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.

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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® 1-2-3

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