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.
|Categories||Emulsifiers / Lecithins|
|Sales markets||Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America|
|End-Use Categories||Sauces & Seasoning|
|Certifications||GMO-Free; Halal; Kosher|
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