News in emulsifiers & stabilizers IFT Food Expo 2013

Visit us at booth # 219

EMULISFIERS FOR BAKERY

Emulsifiers for bakeryDiscover how Palsgaard's world class bakery emulsifiers can help you achieve unrivaled batter stability, improved cake volume and texture, prolonged shelf life, and significant cost reductions, along with a much more simplified ingredient list.

With more than 75 years of experience working with many of the leading bakery companies, we are able to offer the wid-est range of bakery emulsifiers on the market.

Our technical teams around the world are experts in emulsifiers for baker's mixes, retail mixes and industrial cakes. We are looking forward to sharing our knowledge with you and helping you take your prod-ucts into the future.

Safe, fast & efficient lean label emulsifier for cake mixesPalsgaard is pleased to introduce to the US its renowned emulsifier for baker's mixes, retail mixes and industrial cakes, Emulpals® 110:

Emulpals® 110 is a high performance lean label cake emulsifier with a proven track record of long stability of a minimum of 2 years and a very stable batch-to-batch performance.

A member of the Emulpals® family of ac-tivated cake emulsifiers, Emulpals® 110 is a medium fast acting powder emulsi-fier that will act instantly in a cake batter system – e.g., when liquid is added to the mix. No prehydration or preparatory steps are necessary. In addition, it features an excellent tolerance of long whipping times as well as a tolerance of high and elevated storage temperatures. This ena-bles Emulpals® 110 to keep the whipping functionality almost unchanged for a long

period of storage. Emulpals® 110 also makes it possible to create healthier cakes with no hydrogenated fats.

Emulpals® 110 is the ideal cake emulsifier for bakers and food ser-

vice mixes. The final mix can be prepared quickly using the all-in

method, which gives the mix the required tolerance of abuse and

variations in ingredients, processing and makeup methods. This helps en-

sure that the resulting cakes have the quality required to meet the expectations of the market.

Leaner label & fast reacting industrial cake emulsifierAs strong as consumer demand is for cakes with leaner labels, equally strong is the demand for cakes that are both healt-hier and good-tasting – fresh and moist, with just the right texture. Palsgaard is therefore pleased to introduce Palsga-ard® SA 6600 - an activated powdered cake emulsifier which will help industrial cake manufacturers address all three challenges by providing:

• Leaner “1 + 0” labeling: Palsga-ard® SA 6600 contains only one in-gredient that needs to be added to a label: the emulsifier. In most cases, its single food carrier, wheat flour, is already on the label – a far cry from other industrial cake emulsifiers that contain four or more different types of emulsifier and often just as many carrier materials,

• Healthier recipes: Palsgaard® SA 6600 makes it possible to replace fat sources containing a high amount of saturated fats with healthier liquid ve-getable oils containing a high amount of unsaturated fats.

• Great taste: Its ability to carry high amounts of liquid oil makes Palsga-ard® SA 6600 the ideal long term so-lution for cake formulations that will not sacrifice taste for good health.

PAlSgAArD IS A SPEcIAlIST IN ThE mANUfAcTUrE Of EmUlSIfIErS, STAbIlIzErS AND OThEr SPEcIAlIzED INgrEDIENTS fOr ThE fOOD INDUSTry.

IN ADDITION, WE AlSO PrOVIDE ExTENSIVE APPlIcATION SErVIcE TO hElP OUr cUSTOmErS mAkE ThE STEP bETWEEN IDEA AND PrODUcTION AS ShOrT AS POSSIblE.

AT ThE UPcOmINg IfT fOOD ExPO IN chIcAgO, WE WIll PrESENT NEW INNOVATIONS WIThIN bAkEry, cONfEcTIONEry, mArgArINE. DAIry and IcE crEAm.

WORLd LEAdER In cHOcOLAtE EMULSIFIERS

Experts on viscosity and yield valueA ton of chocolate will typically only re-quire 8 to 10 lbs of emulsifier. like per-fume, a small amount of the right qualities will go a very long way.

by letting you take control of each step of the production process, from blending to conching and cooling, our top of the line pilot facilities let us fine-tune and prepare your exact chocolate recipes under con-trolled manufacturing conditions.

Palsgaard is known throughout the world as a global market leader in non-gmO chocolate emulsifiers, such as PgPr and AmP, which can supplement or outper-form lecithin.

These ingredients offer you numer-ous ways to cut costs, enabling you to achieve specific flow properties, while at the same time avoiding the thickening of the chocolate mass when developing low-fat chocolate.

High performance PGPRs Palsgaard PgPrs integrate high func-tionality with a transparent appearance and flavour-neutrality. This makes it pos-sible to add higher quantities of PgPr to the recipe without affecting the flavour of the chocolate. This allows much greater flexibility when solving problems associ-ated with poor flow of the liquid chocolate mass. being highly concentrated, our se-ries of PgPrs can be added at a much lower dosage than standard PgPr.

Palsgaard® AMP 4448, which can be labelled as Emulsifier yN in the US, is known to be the best and most efficient alternative to lecithin in both chocolate and compound products. The truth is that it is much more than an alternative, as this taste and odorless ingredient sig-nificantly outperforms lecithin in terms of viscosity reduction. Apart from significant cost in use savings, it opens up for new interesting possibilities such as low fat products and optimization of recipes.

Smooth and creamy spreadsPalsgaard® OilBinder 01 is manufac-tured from an optimized blend of rape-seed oil & palm oil, and has no trans fatty acids. The blend is 100 % based on non-gmO vegetable oil. The spe-cial triglyceride mix in Palsgaard® Oil- Binder 01 has been developed to have excellent oil absorbing properties, and is especially good in semi-liquid products with 30-50 % liquid oil such as chocolate/hazelnut spreads, peanut butter, tahina and halwa. All these products normally have a high amount of free flowing liquid oil that tends to migrate to the surface if not controlled.

Palsgaard® OilBinder 01 offers:• longer shelf life• no waxy mouth feel• stability against oil separation• soft and creamy texture• heat resistance• smooth and spreadable chocolate

spreads• minimum viscosity increase

Emulsifiers & stabilizers for dairyPalsgaard offers blends of emulsifiers and stabilizers for specific dairy applications, such as fermented products, recombined milk, chocolate milk, and creams. The fermented products include yoghurt, and drinking yoghurt.

In addition to this, Palsgaard also offers a wide range of emulsifier and stabilizer solutions for soya based products.

Our emulsifier and stabilizer systems im-prove the• emulsion stability through the

entire shelf-life • body, creaminess, and other

sensory properties• texture• suspension of particles during

storage, transport and handling throughout the entire shelf-life of e.g. chocolate and high calcium milk

• overrun and foam stability• protein stability during heating of

acid products

clean label stabilizer mixture for stirred yogurtPalsgaard is pleased to announce the in-troduction of Palsgaard® AcidMilk 316, a special stabilizer mixture developed especially for use in stirred yogurt prod-ucts produced from fresh milk. The new stabilizer system creates a very smooth and creamy consistency in stirred yogurt products, as well as a firm texture. It pre-vents whey separation during distribu-tion and storage. moreover, it is the ideal choice for producing clean-label stirred yogurt.

based exclusively on clean-label food ingredients (carefully selected vegetable fibers and natural starch), Palsgaard® AcidMilk 316 stabilizer mixture keeps a firm structure and upholds a smooth and creamy consistency in stirred yogurt with-out the need for any E-number food ad-ditives.

Palsgaard® AcidMilk 316 stabilizer mix-ture is kosher- and halal-certified.

lET US ShOW yOU hOW TO mAkE clEAN lAbEl STIrrED yOgUrT

EMULSIFIERS And StABILIzERS FOR dAIRY

Emulsifiers & stabilizers for ice creamEmulsifiers and stabilizers account for only a small percentage of the ingredi-ent mix; however, they have a significant impact on the quality of the final product. And we know exactly how to get the final result that you are looking for.

Emulsifiers have a crucial impact on the sensory characteristics of the finished ice cream product and the melting re-sistance and storage stability are greatly influenced and can be controlled by the choice of emulsifiers.

Whereas the choice of stabilizers greatly influences the formation and growth of ice crystals and the all-important mouth-feel. It's our aim to make sure that the pleasure continues!

We can help you optimize:• creaminess• warm/cold eating properties• flavour release• texture• shape retention• heat shock stability• meltdown properties

Functional blend for lean label ice cream Palsgaard® ExtruIce is our product range for extruded ice cream, when excellent stand-up qualities and very slow melting are required (and some-times funny faces).

responding to consumer demand for “lean label” products, we are pleased to introduce Palsgaard® ExtruIce 304, a functional blend which contains just one additive yet ensures a creamy, refreshing but full-bodied ice cream with excellent stand-up properties, heat shock stability and slow melting.

Palsgaard® ExtruIce 304 consists of one additive, mono- and diglycerides, and one other ingredient, vegetable fiber which, as an ingredient, is very much ac-cepted by health-conscious consumers.

three-in-one performancefor years, ice cream manufacturers and developers have struggled to optimize the three main characteristics that de-termine an ice cream’s overall quality: creaminess/sensory features, ability to withstand heat shock, and melting resis-tance. Palsgaard® Icetriple 104 is our fully integrated system of emulsifiers and stabilizers that contains no guar gum.

Palsgaard® Icetriple 104 is developed for use in all types of ice cream but is par-ticularly suited for reduced fat ice cream.

Palsgaard® Icetriple 104 provides the following advantages: • facilitates the incorporation of air

into the mix giving a high and stable overrun.

• Promotes the formation of small ice crystals giving a creamy and smooth texture.

• Provides a very creamy mouthfeel and fullbodied texture to the ice cream.

• Provides dryness on extrusion and excellent stand-up and meltdown properties.

• Offers excellent protection of the ice cream against heat shock damages when ex-posed to fluctuating tempera-tures during distribution and storage.

EMULSIFIERS And StABILIzERS FOR IcE cREAM

lET US ShOW yOU hOW TO mAkE A lOW fAT SPrEAD WITh ONly 10% fAT!

EMULSIFIERS FOR MARGARInE

Low fat spreads with 10% fatfor manufacturers of spreads looking to meet consumer demands for low fat content, no trans fatty acids and no hy-drogenated fats, Palsgaard is pleased to introduce new types of emulsifiers and products, which will allow you to have a safe and easy production of low fat spreads with only 10 % fat content.

The system is comprised of:• Palsgaard® dMG 0298 which is

based on non-hydrogenated high oleic sunflower oil and is a distilled mono glyceride. It creates a very creamy and stable water-in-oil emul-sion before the scrape surface ex-changer and secures a stable water-in-oil emulsion in the final spread

• Palsgaard® PGPR 4175, which is

a high functional PgPr for low fat spreads. PgPr secures a very stable emulsion in the emulsion tank under production and in the final spread, but without increasing the viscosity in the liquid emulsion before the scrape surface heat exchanger

Emulsifiers for margarinePalsgaard produces emulsifiers for mar-garine, shortenings, and other related products. The various kinds of emulsifiers produced by Palsgaard include distilled mono-glycerides, mono-diglycerides, mixes of different emulsifiers, combina-tions of emulsifiers and lecithins, polyg-lycerol esters of fatty acids (PgE), polyg-lycerol polyricinoleate (PgPr), and many more.

Our emulsifiers add these advantages to your margarine products:• emulsion stability• frying performance • spreadability • stability of low and

very low fat spreads• volume of whipped margarine • lamination in puff pastry• liquid margarine with no separation• prevention of oiling out• production costs• volume and softness

in cake systems• softness in bread• non-lecithin solutions• crumb structure

WORLd WIdE APPLIcAtIOn SERvIcE MEAnS HAPPY cOnSUMERS

WE ArE ExPErTS IN EmUlSIfIErS & STAbIlIzErS - AND WE lOOk fOr-WArD TO ShArINg OUr ExPErTISE!

We know what consumers wantTaste and preferences vary from region to region, which is why we focus on understanding local product needs in regional markets. members of our "heart-working" team are very experienced, completely internationally focused, and 100 % dedicated to help you solve your unique challenges, whether on location or in one of our well-equipped pilot laboratories.

Our pilot plants at sites in Denmark, mexico and Singapore provide you with a fast, skilled regional service with an in-depth knowledge of local products - a unique and personal service.

Palsgaard Incorporatedmorris Plains NJ 07950Phone +1 973-998-7951rr@us.palsgaard.com

At Palsgaard we don't sell standard and unrewarding solutions. We are 100% focused on your needs and what you wish to achieve with your products. We have extensive experience in emulsifiers and stabilizers, and subsequently we are able to offer unequaled advice, combined with a range of state-of-the-art innovations for you to choose from to adapt your recipes and products.

Whether you wish to create a new product, lower the fat content of an existing formulation, improve the nutritional profile, or reduce the ingredient list, we are here to help. We can also look at ways of reducing your costs, or perhaps increasing shelf life. Palsgaard will help you achieve your unique objectives.