
5 Oct 2021
Oils and fats emulsifiers - by Palsgaard
Aeration, crystallisation, fat reduction and plastification: If you can control these four basic properties, then you can craft your margarine and shortening products to meet almost any requirement.
As the inventor of the commercial emulsifier, Palsgaard has been helping manufacturers control the essential properties of margarine for a century.
Other content from Palsgaard
Brochure
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