Emulsifiers and stabilizers for sauces

Palsgaard offers the right stabilizer and stabilizer / emulsifier solutions for a wide range of different sauces on the market regardless of fat content.

Sauces containing fat

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 in sauces.

When producing this type of sauce
the manufacturer is often faced with challenges regarding:

• Resistance to heat treatment if consumed warm
• High or low viscosity as required
• Mouth feel and texture

Palsgaard's wide range of stabilizer or emulsifier/stabilizer solutions for sauces containing fat will help you achieve:

• Very good heat stability, if produced or consumed warm
• Excellent mouth feel
• Viscosity and texture that can be adjusted to meet the desired standard

For sauces containing fat we recommend Palsgaard^® 5202, a blend of modified starches, skimmed milk powder and gums, or Palsgaard^® 5245, a blend of modified starches and gums. These products are  often used as starting points when helping customers create new recipes or adjust existing formulations.

Sauces without fat

Fat-free sauces require stabilizers only for stabilizing the water and for ensuring the homogenous suspension of spices and herbs.

When producing fat-free sauces
the manufacturer is often faced with challenges regarding:

• Resistance to heat treatment if consumed warm
• High or low viscosity as required
• Mouth feel and texture

By choosing Palsgaard stabilizer solutions for fat-free sauces, you will achieve:

• Excellent texture and creamy mouth-feel
• High stability

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.

Try our recipe suggestions for sauces

As a new feature, we have made a selection of our most popluar recipes for sauces available for you to download. These recipes are often used as the starting point for a partnership with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities.

Download our select recipe suggestions and the matching product profiles on this page.

For advice on how to tailor the recipes to fit your needs and order samples of our stabilizer blends for sauces, please contact your local Palsgaard partner.