Mixture of vegetable hydrocolloids and modified starch.
This mixture of stabilizers and thickening agents is especially
developed for mayonnaise containing 35-50% oil and egg yolk. Cold
process. The finish mayonnaise is suitable for mixing with fruits,
vegetables, fish or meat products.
Palsgaard® 5245 need to be mixed with oil in the
ratio 1:3 when added into the water phase.