Chicken, tuna, prawn or vegetable salads containing salad mayonnaise need to appeal to consumers throughout the product's shelf-life. And in the eating experience. Presentation and stability are, therefore, key words in purchasing and repeat purchasing decisions.
At Palsgaard, we have been helping salad mayonnaise producers to meet these demands for more than 50 years. Working closely together with you, our technical experts can help you to find exactly the right combination of stabilizers and emulsifiers to produce a creamy, stable salad mayonnaise with no water separation.
To achieve these effects, we recommend Palsgaard® 5228, a blend of starch, gums and gelatine, and Palsgaard® 5248, a blend of starches and gums.
Please contact our local office in Shanghai to receive product profiles on our recommeded products, as well as recipe suggestions and samples.
Check out our video explaining how we work with mayonnaise producers around the world