Emulsifier and stabiliser systems for sauces

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 mouthfeel 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 mouthfeel

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® 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

    Request access to view additional product details.