Palsgaard OilBinder 01 - fat reduction in cakes, confectionery and margarine

Palsgaard® OilBinder 01 is a stabiliser for chocolate spreads, tahina/halva and peanut butter. It also works wonders as an oilbinder in cakes made with liquid oils, stabilizing the remaining oil in the cake creating a nice texture without oiling out. Palsgaard® OilBinder 01's crystallising effect can also help in slowly crystallisation fat mixtures like trans fatty acid recipes because it works as an efficient crystal promoter and oil absorber. The oil-absorbing effect of Palsgaard® OilBinder 01 is very effective in semi-liquid products which contain a high amount of liquid oil, such as liquid margarine and liquid or pumpable shortenings. 

Palsgaard® OilBinder 01 is all-vegetable, trans-free and non-GMO.
Ask us about our recipe suggestions for better-for-you cake mixes at our booth at FI Europe.