Emulsifier and stabilizer systems for mayonnaises, dressings and sauces Mayonnaises Dressings Sauces Different mayonnaises call for specific stabilizer and emulsifier/stabilizer systems as mayonnaise can vary from country to country, both by tradition and legislation. Maybe you want to increase the shelflife of your traditional mayonnaise, improve the mouth-feel and texture of your low-fat formulation or secure the stability of your salad recipes, in each case our technical team will help you face these challenges. At Palsgaard we have been helping salad dressing manufacturers face consumer demands for stable, creamy and fat-free dressings for decades. Together with our customers we create new or improved recipes for both fatcontaining and fat-free dressings based on our wide range of emulsifier and stabilizer systems. Using our pilot plants, we can adjust and develop new ideas for consumer markets and prepare the products for full-scale production. Perhaps you desire to improve the heat stability and achieve excellent mouthfeel of your fat-containing warmed sauces or maybe you want to improve the stability of your cold fat-free sauces; in each case our wide range of stabilizer and stabilizer / emulsifier systems will help you get the exact product qualities you are looking for. We are specialists in finding the right emulsifier/stabilizer systems for: • traditional/real mayonnaise • salad mayonnaise • reduced-fat mayonnaise • low-fat mayonnaise Flexibility – the key ingredient in cost-effective mayonnaise production As consumer demands for new types of mayonnaises and dressings continue to grow manufactures of these products need to become increasingly flexible in their production. Palsgaard is pleased to introduce our most flexible stabilizer compound, Palsgaard® 1-2-3 which is especially designed for the production of egg yolk containing, cold processed mayonnaises and dressings with 0.5 to 60% fat content without changing the process and the process equipment.
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