Emulsifiers & Stabilizers
FOR SAUCES AND DRESSINGS
Palsgaard® has a large portfolio of emulsifiers and stabilizers compounds available, helping you to formulate products with the exact characteristics you require.
We can help you to optimise:
- Mouth-feel and creaminess
- Stability and water absorption
- Fat content and viscosity
- Shelf-life
- Adherence
- Pourability
- Transparency
- Heat/thaw stability
Solutions:
Mayonnaise for salads:
We recommend Palsgaard® 5228 (mixture of starch, gums and gelatin) and Palsgaard® 5248 (mixture of starch and gums) to produce a creamy and stable salad mayonnaise without water separation.
Low-fat mayonnaises:
We recommend Palsgaard® 5248, which contains modified starch and gums, or a complete mix such as Palsgaard® 5344, which contains powdered egg yolk, modified starch, and gums. For mayonnaise with very low fat content, we recommend Palsgaard® 3-6-9.
Traditional mayonnaise:
We recommend Palsgaard® 5308 and Palsgaard® 5232 for a stable and creamy mayonnaise with a long shelf life.
Sauces and dressings:
For fat-free sauces and dressings we recommend Palsgaard® 5301. Palsgaard® 5232 can be used for fat and fat-free products.
For more information about the products, contact a Meld commercial advisor.
