Palsgaard Dairy

Would you like to improve the mouth-feel and shelf-life of your chocolate milk? Investigate  better water holding capacity for your yoghurt? Or improve the protein stability in your UHT whipping cream? Palsgaard offers a wide and unique range of emulsifier and stabilizer blends and the expert application knowhow to help you achieve your goals.

We can help you to optimize:

  • water retention
  • texture
  • mouth-feel
  • whippability
  • foam structure
  • overrun
  • emulsion stability
  • viscosity
  • protein stability