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    Palsgaard® 1-2-3

    Fine food mayo mini

    Palsgaard® 1-2-3

    Click download or on the product profile to read more. Palsgaard® 1-2-3 is a stabilizer system for cold process and the emulsifier system is typical 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.
    The use of Palsgaard® 1-2-3 in this wide range of products does not demand changes in the process or the process equipment.