Emulsifier and stabiliser systems for sauces

What's right for your sauces?

Key features
  • Tailor-made stabiliser systems for sauces
  • Easy to dose powders
  • Non-GMO
  • Kosher / Halal-certified
  • Produced in CO2-neutral factories
Key benefits
  • Very good heat stability when produced or consumed hot
  • Good mouth-feel and texture
  • Adjustable viscosity and texture
  • High stability of the finished product during its entire shelf-life
  • High or low viscosity as required
  • Excellent texture and creamy mouth-feel

Which emulsifier/stabiliser combination is right for you?

 

Application Fat % Emulsifier Process Ingredients Contains eggs Certification Solution
Fat-free to reduced-fat sauces 0.5 - 60% Milk proteins Cold E1422, E412, E415 - Kosher
Halal
Palsgaard® 1-2-3
Sauces 25 - 30% Milk proteins included in the system Cold E1412, skimmed milk powder, milk protein, E412, E410, E401 -   Palsgaard® 5202
Cold sauces 0 - 10% Egg yolk Cold E412, E415 Kosher
Halal
Palsgaard® 5232
Reduced-fat all vegetable sauce 10 - 30% Emulsifying starches Cold E1442, E1450, E412, E415 - Kosher
Halal
Palsgaard® 5423

 

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 as well as sauces.

    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

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  • 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

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  • 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.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

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