Download PDF

    Palsgaard® 5245

    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.

    Click download or on the picture to read more.

    Product profile - fine foods.png