Emulsifier and stabiliser systems for salad dressings

How we can help you

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
  • Excellent emulsion stability
  • Good pourability and short texture
  • Homogeneous and stable suspension of spices and herbs in the dressing
  • Improved mouth-feel
  • An all-vegetable-based dressing if required
  • Transparency and viscosity as desired
  • Adherence to the salad

Which emulsifier/stabiliser combination is right for you?

Application Fat % Emulsifier Process Ingredients Contains eggs Certification Solution
Fat-free to reduced-fat dressings 0.5 - 60% Egg yolk Cold E1422, E412, E415 Kosher
Halal
Palsgaard® 1-2-3
Dressing 35 - 80% Egg yolk Cold E412, E415 Kosher
Halal
Palsgaard® 5232
Egg-free dressing 35 - 50% Milk proteins included in the system Cold E1412, skimmed milk powder, milk protein, E412, E410, E401 - - Palsgaard® 5202
Very clear dressing 0% - Warm E407, dextrose, E410 - Kosher
Halal
Palsgaard® 5301

Why choosing the right stabiliser system matters

Dressings normally contain up to 40% fat, requiring an emulsifier/stabiliser solution. The stabilisers bind the water in the dressing and keep the spices and herbs in a stable suspension. The emulsifier creates and ensures emulsion stability. Other demands include short texture and pourability, as dressings are often available bottled.

Dressings without fat require stabilisers only for stabilizing the water and for homogeneously suspending the spices and herbs. The edible quality of fat-free dressings will depend very much on other ingredients in the dressing and salad, placing very specific demands on the dressing.

Contact us today to learn more about how we can help you create stable and creamy salad dressings.

Emulsifier/stabiliser overview

  • Palsgaard® 1-2-3
    DESCRIPTION

    Palsgaard® 1-2-3 is a stabiliser system for cold process. 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
    • Kosher / Halal-certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details.

  • 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
    • Kosher / Halal-certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® 5202
    DESCRIPTION

    Palsgaard® 5202 is a mixture of vegetable hydrocolloids, modified starch and milk solids serving as stabiliser system for mayonnaise and related products with 35-50% oil to be produced by cold process.

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

    Request access to view additional product details.

  • Palsgaard® 5301
    DESCRIPTION

    Palsgaard® 5301 is a mixture of vegetable hydrocolloids serving as stabiliser/thickening agent for dressings with and without oil.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.