About PalsgaardPalsgaard is a specialist in the manufacture of emulsifiers, stabilizers

and other specialized ingredients for the food industry. In addition

to this, we also provide extensive application service to help our

customers make the step between idea and production as short as

possible.

At the upcoming FIE in Paris, we will present new innovations within

all of our application areas;

bakery

confectionery

dairy

ice cream

margarine

fine foods

Please visit us at our booth # 1E15, located right at the entrance to

Hall 1, to learn more of our new products and how you can benefit

from them.

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Cost reductions and quality improvements in bakery

Emulsifiers for bakery

Discover how Palsgaard's world-class bakeryemulsifierscanhelpyouachieveunrivalled batter stability, improved cake volume and texture, prolonged shelf-life, andsignificantcostreductions,alongwithamuchmoresimplifiedingredientlist.

With more than 75 years of experience of working with many of the leading bakery companies, we are able to offer thewidestrangeofbakeryemulsifierson the market.

Our technical teams around the world areexpertsinemulsifiersforbaker's mixes, retail mixes and industrial cakes. We are looking forward to sharing our knowledge with you and helping you take your products into the future.

Safe, fast & efficient emulsifiers for cake mixes

Palsgaard is pleased to re-introduce its well-known Emulpals 100 series for baker's mixes, retail mixes and industrial cakes:

Emulpals 110 is a high performance cakeemulsifierwithaproventrackre-cord of long stability of minimum 2 years and a very stable batch-to-batch per-formance. This combined with excellent tolerance to challenging factors such as heat, cocoa and other ingredients makes Emulpals 110 the obvious safe choice especially for producers of bakers and food service cake mixes.

Emulpals 115 is a high speed cake emulsifiersystemreactinginstantlyincakebattersystems.Theemulsifierhasbeen designed for high speed release into the cake batter and for maximum air incorporation giving a light and highly aerated cake. Emulpals 115 is the fast choice especially designed for use in retail mixes.

Emulpals 116isahighlyefficientcakeemulsifiersystemspecificallydevelopedfor bakers and food service cake mixes. It is a fast acting, low dosage and toler-antcakeemulsifiergivingastablehighperformance in a broad range of cake products.

Leaner label & fast reacting industrial cake emulsifiers

For industrial bakery Palsgaard is happy to introduce the two latest additions to its SA-series: Palsgaard SA 6620 theleanerlabelcakeemulsifierandPalsgaard SA 6630 the fast reacting cakeemulsifier.

Palsgaard SA 6620 is a sophisticated, activatedcakeemulsifierwiththesimp-lest possible declaration: The product consistsofoneemulsifierandanac-tivatingmedium,whichiswheatflour.We call it 1+0 as it contains only one ingredient that needs to be added to the label,aswheatflour,inmostcases,isalready on the label. Palsgaard SA 6630 has been created to accommodate the demand for fast andefficientpremixing,fastaeration,convenience in production and stability during the production process all key factors for the perfect fast acting cake emulsifierforindustrialproduction.

Both products are targeted at non-aerated and aerated cake batters such aspoundcakes,muffins,cupcakes,Swiss rolls, and all types of sponge cakes.

World leader in chocolate emulsifiers

Experts on viscosity and yield value High performance PGPRs Smooth and creamy spreads

A ton of chocolate will typically only require4to5kilosofemulsifier.And,like perfume, 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 range pilot facilitiesletyoufine-tuneandprepare your exact chocolate recipes under controlled manufacturing condi-tions.

Palsgaard is known throughout the world as a global market leader in non-GMO chocolateemulsifiers, such as PGPR, AMP, and CITREM all of which can supplement or outperform lecithin.

These ingredients offer you numer-ous ways to cut costs, enabling you to achievespecificflowproperties,whilstat the same time avoiding the thickening of the chocolate mass when developing low-fat chocolate.

Palsgaard PGPRs integrate high functionality with a transparent appear-anceandflavour-neutrality.Thismakesit possible to add higher quantities of PGPR to the recipe without affecting theflavourofthechocolate.Thisallowsmuchgreaterflexibilitywhensolvingproblemsassociatedwithpoorflowofthe liquid chocolate mass. Being highly concentrated, our series of PGPRs can be added at a much lower dosage than standard PGPR.

Ammonium phosphatide - Palsgaard AMP 4448adjuststheflowpropertiesofthe chocolate mass and is mainly used for reducing plastic viscosity and yield value. Being a major manufacturer of this non-GMO rapeseed based alter-native to lecithin, Palsgaard offers the completesetofemulsifiersneededforchocolate production.

Palsgaard OilBinder 01 is manufac-tured from an optimised blend of rape-seed oil & palm oil, and has no trans fatty acids. The blend is 100 % based on non-GMO vegetable oil. The special triglyceride mix in Palsgaard Oil- Binder 01 has been developed to have excellent oil absorbing properties, andisspecificallygoodinsemi-liquidproducts with 30-50 % liquid oil such as chocolate/hazelnut spreads, peanut butter, tahina and halwa. All these prod-ucts normally has a high amount of free flowingliquidoilthattendstomigratetothe 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

http://www.palsgaard.com/products/bakery/baker's-mixes/http://www.palsgaard.com/products/bakery/baker's-mixes/http://www.palsgaard.com/products/bakery/retail-mixes/http://www.palsgaard.com/products/bakery/industrial-baking/http://www.palsgaard.com/products/bakery/baker's-mixes/http://www.palsgaard.com/products/bakery/retail-mixes/http://www.palsgaard.com/products/bakery/industrial-baking/http://www.palsgaard.com/products/bakery/industrial-baking/http://www.palsgaard.com/media/152429/palsgaard%C2%AE%20sa%206620%20-%20the%20leaner%20label%20cake%20emulsifier%20-%20article%20-%20interactive.pdfhttp://www.palsgaard.com/media/152492/palsgaard%C2%AE%20sa%206630%20-%20the%20fast%20reacting%20cake%20emulsifier%20-%20article%20-%20interactive.pdfhttp://www.palsgaard.com/products/confectionery/confectionery-pilot-plants/http://www.palsgaard.com/products/confectionery/http://www.palsgaard.com/products/confectionery/http://www.palsgaard.com/products/confectionery/pgpr/http://www.palsgaard.com/products/confectionery/amp/http://www.palsgaard.com/products/confectionery/citrem/

From soy bean to soy milk

Palsgaard has expanded into a new area of business: emulsifiersandstabi-lizers for soy milk.

With our one-of-a-kind pilot plant for extraction of soy milk base in our appli-cation lab in Singapore and our adjoin-ing dairy pilot plant, Palsgaard offers manufacturers of soy milk and related products an unrivalled service in devel-oping a range of soy-based alternatives to dairy products.

Using the pilot plant we can adjust and modify the process parameters of the soy base, such as the blanching/soaking of the soy beans, the processing time, the temperature, the pH and the solid content.

The soy milk base can then be re-formulatedtomakefurtherprofitablesoy-based products, for example drinks, yogurts and a wide range of ice creams. These products can all be processed and tested in our well-equipped dairy pi-lot plants, for example in our UHT plant or continuous ice cream freezer.

Palsgaardoffersblendsofemulsifiersandstabilizersforspecificdairyapplica-tions, such as fermented products, re-combined milk, chocolate milk, mousse, and creams. The fermented products include yoghurt, drinking yoghurt and cream cheese.

Ouremulsifierandstabilizersystemsimprove the emulsion stability through the

entire shelf-life body, creaminess, and other

sensory properties texture suspension of particles during

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

overrun and foam stability protein stability during heating of

acid products

Emulsifiers & stabilizers for dairy

We add creaminess to low-fat dairy and soy drinks

For chocolate soy milk Palsgaard has developed Palsgaard ChoMilk 199, an integrated product giving an excellent emulsion stability. At the same time it is keeping the cocoa particles in suspen-sion ensuring a homogeneous product throughout the complete shelf-life.

In a plain soy milk Palsgaard RecMilk 122 is giving a creamy mouth-feel and yet refreshing taste together with excel-lent shelf-life stability.

Emulsifiers & stabilizers for chocolate and plain soy milk

Eating ice cream is fundamentally an en-joyable experience and associated with pleasure. The choice of stabilizers great-lyinfluencestheformationandgrowthofice crystals and the all-important mouth-feel. It's our aim to make sure that the pleasure continues! The combination of stabilizers determines the sensory pro-fileoftheicecream,helpingyouadaptand meet the exact demands in taste expectations of the consumer.

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

Emulsifiersandstabilizersaccountforonly a small percentage of the ingredi-entmix;however,theyhaveasignificantimpactonthequalityofthefinalproduct.Andweknowexactlyhowtogetthefinalresult that you are looking for.

Palsgaard offers a full range of emulsi-fiersandstabilizersforicecreamprod-ucts such as: extruded ice creams moulded ice creams ice lollies sorbet/sherbet

Theemulsifiershaveacrucialimpacton the sensory characteristics of the finishedicecreamproductandthemelt-ing resistance and storage stability are greatlyinfluencedandcanbecontrolledbythechoiceofemulsifiers.

Palsgaard is ready to assist you in selecting and combining the correct type ofemulsifiers,resultinginanexcitingicecream concept that meets the consum-er's requirements and expectations.

Emulsifiers & stabilizers for ice cream

We know how to make creamier, more stable, and melting resistant low-fat ice cream

As a new service Palsgaard has started todevelopblendsofemulsifiersandstabilizers for soy ice cream.

For this application Palsgaard is pleased to introduce Palsgaard ExtruIce 252, which is an integrated mixture of emulsi-fiersandstabilizers.

In soy ice based on fresh soy milk Palsgaard ExtruIce 252 gives a creamy and fullbodied mouth-feel and texture with good stand up properties.

Palsgaard ExtruIce 252 further en-sures an excellent melting resistance and heat shock stability.

Emulsifiers & stabilizers for soy ice cream

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Stabilizer blends for all-vegetable mayonnaises & dressings

Palsgaard has developed a special emulsifierforpuff pastry margarine with only 60 % fat content. Furthermore, this emulsifiermakesitpossibletoproduceapuff pastry without hydrogenated fat and trans fatty acids

Palsgaard 1325 is a combination of emulsifiersanditsecuresbothadrysurface on the puff pastry margarine, a stable emulsion in the margarine and excellent lift in the baked puff pastry

For 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 introducenewtypesofemulsifiersandproducts, which will make it possible for you to reach your target.

Palsgaard has developed a combination ofemulsifierswhichmakeitpossibletohave a safe and easy production of low fat spreads with only 10 % fat content.

The system is made up of: Palsgaard DMG 0298 which is

based on non-hydrogenated high oleicsunfloweroilandisadistilledmono glyceride (E471) creating a very creamy and stable water-in-oil emulsion before the scrape surface exchanger and secures a stable wa-ter-in-oilemulsioninthefinalspread

Palsgaard PGPR 4175, which is

a high functional PGPR for low fat spreads. PGPR (E476) secures a very stable emulsion in the emul-sion tank under production and in thefinalspreadbutwithoutincreas-ing the viscosity in the liquid emul-sion before the scrape surface heat exchanger

Low fat spreads with 10 % fat contentEmulsifiers for margarine

Palsgaardproducesemulsifiersformar-garine, shortenings, and other related products. The various kinds of emulsi-fiersproducedbyPalsgaardincludedistilled mono-glycerides, mono-diglyc-erides, citric acid esters of mono- and diglycerides of fatty acids, combinations ofdifferentemulsifiers,combinationsofemulsifiersandlecithins,polyglycerolesters of fatty acids (PGE), polyglycerol polyricinoleate (PGPR), and many more.

Ouremulsifiersaddtheseadvantagestoyour 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 sys-

tems softness in bread non-lecithin solutions crumb structure

At Palsgaard we offer more than just theemulsifiersyouneed.Instead,wetake an overall look at your margarine or shortening production - from the raw materialsandemulsifiers,toprocess-ing and application by the end user. In this way, we help our customers make margarine with the exact qualities they desire for their customers.

We know how to make spreads with only 10 % fat

Fat-reduced puff pastry margarine

As consumer demands for new types of mayonnaises and dressings continue to grow manufactures of these products needtobecomeincreasinglyflexibleintheir production.

Palsgaard is pleased to introduce our mostflexiblestabilizercompound,Palsgaard 1-2-3 which is especially designed for the production of egg yolk containing, cold processed mayon-naises and dressings with 0.5 to 60 % fat content.

TheflexibilityofPalsgaard 1-2-3 makes it possible for the manufacturer to meet the challenges of texture and vis-cosity often combined with low-fat prod-ucts without changing the process and the process equipment when switching to manufacturing low-fat products.

Flexible stabilizer compound

Mayonnaises, sauces, dressings, ketch-ups - the tremendous diversity of prod-uctsinwhatwecallfinefoodsrequiresabroad variety of functional ingredients.

At Palsgaard, we have a large portfo-lio of stabilizer compounds available, helping you formulate products with the exact characteristics you require.

Whether you want to develop a new fat-free dressing, a low-fat mayonnaise or optimize a recipe for your heat-stable sauce,weworkwithyoutofindthebestsolution. Whatever you need, Palsgaard can help you develop your product and scale it up.

Emulsifiersandstabilizersonlymakeupasmallpartofthefinalproduct;however,theyhaveasignificantimpacton quality. This is why creating the right combination is extremely important in or-der to obtain the necessary and desired characteristics.

At Palsgaard we can help you optimize: mouth-feel stability viscosity shelf-life fat content water absorption adherence pourability transparency creaminess heat stability

Emulsifiers & stabilizers for fine foods

Go from 0.5 % to 60 % fat content with one stabilizer system

For all vegetable low fat mayonnaises and dressings with 10 % to 60 % fat content Palsgaard is pleased to intro-duce Palsgaard 5423 and Palsgaard 5426.

These stabilizer compounds make it possible to produce low-fat mayonnaises and dressings without egg yolk, milk proteins and other proteins. The low-fat mayonnaises and dressings produced with those compounds have excellent taste and stability.

Palsgaard 5423 is especially suited for mayonnaises and dressings with 10 - 30 % fat, whereas Palsgaard 5426 is designed for products with 30 - 60 % fat content.

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We are experts in emulsifiers & stabilizers - and we are happy to share our expertise!

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 unequalled 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.

About PalsgaardPalsgaard is ISO 9001 and ISO/FSSC 22000 certified. We focus greatly on Corporate Social Responsibility and are members of UN Global Compact, RSPO, GreenPalm, Sedex and Global Reporting Initiative (GRI). Palsgaard has won a number of awards related to CSR: In 2009 we won the Wise m2 award initiated by Danish building society Real Kredit Danmark for our activities related to CO2 reductions. In 2010, Grupo Bimbo named Palsgaard Supplier of the Year, for our role in helping the worlds largest bakery manufacturer develop new products in a safe and socially responsible way. Palsgaard also has a goal to become CO2 neutral by 2020. A goal further explained in our award winning CSR report for 2010, which can be found on our website at www.palsgaard.com.

Taste 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 A/SDK-7130 Juelsminde, DenmarkPhone +45 76 82 76 82Fax +45 76 82 76 83direct@palsgaard.dkwww.palsgaard.com

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