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Emulsifiers and stabilizers for dairy products

Formulating innovative dairy products requires the best raw materials from the best sources and optimum processing conditions. A detailed understanding of how recipe components and processing conditions interact with each other is essential and all part of our service to our customers.

Palsgaard offers not only expert application know-how but a wide and unique range of emulsifier and stabilizer blends for your dairy products.

We can help you optimize

  • Water retention
  • Texture
  • Mouth-feel
  • Whippability
  • Foam structure
  • Overrun
  • Emulsion stability
  • Viscosity
  • Protein stability

 Emulsifiers and stabilizers for ice cream

Palsgaard also offers a full range of emulsifiers and emulsifier-stabilizer blends for ice-cream products. The emulsifiers have a crucial impact on the sensory characteristics of the finished ice-cream and the melting resistance and storage stability are greatly influenced and controlled by the choice of emulsifiers, whereas the stabilizers greatly influence the formation and growth of ice crystals and the all-important mouth-feel.

We can help you optimize:

  • Creaminess
  • Warm/cold eating properties
  • Flavour release
  • Texture
  • Shape retention
  • Heat shock stability
  • Meltdown properties

Pilot plants on three continents

Our dairy and ice cream pilot plants in Denmark, Mexico, China and Singapore provide a fast regional service with an in-depth knowledge of local products and manufacturing techniques.

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