Palsgaard Characteristic

Hello, anybody familiar with palsgaard? I just wondering, sometimes emulsion product such as cream cheese is really bad, but in vegan milk, the emulsion is per…

1. Food R&D Emeritus reply

   Dont blame Palsgaard but your ignorance. You used a wrong emulsifier for a targeted application Contact them relating your issues with their product and the application you need .…

2. Kevin_Woodman reply

   Hi Cola, Palsgaard is a PGPR (Poly Glycerol, Poly Ricoleate) which normally used as a viscosity modifier in chocolate to get it to flow well in moulds and help air bubbles escape.…

3. Food R&D Emeritus reply

   KEVIN palsgaard is only one of the Palsgaard emulsfier INcidentally they are among the well known supplier of It.Second is Danisco. But PGPR is only one of the number of emulsifie…

4. Cola reply

   Thanks Kevin, our suppliers said it’s another type of emulsifier like a better version of dmg lecithin. I think he’s wrong, i’ll try to learn about it myself then.

5. Food R&D Emeritus reply

   You were never clear what emulsifier you used from Palsgaard but immediately blamed the firm for problems you encounter in your applications. Others thought you used PGPR which in…