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.
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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.
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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.
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