Palsgaard® 1-2-3 vs. “Single ingredients” In recent years it has become increasingly popular for mayonnaise and dressing manufactures to pursue a strategy of purchasing single ingredients. However, companies that have chosen this strategy will need to use increasing amounts of resources on streamlining their stabilizer compositions for the different products and at the same time will also have additional costs for: • Extra quality control • Extra weighing • Adjustment of variation of raw materials • More traceability registration • Potentially more hazard handling • More R&D efforts. All of these costs can be avoided by choosing Palsgaard® 1-2-3. Summary Palsgaard® 1-2-3 is a superior stabilizer compound for use in the fine foods industry; it will comply with the demands from small to large productions based on LEAN production where Palsgaard® 1-2-3 covers the fat range from 0% to 60% in mayonnaises, dressings and sauce product types. It is Palsgaard’s philosophy to make production as simple as possible - from purchase to final product. At Palsgaard we take care of: • Quality control of incoming raw materials • Blending of raw materials • Quality control of every production batch. Standard 60% fat mayonnaise with Palsgaard® 1-2-3 Mayonnaise with 35% fat made with Palsgaard® 1-2-3 Mayonnaise with 0% fat made with Palsgaard® 1-2-3 200 150 100 Shear stress 50 0 -50 0 20 40 Shear rate 60 80 100 Figure 2: The flow curves above shows the viscosity for 3 different mayonnaises with contents ranging from 0 - 60% fat content. Looking at the nearly identical behaviour of the 3 curves, one can conclude that the viscosity and creaminess is the same for all 3 products. In short, Palsgaard® 1-2-3 offers these benefits: • Quality control by Palsgaard = SAFETY • Less types and amounts of stabilizers on stock = LEAN purchase • No pre-blending before production = LEAN and SAFETY • Easy to use in production = LEAN • Less raw material on stock for pre-blending = ECONOMY • No mistakes in end product caused by mistakes in preblending = SAFETY For further information: Contact Product & Application Manager Anders Mølbak Jensen am@palsgaard.dk or +45 7682 7682 Palsgaard Technical Paper - May 2012 Flexibility as key ingredient: From 0 - 60% fat in a mayonnaise with a single stabilizer compound 5
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