Emulsifier solutions for margarine Making your business
Transcription
Emulsifier solutions for margarine Making your business
we are e x p e r t s in e mul s i f i e rs and stabilizers for bakery, confectionery, dairy, ice cream, margarine and fine foods - and we happy to share our expertise. our company values can be defined are in just three words : loyalty, responsibility and we aim to be the preferred partner commitment. and supplier of quality products, application service and knowhow to regional and m u l t i - n a t i o n a l food companies. to Palsgaard l o y a l t y means that we act as a reliable and honourable business partner for our customers. we treat information confidentially and know how to keep a business secret. to Palsgaard r e s p o n s i b i l i t y means caring about the environment and being aware of our corporate social responsibility; we have a goal to be CO 2 neutral by 2020 and are members of SEDEX and RSPO. to Palsgaard c o m m i t m e n t means we are dedicated to getting the best results for our customers’ products - to the benefit of their customers. we care about our employees and have a declared aim that Palsgaard must be a pleasant place to work. Palsgaard we know that our most important resource is the k n o w - h o w and d e d i c a t i o n found in our employees. we are committed to getting the best results with our products in our pilot plants and in your facilities. at Palsgaard we don’t sell standard solutions - we start with your needs. Palsgaard - Heart Working heart work is the best way to achieve success - let us help you get it. our products are produced according to the Heart Working People strictest quality criteria. we are experts in emulsifiers and stabilizers and we are happy to share our Emulsifier solutions for margarine Making your business come together Aeration Crystallization Fat reduction expertise with you. let our pilot plants help you shorten the step between idea and your new product. heart work is the best way to succeed - let us help you do so. Plastification Emulsifying nature and industry to evolve your business Experience never gets old Global spread – local knowledge The history of commercial emulsifiers is the history of Our global approach, however, is more than just a mindset. Palsgaard. In 1920 Danish entrepreneur and former CEO Palsgaard maintains production facilities in Denmark, Mexico, of the world’s largest margarine factory, Einar Viggo Schou, China, the Netherlands as well as a new factory in Malaysia. invented the world’s first commercial emulsifier in the trial labs Furthermore we operate application centres in Denmark, he had set up around his home in the beautiful 12th century Singapore, China, Mexico and Dubai and a sales organization Palsgaard Manor. covering more than 100 countries around the world. Since then Palsgaard has continued to grow as an industry Our global presence allows us to meet the local challenges pioneer. We remain dedicated to aiding our customers in of our customers. We know that there is so much more to developing their businesses and products by means of ours margarine production than the ingredients: Local conditions – not only within margarine but also in bakery, confectionery, and the production line itself all play a critical role – as do the dairy, ice cream, mayonaise and dressings. availability and demand for any given ingredient. Besides our innovative emulsifiers, this knowledge makes us an invaluable Team up and experience Innovation by Doing partner to our customers around the world. We take great pride in creating new products, solutions and production processes in close cooperation with our customers, Driven by innovation – owned by a foundation many of whom are frequent visitors to our margarine pilot We are driven by innovation and curiousity on the behalf of plants at Palsgaard in Denmark, Mexico and Singapore. Here, our customers, and our ownership structure allows us to be. we test our way forward in both products and processes. We Palsgaard is owned by the Schou Foundation, whose purpose call it Innovation by Doing. The process of co-creation is at is to support research and development as well as to ensure the very heart of Palsgaard along with our dedication to a that Palsgaard is a good place to work. This is what makes us sustainable, ethical and genuinely global business conduct. a company of heart working people. Palsgaard offers • Products manufactured according to ISO/FSSC 22000 and ISO 9001 (HACCP) • Kosher and Halal certified products • Non-GMO emulsifiers • RSPO (Roundtable on Sustainable Palm Oil) SCCS Mass Balance certified emulsifiers • CSR commitment, supports the UN Global Compact • SEDEX (Supplier Ethical Data Exhange) member Our pilot plants allow us to test new ideas. They also enable us to offer our customers access to hightech application installations in order to simulate both the composition and the exact production conditions of any margarine product anywhere in the world, making sure that the recipe matches their facilities. The Palsgaard factory in Denmark is located in scenic surroundings proving that nature and industry can emulsify and remain in stable harmony. The 12th century Palsgaard estate was the home and trial lab of founder Einar Viggo Schou and still remains the heart of Palsgaard. Emulsifiers for margarine – getting down to basics Palsgaard has been helping margarine manufacturers for almost a century. Today we produce close to 100 different emulsifiers for margarine, with even more in development. We continue to be a leader and innovator in emulsifiers for frying margarine, liquid margarine, table margarine, low-fat spreads, cake and cream margarine, puff pastry margarine and shortenings. All these types of margarine require the optimal combination of emulsifiers and process parameters – and we can help you find them. In addition Palsgaard offers an extensive database of recipe suggestions available for your inspiration. Aeration Crystallization Makes your product rise to the occasion Makes your product come together Aerated margarine products include cake margarine, cream Since margarine is a water-in-oil emulsion, crystallization is margarine and fillings. Emulsifiers must ensure a stable emulsion absolutely crucial to production. Crystallizers and emulsifiers in the margarine during both manufacturing and baking. These ensure a stable emulsion during both production and use of the emulsifiers impart a fine and stable water distribution to the margarine products. margarine and improve the creaming and whipping properties to deliver higher volume and increased softness. Your business potential is crystal clear The benefits of teaming up with us are crystal clear. At Cooperation is aeration to your business Palsgaard we are committed to helping you release the full Partnering with Palsgaard gives you more than the best aeration potential of your products and your business. Our emulsifiers emulsifiers on the market. You also benefit from the innovation and the extensive knowledge of our experienced staff are what and creativity that we pursue in our unique pilot plants and from make it all come together. expert advice on both products and production. Fat reduction Plastification What customers are requesting Helps your products down the stretch Consumers are continuously challenging the food industry to Good plasticity is essential to puff pastry margarine. The reduce fat in many products, not least in margarine and the plasticity of the finished margarine depends on emulsifiers, foods in which margarine is an ingredient. This increases the crystallizers, the composition of the fat blend and on processing call for further innovation of emulsifiers that can help ensure the conditions. Palsgaard helps you improve the functionality and stability and properties of margarine products while reducing plasticity of your puff pastry margarine, so your customer’s their fat content as much as possible. Palsgaard is constantly puff pastries get better lamination, lift and mouth feel. striving to help our customers meet these demands. Stretch the boundaries of your business Make your production as lean as your products Palsgaard emulsifiers let you stretch five kilos of margarine The demand for leanness does not only apply to margarine across 500 square metres. But they also let you stretch products. It also applies to margarine production. Partnering the boundaries of your product, innovation and your entire with Palsgaard gives you access to our extensive knowhow business. in margarine production processes so you can produce your products efficiently and with consistent high quality. Aeration Cake margarine Makes a voluminous difference Good structure in crumb and cooperation Cake margarine is specifically designed to incorporate air and We do more than just supply you with the right emulsifiers. At impart stability to the batter and the final product. Palsgaard Palsgaard we can optimize emulsifier and fat compositions in emulsifiers – alongside optimal fat composition – let you create our pilot plants, and recommend adjustments to the processing highly functional margarines with the qualities you desire. equipment. We know how emulsifiers work in cake systems, and we focus on: The purpose of a high functional cake margarine is to provide: • high volume in the baked cake • good, homogenous crumb structure • soft and delicious cake. • increasing the creaminess of the margarine, so that it is easier to incorporate more air and increase the fat distribution in the batter • increasing batter viscosity so it retains more air In order to obtain this, it is crucial that the margarine has a • protecting air bubbles to ensure expansion during baking very short and creamy structure. The ideal structure is best • ensuring a high number of small air bubbles to deliver achieved by using the right types of oils, the right processing homogenous crumb structure. conditions, proper tempering – and the right emulsifier. Our facilities allow us to simulate exact production equipment In addition to our margarine pilot plants we also have test and conditions, but we are also used to working with customers facilities for both craft and industrial bakeries. This allows us to and processes at their local production sites. test final consumer products baked with margarines containing Palsgaard emulsifiers – so you’re sure to get the results you need for your business-to-business. Cream margarine A nice touch Make your products look great Cream margarine is used for cake fillings and decoration. Palsgaard offers you the right emulsifier solution for your While cream composition varies, it is generally produced by margarine so that you can create creams that: whipping margarine together with powdered sugar, syrup or other ingredients. This places different demands on the quality • have high overrun of the cream margarine. • are highly stable so they do not collapse during production, cake decoration or shelf life The role of an emulsifier for cream margarine is to provide: • absorb liquid ingredients so they do not leak after production • high volume in the cream or filling • provide pleasant mouth feel • good, homogeneous cream that is easy to use in • maintain sharp, stable edges on cake decoration. confectionery production and in fine bakery • absorption of liquid ingredients so there are no subsequent leaks. In order to obtain this, it is crucial that the margarine has a very short and creamy structure. The ideal structure is best achieved by using the right types of oils, the right processing conditions, proper tempering – and the right emulsifier. Crystallization Crystallizing The potential of your product Making product and process come together Palsgaard offers a variety of crystallizers for promoting the Oil separation during storage is a typical problem for very crystallization process, oil absorbing ability and thermostability. soft, oil-rich products such as liquid margarine and spreads. Add to that our substantial know how in terms of production Elevated temperatures make the problem even worse, and it is conditions and facilities required to obtain the desired difficult to solve without changing the viscosity of the finished crystallization of your products. product. Palsgaard crystallizers and oil absorbers are used in: Our range of oil absorbers and crystallizers entrap liquid oil • liquid margarine and attach it to a net of very small crystals that are created • table margarine during cooling. This means no oil separation in the finished • low fat spreads product – even when it is stored at elevated temperatures. In • cake and cream margarine simple terms, these features make your product come together • puff pastry and Danish pastry margarine and stay that way. • shortenings. Much like the way that Palsgaard makes your products and production processes come together. Our extensive knowledge of the right ingredients and the optimal conditions for creating the products your customers demand help you make it all come together. Crystal clear Advantages of cooperation When demands and solutions come together At Palsgaard we continue to build on the groundbreaking At Palsgaard we are determined to help our customers meet innovations of our founder Einar V. Schou, who revolutionized increasing consumer demands for e.g. liquid margarine without the margarine industry by inventing the Palsgaard Emulsion compromising product quality. It’s all about making your product Oil. Ever since our pilot plants and other extensive testing come together in the form your customers are asking for. facilities have provided both Palsgaard and our customers with the unique opportunity of Innovation by Doing. We know that there is much more to the crystallization process than the crystallizers. That is why we provide you with worldclass advice on how to secure the right processing conditions in terms of temperature, pressure and other conditions that crystallization processes in your production facilities demand. Liquid margarine with Palsgaard crystallizer Liquid margarine without Palsgaard crystallizer Fat reduction Fat reduction In high demand When consumers want less, we do more The pioneering spirit of Palsgaard grows even more important Palsgaard continues to help customers meet growing day by day, as consumer demands for specific properties of consumer demand for products with lower fat content. food products continue to increase. Our emulsifier solutions for low-fat and very-low-fat spreads Reducing fat content in margarines places several demands provide key advantages: on emulsifiers, as less fat and more water affects both • Fine and stable water distribution emulsion stability and crystallization. In bakery margarine, • Reduced surface tension between water and fat phases for example, lowering fat content without properly introducing • Stabilized water-in-oil emulsion during emulsification and counter measures such as the right emulsifiers impacts margarine performance both in dough preparation and in the baked goods. For years Palsgaard has focused on creating successful solutions for fat reduction in: • low-fat spreads • liquid margarine • household margarine • frying margarine • cream margarine • puff pastry margarine • baking compounds. crystallization. Wide spread innovation Amazing products A truly low-fat spread At Palsgaard we continue to push the boundaries of emulsifier We successfully manufactured a high quality spread with only properties so customers can grow into profitable new 10 percent fat. Results-oriented innovation is at the heart of product categories. One innovation project has resulted in Palsgaard, and we never stop pursuing it. the manufacture of high-quality, low-fat spreads with only 10 percent fat. Our solution meets these demands: 80% fat 40% fat 10% fat • As low as 10% fat content • No hydrogenated emulsifiers • No hydrogenated oils or fats 100 • No allergenic ingredients 90 • Non GMO 80 • No trans fatty acids (<1 percent). Changing customer demands and lower production costs are 70 60 50 40 challenges that we face every day. What are the challenges 30 that make up your day? Team up with Palsgaard and let us find 20 a solution together. 10 0 FAT WATER Plastification Plastification What it’s all about Putting the puff in your pastry Stretching five kilos of margarine across 500 square metres Palsgaard offers a wide range of emulsifiers that are particularly places extreme demands on plasticity. Breakage is not well suited for margarines used in high-fat and fat-reduced puff an option. Good lift is a must, as is perfect flake structure. pastries and yeast-raised products. Palsgaard’s emulsifiers Add to this the growing demand for low-fat content, and the give you the following advantages: challenges look daunting. This is where Palsgaard steps in – and creates value for our customers. • Fine and stable water distribution • Improved plasticity Even the best emulsifier systems for pastry margarine can’t ensure correct margarine plastification or good baking results without the proper processing conditions and fat combinations. • Stable emulsion during both manufacturing and baking purposes • Good lamination and expansion in the laminated baked pastry. Emulsifiers do more than add emulsion and product stability. They also affect the crystallization speed and improve plasticity As for all types of margarine, ensuring ideal baking properties as well as layer separation and lift in laminated dough systems. requires more than simply developing and combining the right ingredients. Optimizing production processes and conditions are equally important to the quality of your end product – and ultimately to the success of your business. Fat reduction The right emulsifier combination Stretching without breaking Choosing the right combination of emulsifiers enables you When baking puff pastries, it is important to keep layers of to reduce the fat content in margarine for Danish pastry and margarine and dough separate until the proteins denaturize croissants from 80 to 50 percent while still providing a stable, and the starches begin to swell. The right combination of dry and plastic Danish pastry margarine. During baking this emulsifiers gives good, stable margarine emulsion during the emulsifier combination ensures an expansion and lamination of baking process and subsequent excellent baking results. a 50 percent fat margarine similar to Danish pastry baked with 80 percent fat margarine. In fact, our emulsifier systems have been successfully tested in recipes with as little as 35 percent fat. Good expansion Regular layers DOUGH At Palsgaard’s pilot plants, we can simulate and optimize production setups to get things right. We know how to optimize emulifiers, ingredients, recipes and processes. Either way, it’s H2O STEAM MARGARINE H2O DOUGH MARGARINE STEAM DOUGH all about the right combination. H2O Poor expansion Hard and brittle Puff Pastry Margarine DOUGH MARGARINE H2O STEAM H2O DOUGH MARGARINE DOUGH STEAM H2O Before baking During baking Melting point, approx. Shelf life, months Appearance Ingredients Rape seed 90 1 70 24 Powder/pellets E471 Palsgaard® DMG 0093 Palm 90 1 65 24 Powder/pellets E471 ® Palsgaard DMG 0291 Rape seed 90 60-70 52 12 Pellets E471 Palsgaard DMG 0295 Sunflower 90 105 45 12 Paste E471 Palsgaard DMG 0298 Sunflower, HO 90 70 40 12 Paste E471 ® Palsgaard PGE 1105 Vegetable * * 38 12 Paste E475 ® Palsgaard PGE 1117 Vegetable * * 25 12 Paste E475 Palsgaard PGE 1155 Vegetable * * 15 12 Liquid E475 Palsgaard 1388 Vegetable 30 * 20 12 Liquid at 25°C E471, E475 Palsgaard® 6111 Rape seed 0 3 60 24 Powder/pellets None Palsgaard 6112 Vegetable 0 2 57 24 Powder/pellets None Palsgaard 6115 Vegetable 0 3 59 24 Powder None Palsgaard 6118 Vegetable non hydro. 0 16 60 24 Pellets None Palsgaard® 6120 Vegetable 10 3 60 24 Powder E471 Palsgaard® 6151 Vegetable 10 3 62 24 Powder E471 Palsgaard® DMG 0291 Rape seed 90 60-70 52 12 Pellets E471 Palsgaard DMG 0298 Sunflower, HO 90 70 40 12 Paste E471 Palsgaard® DMG 0295 Sunflower 90 105 45 12 Paste E471 Palsgaard® PGPR 4110 Castor oil * * * 24 Liquid E476 Palsgaard® PGPR 4175 Castor oil * * * 24 Liquid E476 Palsgaard 6111 Rape seed * 3 60 24 Powder/pellets None ® Palsgaard 6151 Vegetable 10 3 62 24 Powder E471 Palsgaard® DMG 0091 Rape seed 90 1 70 24 Powder/pellets E471 Palsgaard DMG 0093 Palm 90 1 65 24 Powder/pellets E471 Palsgaard 1302 Vegetable 30 2 57 12 Pellets E471, E475 Palsgaard 1304 Vegetable 30 2 60 12 Pellets E471, E475 Palsgaard 1311 Vegetable * * 50 12 Block E472c, E475 Vegetable 45 * 30 12 Paste E471, E472c, E475 ® ® Fat reductions Crystallization ® ® ® ® ® ® ® ® ® ® Palsgaard 1325 ® Iodine value, max. Lipid source Palsgaard® DMG 0091 ® Plastification Monoglycerides, min. content Product name Aeration Palsgaard's emulsifiers for margarine * numbers not applicable Margarine production Process Oil Emulsifier OIL BLEND EMULSIFIER BLEND Water WATER PHASE Mayonnaise Oil/ Water Emulsion Margarine Water /Oil Emulsion Pin Rotor Machine C1: Initiation of crystallization. Mixing and minimization of water droplets. Cylinder Product Cooling medium Scraper Rotor shaft C1 PRM PRM: Mixing and agitation of the crystallized margarine. Resting time for crystallization. C2 Mixing tank C2: Scraping off the crystallized margarine from the surface of the tube chillers. C3 Final product Resting tube C4 C3: Scraping off the crystallized margarine from the surface of the tube chillers. SOLID SOFT C4: Crystallization and removal of recrystallization heat. LIQUID Time scale Palsgaard emulsifier types Time: Processes: Sec Super cooling 0-10 min Crystallization 1-10 min Aggregation 3-10 min Network compaction Min. - month Recrystallistaion Polymorphic transition Primary crystal bond structure (firm) Fat structure: E471 Palsgaard ® DMG E471 Palsgaard ® MDG E472b Palsgaard ® LACTEM E472c Palsgaard ® CITREM E475 Palsgaard ® PGE E476 Palsgaard ® PGPR E477 Palsgaard ® PGMS E481 Palsgaard ® SSL E482 Palsgaard ® CSL E492 Palsgaard ® STS Secondary crystal bond structure (plastic) we are e x p e r t s in e mu ls if ie rs and stabilizers for bakery, confectionery, dairy, ice cream, margarine and fine foods - and we are happy to share our expertise. our company values can be defined in just three words : commitment. loyalty, responsibility and aim to be the preferred partner products, application service and knowwe are members of SEDEX and RSPO. to Palsgaard c o m m i t m e n t means we are dedicated to getting the best results for our customers’ products - to the benefit of their customers. we care about our employees and have a declared aim that Palsgaard must be a pleasant place to work. Palsgaard we know that our most important resource is the k n o w- h o w and d e d ic a t io n found in our employees. we are committed to getting the best results with our products in our pilot plants and in your facilities. at Palsgaard we don’t sell standard solutions - we start with your needs. Palsgaard - Heart Working heart work is the best way to achieve success - let us help you get it. our products are produced according to the Heart Working People strictest quality criteria. we are experts in emulsifiers and stabilizers and we are happy to share our expertise with you. let our pilot plants help you shorten the step between idea Heart working people Doing a good job for our customers is something we have very much at heart, and it has been like this for almost a century. and your new product. heart work is the best way to succeed - let us help Palsgaard has a unique, warm-hearted culture, which originates from our founders, who were very socially oriented you do so. people. This spirit is the way we work today with all of our business relations – hard and with our hearts in the right place. Jakob Thøisen, CEO, Palsgaard A/S Palsgaard A/S DK-7130 Juelsminde, Denmark Phone +45 76 82 76 82 Fax +45 76 82 76 83 [email protected] www.palsgaard.com Climate neutralized This CO2-neutral brochure was produced under the auspices of the Graphic Association of Denmark and has been made climate-neutral through the purchase of CO2 quotas. This brochure complies with the environmental requirements made of the Nordic Swan Mark. Licence number: 541 309 The paper used for this brochure complies with FSC (Forest Stewardship Council) standards for ethical and sustainable forestry and wood products. Palsgaard is a registered trademark of Palsgaard A/S. Layout: Gravity. October 2013. Print: Vest Tryk ApS, October 2013. © Palsgaard A/S, October 2013. All rights reserved. and supplier of quality how to regional and m u l t i - n a t i o n a l food companies. to Palsgaard l o y a l t y means that we act as a reliable and honourable business partner for our customers. we treat information confidentially and know how to keep a business secret. to Palsgaard r e s p o n s i b i l i t y means caring about the environment and being aware of our corporate social responsibility; we have a goal to be CO 2 neutral by 2020 and