Palsgaard launches emulsifiers for very low fat spreads

Danish firm Palsgaard has launched a new emulsifier combination for very low fat spreads and butter with a fat content of between 10 and 15 per cent.

The aim is to help manufacturers tap into the growth of low fat spreads and low fat butters, a sector that has proved lucrative on the back of growing consumer demand for products with fewer calories.

In addition, Palsgaard believes that this demand offers manufacturers the possibility of producing cheaper products.

For years, reduced fat spreads and low fat spreads with a fat content of 60 per cent to 40 per cent have been very popular. But now, products with an even lower fat content of between 40 per cent to 10 per cent are possible.

By comparison with standard margarine with 80 per cent fat content, the production of low fat spreads and very low fat spreads is rather tricky with respect to emulsion stability, emulsion viscosity and organoleptical appearance.

However, Palsgaard has developed specific emulsifier combinations for each type of low fat spread that it claims addresses each of these challenges.

For example, Palsgaard has developed an emulsifier combination for low fat spreads and low fat butter with 40 per cent to 25 per cent fat content.

This includes soft distilled monoglycerides with iodine value 60 - 70 (E 471), Palsgaard 0291 special fats which crystallize very rapidly in beta-prime crystals, Palsgaard 6111 PGPR (Polyglycerol polyricinoleate, E 476) and Palsgaard 4110.

The PGPR (Palsgaard 4110) secures a highly stable emulsion in the emulsification tank, while the distilled monoglyceride (Palsgaard 0291) reduces the interfacial tension between the water and the fat. This secures a very good distribution of the water droplets in the emulsion and in the consumer product.

The beta-prime crystallizing triglyceride (Palsgaard 6111) crystallizes very rapidly in the tube chiller with the crystals functioning as physical barriers in the partly liquid emulsion. Furthermore, Palsgaard 6111 works as an oil absorber in the final products and prevents oiling out, coursed by higher distribution and storage temperatures.

For very low fat spreads and very low fat butter with 24 per cent to 10 per cent fat content. Palsgaard has developed an emulsifier combination that includes soft distilled monoglyceride with iodine value approx. 105 (E 471), Palsgaard 0295 PGPR (Polyglycerol polyricinoleate, E 476) and Palsgaard 4175.

The PGPR (Palsgaard 4175) secures a stable emulsion in the emulsion tank, but also provides a low viscosity in the emulsion which makes it possible to pump the emulsion to the tube chiller. The distilled monoglyceride (Palsgaard 0295) lowers the interfacial tension between the water and the fat phases.

Recent figures from Frost & Sullivan reveal emulsifiers, along with fat replacers, are leading growth in the food additive industry: since 2001 the market value of emulsifiers rose by some 5.6 per cent. Emulsifiers are used by food makers to reduce the surface tension between two immiscible phases at their interface - such as two liquids, a liquid and a gas, or a liquid and a solid - allowing them to mix.

The market for emulsifiers is also growing well and enjoying growth from increased industrialisation in geographical zones undergoing a change in economic dynamics.

China is the notable example, where growth in the Gross Domestic Product (GDP) in July 2004 grew 8.4 per cent year over year, compared to the UK for instance that saw GDP grow by just 3.2 per cent year, or France by 2.4 per cent, shows a recent report from investment bank Goldman Sachs.

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