Palsgaard offers the right stabilizer and stabilizer/emulsifier solutions for a wide range of different sauces on the market - regardless of fat content.
Sauces often contain up to 40% fat, and egg yolk can be applied as an emulsifier. Alternative emulsifying solutions such as citric acid esters of mono- and diglycerides of fatty acids, milk proteins or emulsifying starches can also be used.
Fat-free sauces require stabilizers only to stabilize the water and ensure the homogenous suspension of spices and herbs. Choosing Palsgaard stabilizer solutions for fat-free sauces helps to provide:
For fat-free sauces we recommend Palsgaard® 5243, a blend of modified starches and gums or Palsgaard® 5232, a blend of gums. These products are often used as starting points when helping customers create new recipes or adjusting existing formulations.
We've made a selection of our most popular recipes for sauces available for you to download. These recipes are often used as the starting point for working together with you, and are then adjusted to fit your local sensory preferences, raw materials and production facilities.You can download our recipe suggestions and the matching product profiles on this page. For advice on how to tailor the recipes to fit your needs, and to order samples of our stabilizer blends for sauces, please contact your local Palsgaard partner.
Check out our video explaining how we work with mayonnaise producers around the world
Business Unit Manager, Mexico & LATAM