Technical / White Paper
How to create a successful lecithin-free multi-purpose margarine with reduced salt content
Flexibility in margarine production has up until now been limited due to the need for melting the emulsifiers. Add to that increasing consumer demand for lecithin-free, non-GMO solutions and increasing consumer awareness of the salt content in food products, development of house-hold margarines are becoming increasingly difficult. With Palsgaard® Citrem 3212 this is all history.
