Looking to increase the shelf-life of a traditional mayonnaise, improve the mouth-feel and texture of your low-fat formulation or secure the stability of your salad recipes? Our technical team is on hand to help you find the answers.
Using Palsgaard's stabilizer systems, we've been helping mayonnaise producers create new and exciting recipes for half a century - products which have since become household brands, favoured by consumers the world over. You'll find our technical experts knowledgeable and helpful - and they'll always go the extra mile to make sure your new recipe delivers what you and your customers want it to.
As consumer demand for new types of mayonnaises and dressings continues to grow, the manufacture of these products must become increasingly flexible. Palsgaard's most flexible stabilizer compound, Palsgaard® 1-2-3, is especially designed for the production of egg yolk-containing, cold-processed mayonnaises and dressings with 0.5 to 60 % fat content.
Palsgaard® 1-2-3's unique flexibility enables your production to meet the challenges of texture and viscosity, even with low-fat products. So you can, for example, switch to or from manufacturing low-fat products without changing the process or the process equipment.
Palsgaard's global knowledge base enables our technologists and our customers to keep up-to-date with trends and developments in mayonnaise products and the highly functional emulsifiers and stabilizers required for this application. Trends from around the world are stored in a company knowledge bank, providing inspiration for new products and practices wherever you are.
Please contact our local office in Shanghai to order product profiles, recipe suggestions and samples of our Palsgaard® 1-2-3.
Check out our video explaining how we work with mayonnaise producers around the world
Please fill in the contact form below so that a representative from Palsgaard China will be able to contact you.