Palsgaard Incorporated will use the upcoming IFT Expo (Booth 519) to showcase its latest achievements in emulsifiers and stabilizers for confectionery, bakery, and milk-alternative applications.

Chocolate Confections

For chocolate confections, Palsgaard will showcase its new ammonium phosphatide (AMP); and its polyglycerol polyricinoleates (PGPR), oil binders and crystal promoters.

*New Palsgaard® AMP 4455, a sunflower oil-based emulsifier, meets or exceeds the effects of lecithin at vastly reduced dosages. It provides cost-effective and stable viscosity control of chocolate and compounds – regular or low fat – without the taste or odor of lecithin.

*Palsgaard’s three PGPR emulsifiers for chocolate and compounds, trim production costs by reducing the viscosity of and imparting a stable rheology to chocolate and compounds, ideal for molding and enrobing applications. The emulsifiers have market-leading shelf lives of 24 months.

*Palsgaard OilBinder 01 and Palsgaard Oilbinder 02 (non hydrogenated) ensure excellent stability, preventing oil separation, in confectionery fat systems with a high amount of liquid oil. The blends are based completely on non-GMO vegetable oil and give finished products longer shelf life, stability at elevated temperatures and a soft, creamy texture.

*Palsgaard CrystalPromoter 41 speeds crystallization during cooling to maintain production capacity. It optimizes the crystallization speed in applications such as unhardened CBS -, CBR -, and low-trans CBR compounds, low saturated fat fillings or confectionery fat systems reducing the crystalization time in the cooling tunnel.

Milk Alternatives

In alternative-to milk products, Palsgaard introduced five premium solutions for soy-based products. Palsgaard's emulsifier and stabilizer systems give soy products such as soy milk, soy drinks and soy ice stability, homogeneity, viscosity and the necessary mouth-feel and other properties for consumer-accepted products.

These include: the integrated emulsifier and stabilizer system Palsgaard RecMilk 122, which contains mono- and diglycerides and carrageenan; Palsgaard ChoMilk 173 and Palsgaard RecMilk 131 for soy chocolate milk with suspended particles; Palsgaard ExtruIce 252 and Palsgaard ExtruIce 278 for texture, creaminess, melting resistance and other properties for soy ice.

Baked Goods, Margarines

Palsgaard will also offer a wide range of non-hydrogenated, trans-fat-free, non-GMO emulsifiers for a variety of baking and margarine applications. These include:

*Palsgaard DMG 0297 pellets, distilled monoglycerides of vegetable fatty acids that can be used as emulsifiers in water-in-oil emulsions.

*Palsgaard PGE 1155, an all-vegetable, liquid emulsifier that, when used with the appropriate mono-diglycerides, works effectively in whipped cream margarines and fillings, cake margarines, shortenings, and other fat systems for cake baking.

In addition to continually innovating in its product offerings, Palsgaard will open its new Bakery Application Center in Edison, N.J., to enable food producers and company application specialists to improve current recipe profiles or develop new and better recipes.

For more information, please contact: Palsgaard Inc., 101 Gibraltar Drive, Suite 2B, Morris Plains, New Jersey 07950. Phone: +1-973-998-7951. Fax: +1-973-998-7953. Or visit

About Palsgaard
Palsgaard A/S, headquartered in Juelsminde, Denmark, is a specialist in manufacturing emulsifiers, stabilizers and other specialized ingredients for application in the bakery, dairy, chocolate, ice cream, margarine, and fine food sectors. With pilot plants within these areas, Palsgaard goes beyond simply supplying ingredients by offering comprehensive customer support, making the step between initial ideas and production as small as possible. The company manufactures its products to HACCP principles and is ISO 9001, ISO 22000/FSSC22000 certified. In addition, Palsgaard focuses on corporate social responsibility and is a member of the RSPO, Sedex and UN Global Compact.