Palsgaard® 1-2-3
Product description
Palsgaard® 1-2-3 is a stabiliser-system for cold process and the emulsifier system is typically egg yolk, but also milk proteins and other proteins can be used.
Palsgaard® 1-2-3 can be used in a wide range of products with different fat contents, from “fat free” mayonnaises and dressings with only 0.5% fat content to reduced fat mayonnaises and dressings with up to 60% fat content.
Read more
Palsgaard® 1-2-3 can be used in a wide range of products with different fat contents, from “fat free” mayonnaises and dressings with only 0.5% fat content to reduced fat mayonnaises and dressings with up to 60% fat content.
Specifications
| Categories | Emulsifiers / Lecithins |
|---|---|
| Sales markets | Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America |
| Supplied from | Denmark |
| Product Applications | Sauces & Seasoning |
| Product Certifications | Halal; Kosher; Sustainable Seafood |
Products from other suppliers
.png)
Palsgaard® 1-2-3
