Palsgaard will present new innovations at Fi Europe 2011
Palsgaard FIE 2011 press release
At the upcoming FIE, Danish manufacturer of emulsifier and stabilizer based systems, Palsgaard, will present new innovations within all of its application areas; bakery, confectionery, dairy, ice cream, margarine and fine foods:
For industrial bakery Palsgaard will 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. For puff pastry margarine with a reduced fat content and no lecithins, hydrogenated fats or trans fatty acid content Palsgaard will introduce the emulsifier Palsgaard® 1325. For mayonnaises and dressings Palsgaard will introduce its new flexible Palsgaard® 1-2-3 stabilizer system which makes it possible to manufacture mayonnaises and dressings with a fat content of less than 1% and up to 60% on the same processing line. For dairy and ice cream Palsgaard will introduce a series of emulsifier and stabilizer blends for soy based products. For confectionery Palsgaard will introduce its range of oil binders for chocolate spreads.
Palsgaard services its customers beyond the point of providing the actual emulsifier-stabilizer solution. With pilot plants available to its clients on three continents, many successes and innovative solutions are created in a close cooperation with customers in the application laboratories. This decreases the total time of development, which in the end means cost-savings for the customer.
