Palsgaard® 1388

Few months ago i use Palsgaard® 1388 to make a cream cheese. But the emulsion always getting bad. So i try to do it again and change the palsgaard with DMG & L…

Food R&D Emeritus reply
Could you describe the composition of that ingredients. 1338 ..its not in the Palsgaard emulsifiers lists..maybe its specialists item..
Cola reply
Mono and diglycerides of fatty acids E 471 Polyglycerol esters of fatty acids E 475 Antioxidant, containing: Citric acid esters of mono and diglycerides of fatty acids E 472c Leci…
Food R&D Emeritus reply
So its compounded material not just an emulsifier. The composition implies it has aerating tendency as well as emulsification. So what youre looking for is plain emulsification an…
Food R&D Emeritus reply
I am right in my comments in another thread ,you did not understand what specific functionality youre looking for but just randomly used any available emulsifier from Palsgaard fr…
Cola reply
Well i actually need the aeration too and it does give benefit texture to the product. And by doing trial and error, i actually did it with the similar majority of ingredients but…
Food R&D Emeritus reply
Trying to find why it wont work with nary an understanding of surfactants science is pure guesswork. Its just like an ordinary guy using a pair of pliers to stick a nail, to the b…
Food R&D Emeritus reply
Qoute " The fact trying to find a reason why it isnt working and with other emulsifier is anothet prove that youre wrong" previous qoute "i try Palsgaard again randomly in a more…
Cola reply
That's a really weird analogy to describe a trial and error using what's available around. :sweat smile: I think to this point it's okay if you do not have the answer, you can ski…