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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