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    Flexibility as key ingredient

    Flexibility as key ingredient

    Flexibility as key ingredient:
    From 0 - 60% fat in a mayonnaise with a single stabilizer compound

    Palsgaard® 1-2-3 is a stabilizer compound with the right composition of water binding ingredients which are able to meet the challenge of texture, viscosity and creaminess when it is used in mayonnaises from 0% fat to 60% fat. It is a possibility for producers to LEAN their logistic because it is only necessary to have one or a few stabilizer mixes in their production.

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