-diglyc-erides, citric acid esters of mono- and diglycerides of fatty acids, combinations of different emulsifiers, combinations of emulsifiers and lecithins, polyglycerol esters of fatty acids (PGE), polyglycerol polyricinoleate (PGPR), and many more.

Our emulsifiers add these advantages to your margarine products:• emulsion stability• frying performance • spreadability • stability of low- and very low-fat

spreads• volume of whipped margarine • lamination in puff pastry• liquid margarine with no separation• prevention of oiling out• production costs• volume and softness in cake sys-

tems• softness in bread• non-lecithin solutions• crumb structure

At Palsgaard we offer more than just the emulsifiers you need. Instead, we take an overall look at your margarine or shortening production - from the raw materials and emulsifiers, to process-ing and application by the end user. In this way, we help our customers make margarine with the exact qualities they desire for their customers.

We know how to make spreads with only 10 % fat

Fat-reduced puff pastry margarine

Stabilizer blends for all-vegetable mayonnaises & dressings

As consumer demands for new types of mayonnaises and dressings continue to grow manufactures of these products need to become increasingly flexible in their production.

Palsgaard is pleased to introduce our most flexible stabilizer compound, Palsgaard® 1-2-3 which is especially designed for the production of egg yolk containing, cold processed mayon-naises and dressings with 0.5 to 60 % fat content.

The flexibility of Palsgaard® 1-2-3 makes it possible for the manufacturer to meet the challenges of texture and vis-cosity often combined with low-fat prod-ucts without changing the process and the process equipment when switching to manufacturing low-fat products.

Flexible stabilizer compound

Mayonnaises, sauces, dressings, ketch-ups - the tremendous diversity of prod-ucts in what we call fine foods requires a broad variety of functional ingredients.

At Palsgaard, we have a large portfo-lio of stabilizer compounds available, helping you formulate products with the exact characteristics you require.

Whether you want to develop a new fat-free dressing, a low-fat mayonnaise or optimize a recipe for your heat-stable sauce, we work with you to find the best solution. Whatever you need, Palsgaard can help you develop your product and scale it up.

Emulsifiers and stabilizers only make up a small part of the final product; however, they have a significant impact on quality. This is why creating the right combination is extremely important in or-der to obtain the necessary and desired characteristics.

At Palsgaard we can help you optimize:• mouth-feel• stability• viscosity• shelf-life• fat content• water absorption• adherence• pourability• transparency• creaminess• heat stability

Emulsifiers & stabilizers for fine foods

Go from 0.5 % to 60 % fat content with one stabilizer system

For all vegetable low fat mayonnaises and dressings with 10 % to 60 % fat content Palsgaard is pleased to intro-duce Palsgaard® 5423 and Palsgaard® 5426.

These stabilizer compounds make it possible to produce low-fat mayonnaises and dressings without egg yolk, milk proteins and other proteins. The low-fat mayonnaises and dressings produced with those compounds have excellent taste and stability.

Palsgaard® 5423 is especially suited for mayonnaises and dressings with 10 - 30 % fat, whereas Palsgaard® 5426 is designed for products with 30 - 60 % fat content.

We are experts in emulsifiers & stabilizers - and we are happy to share our expertise!

At Palsgaard we don't sell standard and unrewarding solutions. We are 100 % focused on your needs and what you wish to achieve with your products. We have extensive experience in emulsifiers and stabilizers, and subsequently we are able to offer unequalled advice, combined with a range of state-of-the-art innovations for you to choose from to adapt your recipes and products.

Whether you wish to create a new product, lower the fat content of an existing formulation, improve the nutritional profile, or reduce the ingredient list, we are here to help. We can also look at ways of reducing your costs, or perhaps increasing shelf-life. Palsgaard will help you achieve your unique objectives.

About PalsgaardPalsgaard is ISO 9001 and ISO/FSSC 22000 certified. We focus greatly on Corporate Social Responsibility and are members of UN Global Compact, RSPO, GreenPalm, Sedex and Global Reporting Initiative (GRI). Palsgaard has won a number of awards related to CSR: In 2009 we won the “Wise m2” award initiated by Danish building society Real Kredit Danmark for our activities related to CO2 reductions. In 2010, Grupo Bimbo named Palsgaard “Supplier of the Year”, for our role in helping the world’s largest bakery manufacturer develop new products in a safe and socially responsible way. Palsgaard also has a goal to become CO2 neutral by 2020. A goal further explained in our award winning CSR report for 2010, which can be found on our website at www.palsgaard.com.

Taste and preferences vary from region to region, which is why we focus on understanding local product needs in regional markets. Members of our "heart-working" team are very experienced, completely internationally focused, and 100 % dedicated to help you solve your unique challenges, whether on location or in one of our well-equipped pilot laboratories.

Our pilot plants at sites in Denmark, Mexico and Singapore provide you with a fast, skilled regional service with an in-depth knowledge of local products - a unique and personal service.

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.