Emulsifier and stabiliser systems for mayonnaise

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Key features
  • Tailor-made emulsifier/stabiliser systems for mayonnaise
  • Easy to dose powders
  • Non-GMO
  • Kosher / Halal-certified
  • Produced in CO2-neutral factories
Key benefits
  • Improved mouth-feel and creaminess
  • Improved stability, even in very low-fat products
  • Viscosity control – from high to low
  • Extended shelf-life
  • Fat content range from 0 - 80%
  • High water absorption capacity in salad mayonnaises
  • Improved adherence to salad ingredients

Which emulsifier/stabiliser combination is right for you?

Application Fat % Emulsifier Ingredients Contains eggs Certification Solution
Fat-free to reduced-fat mayonnaises
Fat-free to reduced-fat salad mayonnaises with fillings
0.5 - 60% Egg yolk E1422, E412, E415 Kosher, Halal Palsgaard® 1-2-3
Traditional mayonnaise 80% Egg yolk E412, E415 Kosher, Halal Palsgaard® 5232
Reduced-fat mayonnaise
Reduced-fat salad mayonnaise
25-50% Egg yolk E1422, E1412, E412, E415 Kosher, Halal Palsgaard® 5242
Mayonnaise 50-80% Egg yolk E412, E415 Kosher, Halal Palsgaard® 5308
Low-fat all-vegetable mayonnaise 10-30% Emulsifying starches E1442, E1450, E412, E415 - Kosher, Halal Palsgaard® 5423
Low-fat all-vegetable mayonnaise 40-60% Emulsifying starches E1442, E1450, E412, E415 - Kosher, Halal Palsgaard® 5426

How to produce low-fat mayonnaise

Traditionally, mayonnaise is an oil-in-water emulsion stabilised by a blend of hydrocolloids and starches with an oil content of more than 65%. It’s considered a high-fat food, so it’s a no-go for many of today’s nutrition focused consumers. Low- or reduced-fat mayonnaise, on the other hand, is a growing market, with continually reducing oil content.

Texture is probably the most difficult parameter to deal with when developing a low-fat mayonnaise. As the amount of oil is reduced, the mayonnaise tends to become less creamy and stickier or gelled due to the high water content that needs to be bound by stabilisers.

Using hydrocolloids alone may result in a long sticky structure, and starch alone may result in taste problems because of the quantity required to bind the water, or a gelled structure. Proteins alone may also lead to a gelled structure and are less cost-efficient. And fibres may be a good water binder, but they tend to change the appearance of the mayonnaise.

In other words, a tricky process, but we’ll be happy to help you get it right. Find out more in this technical article.

Contact us today to learn more about how we can help create stable and creamy mayonnaise with a fat content as low as 0.5%.

Reducing or removing egg yolk?

Price variations of egg yolk is a challenge to mayonnaise and dressing manufacturers, making it difficult to keep a constant product price when one of the more expensive raw materials fluctuate significantly.

Palsgaard has developed a series of stabiliser solutions that will allow you to develop recipes completely without eggs or with reduced amounts of eggs – but with similar results as traditional recipes. Find out more in this technical article.

Contact us today to find out how to beat the egg costs in mayonnaise.

Emulsifier/stabiliser overview

  • Palsgaard® 1-2-3
    DESCRIPTION

    Palsgaard® 1-2-3 is a stabiliser-system for cold process and the emulsifier system is typically egg yolk, but also milk proteins and other proteins can be used.

    Palsgaard® 1-2-3 can be used in a wide range of products with different fat contents, from “fat free” mayonnaises and dressings with only 0.5% fat content to reduced fat mayonnaises and dressings with up to 60% fat content.

     

     

    KEY FEATURES AND BENEFITS
    • Ensures the stabilisation of the oil-in-water emulsion
    • Improves the mouth-feel of the mayonnaise / dressing
    • Improves the viscosity of the final product
    • Ensures a fine and homogeneous consistency, also at high temperatures and under acid conditions down to pH 3.5
    • Can be used in a wide range of different products without changing the equipment or the process
    • KosherHalal-certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® 5232
    DESCRIPTION

    Palsgaard® 5232 is a blend of vegetable hydrocolloids serving as stabiliser system for traditional mayonnaise with an 80% fat content, ketchup, salad cream, dressing, sauce etc, to be produced by cold process.

    KEY FEATURES AND BENEFITS
    • Ensures the stabilisation of the oil-in-water emulsion
    • Improves the viscosity of the final product
    • Ensures a fine and homogeneous consistency, also at high temperatures and under acid conditions down to pH 3.5
    • KosherHalal-certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details.

  • Palsgaard® 5242
    DESCRIPTION

    Palsgaard® 5242 is a mixture of stabilisers and thickening agents especially developed for mayonnaise containing 35-50% oil and egg yolk to be produced by cold process. The finished mayonnaise is suitable for mixing with fruits, vegetables, fish or meat products.

    KEY FEATURES AND BENEFITS
    • Ensures stabilisation of the oil-in-water emulsion
    • Improves the viscosity of the final product
    • Absorbs water liberated from the filling
    • Ensures a fine and homogeneous consistency, stable under acid conditions down to pH around 3.5
    • KosherHalal-certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® 5308
    DESCRIPTION

    Palsgaard® 5308 is a blend of vegetable hydrocolloids serving as stabiliser system for mayonnaises with a fat content ranging from 50-80%, salad creams, dressings, sauces etc.  to be produced by cold process.

    KEY FEATURES AND BENEFITS
    • Ensures the stabilisation of the oil-in-water emulsion
    • Improves the viscosity of the final product
    • Ensures a fine and homogeneous consistency, also at high temperatures and under acid conditions down to pH 3.5
    • KosherHalal-certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® 5423
    DESCRIPTION

    Palsgaard® 5423 is a combination of vegetable-based hydrocolloids and modified starches all having specific functionalities in the process and in the reduced-fat mayonnaises, dressing and sauces.

    Palsgaard® 5423 has stabilising and emulsifying properties at the same time and ensures a very stable oil-in-water emulsion combined with creaminess, short structure and viscosity.

    Palsgaard® 5423 can be used for mayonnaise, dressing and sauce products with 10-30% fat content and by using the cold process.

    Palsgaard® 5423 is especially developed for mayonnaise without egg yolk and without milk protein. It means a compound where the producers of mayonnaises, dressings and sauces only need to add water, sugar, preservatives, acids and mustard.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® 5426
    DESCRIPTION

    Palsgaard® 5426 is a combination of vegetable-based hydrocolloids and modified starches all having specific functionalities in the process and in the reduced-fat mayonnaises, dressings and sauces.

    Palsgaard® 5426 has stabilising and emulsifying properties at the same time and ensures a very stable oil-in-water emulsion combined with creaminess, short structure and viscosity.

    Palsgaard® 5426 can be used for mayonnaise, dressing and sauce products with 40-60% fat content and by using the cold process.

    Palsgaard® 5426 is especially developed for reduced fat mayonnaises without egg yolk, milk protein and other proteins. It means a compound where the producers of mayonnaises, dressings and sauces only need to add water, sugar, preservatives, acids and mustard.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.