Palsgaard OilBinder 01 - fat reduction in cakes, confectionery and margarine

Product description

Palsgaard® OilBinder 01 is a stabiliser for chocolate spreads, tahina/halva and peanut butter. It also works wonders as an oilbinder in cakes made with liquid oils, stabilizing the remaining oil in the cake creating a nice texture without oiling out. Palsgaard® OilBinder 01's crystallising effect can also help in slowly crystallisation fat mixtures like trans fatty acid recipes because it works as an efficient crystal promoter and oil absorber. The oil-absorbing effect of Palsgaard® OilBinder 01 is very effective in semi-liquid products which contain a high amount of liquid oil, such as liquid margarine and liquid or pumpable shortenings.

Palsgaard® OilBinder 01 is all-vegetable, trans-free and non-GMO.
Ask us about our recipe suggestions for better-for-you cake mixes at our booth at FI Europe.

Specifications

Categories	Ingredient Mixtures, Synbiotics \| Food Substitute Ingredient MixturesFat replacer; Additives incl. Flavourings & Colours \| Emulsifiers, Stabilisers, ThickenersLecithins
Sales markets	Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from	Denmark
Certifications	Halal; Kosher; Sustainable Seafood

More products from Palsgaard A/S

Emulsifiers

Palsgaard is a leading provider of sustainably sourced and produced emulsifiers, made in 6 CO2-neutral factories and using RSPO SG-certified palm-oil. Our products are tailored to meet the specific demands of Cake mixes, Industrial bakery, Cake gels, Chocolate and confectionery, Dairy, Ice cream, and marga...

More info

Stabilisers

Palsgaard is a leading provider of sustainably sourced and produced emulsifiers and stabilisers, made in 6 CO2-neutral factories and using RSPO SG-certified palm-oil. Our stabiliser blends and integrated emulsifier/stabiliser products are tailored to meet the specific demands of Dairy, Ice cream, and Mayon...

More info

Palsgaard CreamWhip 431/ 412 low-fat non-dairy whipping cream emulsifier/stabiliser combination

Here's how to create non-dairy whipping creams with down to 12% fat without compromising on quality.
Please welcome the emulsifier/stabiliser team that delivers the calorie-reduced yet delicious whipping creams consumers desire, the longer shelf-life and whipping properties pas...

More info

Palsgaard SE 8102 egg-replacer for vegan cake mixes

Palsgaard® SE 8102 is a functional ingredient blend made from soy protein, wheat protein, vegetable fibre, xanthan gum (E412), and guar gum (E415). Palsgaard® SE 8102 is developed for use in cakes as a complete or partial replacement of eggs. Optimal functionality is obtained when used together with P...

More info

Palsgaard ExtruIce 285 ice cream emulsifier/stabiliser

Palsgaard® ExtruIce 285 is an integrated product that results in a uniform ratio of emulsifier and stabilisers, hence no deblending. It is a free-flowing powder that ensures a dust-free handling. No pre-mixing is needed, meaning that it can be dispersed directly at any temperature, without lumping giving t...

More info

Palsgaard PGPR 4190 confectionery emulsifier

Palsgaard® PGPR 4190 is a polyglycerol polyricinoleate (PGPR) with unique functional properties. Palsgaard® PGPR 4190 is unique in the market and has a strong effect on especially the Casson yield value in chocolate and compound systems. Palsgaard® PGPR 4190 is an excellent choice when reduced fat c...

More info

View all our products (78)