The company said the factory would allow it to meet growing demands from customers for significant amounts of high quality emulisifiers. "The new esterification plant allows Palsgaard to meet an increasing demand from customers in need of rather large volumes of these particular types of emulsifiers," explained Jakob Thoisen, company sales director. "The new state-of-the-art production facilities represent the latest in process controlling enabling Palsgaard to continue manufacturing homogeneous products without deviations from batch to batch," he added. Emulsifiers are used by food manufacturers to reduce the surface tension between two immiscible phases at their interface - such as two liquids, a liquid and a gas, or a liquid and a solid - allowing them to mix. Frost & Sullivan figures revealed recently that emulsifiers, along with fat replacers, are leading the growth in the food additive industry - since 2001 the market value of emulsifiers has risen by some 5.6 per cent. The geographical market for emulsifiers is also growing strongly on the back of increased industrialisation in countries like China, where the increase in Gross Domestic Product (GDP) has significantly outpaced that in western Europe in recent years. Palsgaard emulsifiers are designed for the aerated cake sector with specific emphasis on sponge cakes, swiss rolls, pound and snack cakes. The construction of the new factory is the latest phase of the company's investment plan launched in 2004, which is aimed at helping Palsgaard tap into these new opportunities. A spray-cooling-tower - built to produce integrated blends to improve ice cream products - an extruder factory, a distillation plant, a green energy heating system, a factory in Holland and the expansion of warehouse facilities in Denmark, are all projects that have already taken place under the auspices of the plan. These projects have until now cost Palsgaard more than €50 million in total.