CONDIMENT EMULSIFIERS & STABILISERS With an excellent mouthfeel Sauces Traditional mayonnaise 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 stabiliser and stabiliser / emulsifier systems will help you get the exact product qualities you are looking for: • Very good heat stability when produced or consumed hot • Adjustable viscosity and texture • High stability of the finished product during its entire shelf-life • High or low viscosity as required Traditional, high-fat content mayonnaise is used as a table condiment – delicious, decorative and ready to consume. Egg yolk is usually used as an emulsifier, but in order to achieve a stable, creamy mayonnaise with a long shelf-life, we recommend adding blends of stabilisers containing, for example, guar and xanthan gum. Palsgaard’s range of stabiliser compounds help you create a traditional mayonnaise with: • High stability • Nice, firm texture • High or low viscosity • Extended shelf-life • Optimised recipe Dressings Salad mayonnaise At Palsgaard we have been helping salad dressing manufacturers face consumer demands for stable, creamy and fatfree dressings for decades. Together with our customers we create new or improved recipes for both fat-containing and fat-free dressings based on our wide range of emulsifier and stabiliser systems: • Excellent emulsion stability • Good pourability and short texture • Homogeneous and stable suspension of spices and herbs in the dressing • An all-vegetable-based dressing if required • Transparency and viscosity as desired • Adherence to the salad Chicken, tuna, prawn or vegetable salads containing salad mayonnaise need to appeal to consumers throughout the product’s shelf-life. And in the eating experience. Presentation and stability are, therefore, key words in purchasing and repeat purchasing decisions. Working closely together with you, our technical experts can help you to find exactly the right combination of emulsifiers and stabilisers to produce a creamy, stable salad mayonnaise with no water separation. We can help you to create salad mayonnaise products with: • Constant viscosity in the salad • Reduced fat content • Improved adherence to salad ingredients • Excellent water absorption capacity • Extended shelf-life • An all-vegetable content if desired • A texture similar to traditional mayonnaise
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