Palsgaard® 5423

Palsgaard® 5423 is a combination of vegetable-based hydrocolloids and modified starches all having specific functionalities in the process and in the reduced-fat mayonnaises, dressing and sauces.

Palsgaard® 5423 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® 5423 can be used for mayonnaise, dressing and sauce products with 10-30% fat content and by using the cold process.

Palsgaard® 5423 is especially developed for mayonnaise without egg yolk and without milk protein. It means a compound where the producers of mayonnaises, dressings and sauces only need to add water, sugar, preservatives, acids and mustard.