New and diverse emulsifier and stabiliser systems improve the performance of dairy products, such as fat-reduced yoghurts, heat-stable chocolate milk drinks and protein-free UHT whipping creams, drastically.
Formulating innovative dairy products requires quality raw materials from the best sources and optimum processing conditions. A detailed understanding of how recipe components and processing conditions interact with each other is essential and is all part of Palsgaard’s service to its customers.
The company work with its clients in great detail to clarify all the clients’ needs and product aspirations, and subsequently designs individual and successful recipes cooperatively.
Whatever the clients’ needs, Palsgaard’s team of industry experts helps them develop their product in one of its fully equipped application centres worldwide, for both milk-based and soy-based products.
