Emulsifiers and stabilisers for mayonnaise and dressings
Fine foods such as mayonnaises, sauces and dressings require a broad variety of functional ingredients. Palsgaard has a large portfolio of emulsifiers, stabilisers and hydrocolloids to help customers formulate such products with the exact characteristics they require.
Whether customers want to develop a non-fat dressing, a low-fat mayonnaise or a heat-stable sauce, the company can work with its customers to find the best solution. Despite emulsifiers and stabilisers only making up a small part of the final product, they have a significant impact on quality. Determining the right combination is, therefore, important in obtaining desired characteristics.
Using its stabiliser systems, Palsgaard has been helping mayonnaise and dressings producers create new and exciting recipes for half a century; products that have since become household brands, favoured by consumers worldwide. Customers wi’ll find the company’s technical experts knowledgeable and helpful, and they’ll always go the extra mile to make sure customers’ new recipes deliver what they and their customers want.
