Palsgaard 5423 and Palsgaard 5426 are stabilizer blends with emulsifying properties due to the presence of modified starches: Acetylated distarch adipate (E1422), hydroxy propyl idstarch phosphate (E1442) and sodium octenyl succinate (E1450). Palsgaard® 5423 also contains stabilizers guar gum (E412) and xanthan gum (E415). Palsgaard® 5423 is typically used for mayonnaises and dressings with fat content ranging from 0 – 40%. ® ® Palsgaard® 5423 and Palsgaard® 5426 Modified starch is important for the total functionality of stabilizer blends like Palsgaard® 5423 and Palsgaard® 5426. However, the structure and properties of starch, i.e. the degree and type of modification can pose a challenge in creating the optimum functionality of a stabilizer blend for egg reduction. That is why Palsgaard® 5423 and Palsgaard® 5426 have been developed. Sodium octenyl succinate (E1450) adds the emulsifying properties, hydroxy propyl distarch phosphate (E1442) creates creaminess and acetylated distarch adipate (E1422) adds extra viscosity. Together all these components create the right balance between viscosity, creaminess, mouth feel and stability during both process and shelf life. Modified starch as emulsifier Palsgaard® 5426 contains modified starches: Hydroxy propyl distarch phosphate (E1442), sodium octenyl succinate (E1450) and stabilizers guar gum (E412) and xanthan gum (E 415). Palsgaard ® 5426 is typically used for mayonnaises and dressings with 40 – 60% fat.
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