Stabilizer compounds for traditional mayonnaise

    Traditional, high-fat content mayonnaise is used as a table condiment - delicious, decorative and ready to consume.

    Egg yolk is usually used as an emulsifier and in order to achieve a stable, creamy mayonnaise with a long shelf-life, we recommend adding blends of stabilizers containing, for example, guar and xanthan gum (Palsgaard® 5308 and Palsgaard® 5232).

    Palsgaard's range of stabilizer compounds help you create a traditional mayonnaise with:

    • High stabilityMayonnaise
    • Nice, firm texture
    • High or low viscosity
    • Extended shelf life
    • Good mouth-feel
    • Optimized recipe

    Interested in reducing or eliminating the amount of egg yolk in your mayo?

    Price variations of egg yolk is a challenge to mayonnaise and dressing manufacturers, making it difficult to keep a constant product price when one of the more expensive raw materials fluctuate significantly. Palsgaard has developed a series of stabilizer solutions that will allow you to develop recipes completely without eggs or with reduced amounts of eggs - but with similar results as traditional recipes. Find out more here. (article in English)

    Optimize your recipes at our application center

    At Palsgaard, we like to work with you in detail to clarify all your needs and product aspirations, then design and test tailored, successful recipes with you. Our technical teams work with you to adjust your current recipes and advise you on how to fine-tune your production process to achieve a stable and creamy 80% mayonnaise.

    Learn more about our fine foods application center here.

    Try our recipe suggestions for traditional mayonnaise

    Please contact our office in Shanghai to receive receipe suggestions, samples and product information on our stabilizer systems for traditional mayonnaise. 

    Learn how we work

    Check out our video explaining how we work with mayonnaise producers around the world

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