CONDIMENT EMULSIFIERS & STABILISERS Just the right blend of emulsifiers, stabilisers and know-how For more than 50 years, Palsgaard has been helping condiments producers around the globe meet consumer demands for delicious and creamy dressings, sauces and mayonnaises. Emulsifiers and stabilisers only make up a small part of the final product, but they have a significant impact on quality. Determining the right combination is, therefore, extremely important in order to obtain desired characteristics. And our technical teams like nothing more than helping you to find that exact combination! No matter if you are using cold or warm process to produce your mayonnaises, dressings and sauces or if you prefer to produce them with or without eggs, we’re sure to have the solution you’re looking for. Palsgaard’s solutions Our solutions consist of a range of different and carefully selected high quality raw materials e.g.: Hydrocolloids: Guar gums, xanthan gums, cellulose gum (CMC), alginates, locust bean gums and starches, native and modified. Emulsifying agents: Milk based ingredients and emulsifying starches. Share our expertise Using our pilot plants, we can help you adjust and develop new ideas for consumer markets and prepare the products for full-scale production. Our pilot plants are designed to match your set-up as closely as possible. For batch production of cold processed mayonnaise and dressings, Palsgaard has a FrymaKoruma pilot plant, homogenizer system and high-speed mixer / Stephan mixer. For continuous production of hot-processed mayonnaises and sauces, we have a Gerstenberg Schröeder pilot plant. Application areas • Sauces • Dressings • Traditional mayonnaise • Salad mayonnaise • Low-fat mayonnaise
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