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Technical / white paper
Explore the multiple benefits of activated leaner label cake emulsifiers - Palsgaard
21-May-2012 -
Would you like to be able to deliver high quality cakes at low costs with consumer friendly labelling? Palsgaard® SA 6600 makes this possible by providing very simple labelling in addition to a high degree of convenience, security and low...
Technical / white paper
Moisture caused problems in ice cream coating - a problem of the past - Palsgaard
03-Sep-2012 -
Is your ice cream coating safe against the negative effect of water?Water migration from ice cream to coating results in severe difficulties in maintaining a uniform layer of coating. Learn how to solve this by using combination of emulsifiers with...
Technical / white paper
Stabilization of ice creams produced with a reduced level of saturated fat - Palsgaard
10-Sep-2012 -
Reducing the amount of saturated fat in ice cream makes it a challenge to produce ice cream with a good structure and the desired eating quality. Choosing the right emulsifier can, however, help make it possible as presented in this...
Technical / white paper
How to successfully manufacture a low fat margarine spread with only 10% fat - Palsgaard
01-Oct-2012 -
Making low fat spreads has until now been a difficult job due to the risks of water separation and poor mouth-feel. However, by using the right combination of emulsifiers and by carefully testing the production parameters, Palsgaard makes it possible...