Emulsifiers & stabilizers
Mixture of vegetable hydrocolloids, modified starch and milk
For mayonnaise and related products with 35-50% oil. Cold
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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