Knowledge & Innovation

Share our expertise in emulsifiers and stabilisers

At Palsgaard, we do more than just sell emulsifiers and emulsifier/stabiliser systems. Thanks to Nexus and our global application centres, our technical experts can build up vast amounts of knowledge about the use of emulsifiers and stabilisers in everything from margarine to ice cream.

Knowledge, we gladly share with you in these pages.

Sustainability

COVID-19 and the food industry: New consumer insights from Palsgaard

Sustainability Matters: New consumer insights from Palsgaard

Emulsifiers in general

feature article

Why not all emulsifiers are the same

Palsgaard's Einar Anti Static Additives Are Bio Based And Food Grade

Feature article

10 things food technologists might not know about emulsifiers in polymers

Introduction to emulsifiers

Bakery

emulsifiers explained

What is an activated cake emulsifier?

Technical article

How to create a gluten-free, extra-moist Devil’s Food Cake

Technical article

An active solution to removing PHOs in baked goods

Technical article

One emulsifier for all cakes

Feature article

Powdered emulsifiers make a real difference

Feature article

10 ways powdered emulsifiers outperform cake gels

Technical article

How to create better-for-you industrial cakes

How sustainably produced emulsifiers make baking 'a piece of cake'

Technical article

How to create better-for-you cake mixes

Leif Jakobsen Shares The Secrets Of Functional Cake Ingredients

Feature article

Sharing the secrets of functional cake ingredients

Feature article

Creating moist treats from dry powders

Palsgaard Bakery Application Centre

Feature article

Solving customer challenges in industrial bakery

Condiments

Technical article

How to beat the egg costs in mayonnaise

Technical article

How to make a low-fat or a fat-reduced mayonnaise

technical article

How to simplify your mayonnaise production

Confectionery

Feature article

Chocolate Man – a Different Type of Action Hero

Technical article

How to get control over your ice cream coatings

Feature article

How to create quality chocolates at reduced costs

Technical article

Inclusion insights: Taking control of chocolate’s not-so-small challenges

Technical article

The importance of expanded rheology information

Technical article

How to make plant-based chocolate without increasing your costs

Dairy

Feature article

9 facts about the ‘secret’ ingredient in dairy-free whipping creams

Feature article

How to make shelf-stable yoghurts

Technical article

How to create chocolate milk with the perfect mouthfeel and creaminess

Technical article

The top 5 secrets to high-quality chocolate or enriched milks

Technical article

How to make a delicious chocolate milk

Technical article

How to make successful non-dairy whipping creams

Technical article

How to make high-quality non-dairy creamers

Ice cream

Troubleshooting by Palsgaard

How to make good quality ice cream

Technical article

How to produce ice cream with good heat shock stability

Technical article

How to create high overrun ice cream without compromising on quality

Technical article

How to make high-protein ice cream

Technical article

How to make no-added-sugar ice cream

Technical article

How to achieve perfect melting resistance in ice cream

Feature article

Ice cream’s toughest opponent - The Heat Shock Effect

Feature article

Living the ice cream dream

Oils & Fats

Feature article

Emulsifiers deliver the goods for ultra-low-fat margarine production

feature article

Sustainable emulsifiers answer WHO call for trans-fat ban

Technical article

Pushing puff-pastry margarine performance

Technical article

How to keep frying margarine under control

technical article

How to successfully manufacture a low fat margarine spread with only 10% fat

technical article

How to produce non-palm margarines with success

Technical article

Trans-fat-free production strategies for margarine

Plant-based products

Technical article

How to control stability in plant-based drinks

Technical article

How to produce delicious, long shelf-life soy milk

Feature article

Palsgaard’s Plant-Based Drinks Detective

Oat-based frothing milk made with Palsgaard® MilkFoam 204 emulsifiers and stabilisers

Technical article

How to make plant-based, dual-use frothy drinks

New consumer insights from Palsgaard

Plant-based potential

Palsgaard® AcidMilk 310 is the perfect clean label stabiliser solution for plant-based yoghurts

Technical article

How to make clean-label plant-based yoghurts

Technical article

How to achieve the perfect plant-based frozen desserts