A line of non-­hydrogenated, trans-fat-free emulsifiers has been introduced by Palsgaard for baking and margarine applications. They are also non-GMO. Palsgaard PGE 1155 liquid emulsifier is particularly effective in whipped cream margarines and fillings, cake margarines, shortenings and other fat systems for cake baking. It combines lipophilic emulsifiers (mono- and diglycerides based on high-oleic sunflower oil) with hydrophilic emulsifiers (polyglycerol ester also based on high-oleic sunflower oil).
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