Since our founder Einar Viggo Schou invented the Palsgaard Emulsion Oil more than a century ago, Palsgaard has been helping margarine manufacturers around the world make the most of the ability to successfully mix oil and water. Today, we offer a wide range of emulsifiers, custom-designed to meet the specific requirements of each type of margarine – from household margarines such as low fat spreads and brick or liquid margarines for frying and baking to more technical bakery margarines, such as cake, cream and puff pastry margarines.