How to Successfully Manufacture a Low-Fat Margarine Spread with Only 10% Fat

By Palsgaard

It is a well-known fact that consumers are requesting healthier foods with an increasingly lower fat content. This is also true for margarine spreads. Based on 100 years of experience creating emulsifiers for the margarine industry, Palsgaard is therefore pleased to present an emulsifier system which makes it possible to lower the fat content to as low as 10%. This article explains both how the emulsifier system works and how to get the correct processing conditions.

Enter your details below to view the free white paper

By downloading this whitepaper, you acknowledge that GlobalData may share your information with our white paper partners/sponsors who may contact you directly with information on their products and services.

Visit our Privacy Policy for more information about our services, how GlobalData may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications. Our services are intended for corporate subscribers and you warrant that the email address submitted is your corporate email address.