At Palsgaard, we specialise in plant-based food emulsifiers, a field we've led for over 100 years. Our small yet crucial role in delivering delicious foods extends to non-food markets such as polymers and personal care.

A century of expertise
Since our founder Einar Viggo Schou invented the plant-based emulsifier in 1917, we've driven innovation through our seven global application centres.
Our food technology experts are dedicated to using our understanding of emulsifiers to drive constant innovation and empower the international food industry to explore new trends.

Nexus, our R&D sister company, advances emulsifier technology with significant scientific freedom, ensuring innovative solutions for Palsgaard's diverse applications. 

Impactful emulsifiers
Emulsifiers blend incompatible ingredients like water, oil, and air, significantly enhancing product quality. They enable stable emulsions, prevent oil separation, and control aeration and viscosity in bakery, confectionery, dairy, ice cream, margarine, and plant-based foods. Combined with stabilisers, they improve texture, mouthfeel, and shelf-life while supporting healthier food options.

Committed to responsibility
Since 1908, we've fostered a culture of responsibility, loyalty, and respect, celebrating our colleagues, families, and communities. Our ambition drives responsible sourcing, reduced energy consumption, and CO2 emissions. We address societal challenges such as food waste and safety and offer RSPO SG-certified emulsifiers.

Beyond food
Our emulsifiers also serve personal care and polymer markets, providing safe, sustainable alternatives to conventional additives. They enhance food packaging and help reduce food waste.

Owned by the Schou Foundation, we have more than 800 colleagues across 20 countries and six factories on four continents.

Join us in shaping the future of plant-based emulsifiers at Palsgaard.