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    Palsgaard® 5202

    Mixture of vegetable hydrocolloids, modified starch and milk solids.

    For mayonnaise and related products with 35-50% oil. Cold process.

    Palsgaard® 5202 need to be mixed with oil in the ratio 1:3 when added into the water phase. The water phase need to be at a pH not lower than pH 6, when adding Palsgaard® 5202 into the water phase.

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