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Palsgaard has an impressive
history in food ingredients. The company began in 1919 when
EMULSION A/S was founded by Ejnar Viggo Schou. This company
was the first in the world to specialise in the manufacture
of emulsifiers for the food industry.
Ejnar Schou invented the double cooling drum,
patented in 1907, which revolutionised the margarine industry.
In 1922, the company introduced the first industrially manufactured
emulsifier, sold under the name Palsgaard Emulsion Oil (PEO).
Palsgaard is owned by the Schou Foundation,
an independent, self-governing institution. The ownership of
Palsgaard allows for longer term planning and development, and
Palsgaard today has several patented and unique food ingredients.
Today,
Palsgaard continues to manufacture emulsifiers but
has expanded the areas of application to include chocolate
and confectionery, bakery, dairy, ice cream and of course,
margarines.
Hawkins Watts New Zealand has represented
Palsgaard since 1995 particularly in the
areas of chocolate, bakery and ice cream.
Palsgaard is world leader in the development
of emulsifiers for chocolate including
high activity PGPR and a patented range
of Emulpals products for cakes and sponges.
Palsgaard also manufactures a large range of emulsifier and stabiliser systems
for ice cream and dairy applications, including
integrated blends with a high level of unsaturated monoglycerides.
Hawkins Watts New Zealand’s immediate
contact is with Palsgaard Asia-Pacific
in Singapore, where they have a new Applications
Centre fully equipped with ice cream, UHT
beverage and bakery pilot plant facilities.
The Singapore applications centre works
closely with Hawkins Watts New Zealand on a variety of projects
in collaboration with our New Zealand customers.
 If
you would like more information on the
Palsgaard range and how Hawkins Watts New Zealand can assist
please contact Sandra Murray. |
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