Palsgaard Delivers World Class Stabilisers For Mayonnaises
    Condiments

    Emulsifier and stabiliser systems for mayonnaise

    Palsgaard offers a number of emulsifier and stabiliser systems tailored to meet the multiple demands faced by mayonnaise producers. No matter what fat content, ingredient requirements and functionality you're looking for, we're here to help.

    Just the right blend of emulsifiers, stabilisers and mayonnaise know-how

    Emulsifiers and stabilisers only make up a small part of the final mayonnaise, but they have a significant impact on quality. Determining the right combination is, therefore, extremely important in order to obtain desired characteristics. And our technical teams like nothing more than helping you to find that exact combination!

    Contact us today to order samples of our emulsifier and stabiliser systems and try them in our extensive library of recipes.

    Contact us
    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 mouthfeel 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
    Condiment emulsifiers and stabilisers - for creaminess and stability in sauces, dressings and mayonnaises
    View brochure Condiment emulsifiers and stabilisers - for creaminess and stability in sauces, dressings and mayonnaises
    Poster
    how we can help

    Innovation starts with experts

    Take advantage of our unique insights into consumer trends and specific local requirements, and choose Palsgaard for your next innovative project. Whether you want to develop a new fat-free dressing, create a low-fat mayonnaise or optimise a recipe for your heat-stable sauce, we’ll work with you to find the best solution.

    Find out how we can help you here:

    Application support

    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.

    The texture is probably the most difficult parameter to deal with when developing 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 in 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.

    Solutions

    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 mayonnaise and dressings with up to 60% fat content.

       

       

      KEY FEATURES AND BENEFITS
      • Ensures the stabilisation of the oil-in-water emulsion
      • Improves the mouthfeel 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 and recipe suggestions.

    • Palsgaard® 5232
      DESCRIPTION

      Palsgaard® 5232 is a blend of vegetable hydrocolloids serving as a 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® 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
      • Kosher / Halal-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 mayonnaise, 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 specially 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 specially 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.

    Related content

    share our expertise in our
    Condiments application centre
    Technical article
    How to beat the egg costs in mayonnaise
    Technical article
    How to make a low-fat or a fat-reduced mayonnaise
    technical article
    How to simplify your mayonnaise production

    Why Choose Palsgaard

    We're specialists in Emulsifiers and Stabilisers We deliver customer-tailored solutions We share our expertise We're a responsible company

    About Us

    Our Business Our Solutions Our Services CSR reports Our Privacy and Cookie policy Website Disclaimer Our Sales and Delivery Conditions Se Fødevarestyrelsens smiley-rapporter

    Contact Us

    Offices & locations

    Follow us

    Palsgaard - in short

    We help customers improve their business

    CO2 neutral websiteClick for the BBB Business Review of this Food Manufacturers, Wholesalers, Distributors in Morris Plains NJOur company is credit worthy according to Bisnode's credit assessment system that is based on a number of decision rules. This credit rating is updated on a daily basis, and always shows the current rating and date.
    Copyright© 2018 Palsgaard