Palsgaard® 5426
Product description
Palsgaard® 5426 is a combination of vegetable-based hydrocolloids and modified starches all having specific functionalities in the process and in the reduced-fat mayonnaises, dressings and sauces.
Palsgaard® 5426 has stabilising and emulsifying properties at the same time and ensures a very stable oil-in-water emulsion combined with creaminess, short structure and viscosity.
Palsgaard® 5426 can be used for mayonnaise, dressing and sauce products with 40-60% fat content and by using the cold process.
Palsgaard® 5426 is especially developed for reduced fat mayonnaises without egg yolk, milk protein and other proteins. It means a compound where the producers of mayonnaises, dressings and sauces only need to add water, sugar, preservatives, acids and mustard.
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Palsgaard® 5426 has stabilising and emulsifying properties at the same time and ensures a very stable oil-in-water emulsion combined with creaminess, short structure and viscosity.
Palsgaard® 5426 can be used for mayonnaise, dressing and sauce products with 40-60% fat content and by using the cold process.
Palsgaard® 5426 is especially developed for reduced fat mayonnaises without egg yolk, milk protein and other proteins. It means a compound where the producers of mayonnaises, dressings and sauces only need to add water, sugar, preservatives, acids and mustard.
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 |
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Palsgaard® 5426
