Stabilizer systems for sauces

    Palsgaard offers the right stabilizer and stabilizer/emulsifier solutions for a wide range of different sauces on the market - regardless of fat content.

    Sauces containing fat

    Sauces often contain up to 40% fat, and egg yolk can be applied as an emulsifier. Alternative emulsifying solutions such as citric acid esters of mono- and diglycerides of fatty acids, milk proteins or emulsifying starches can also be used. 

    Sauces combinedOur stabilizer or emulsifier/stabilizer solutions for sauces containing fat provide:

    • Very good heat stability when produced or consumed hot
    • Good mouth-feel and texture
    • Adjustable viscosity and texture

    For sauces containing fat we recommend Palsgaard® 5202, a blend of modified starches, skimmed milk powder and gums, or Palsgaard® 5245, a blend of modified starches and gums. 

    Sauces without fat

    Fat-free sauces require stabilizers only to stabilize the water and ensure the homogenous suspension of spices and herbs. Choosing Palsgaard stabilizer solutions for fat-free sauces helps to provide:

    • High stability of the finished product during its entire shelf-life
    • Resistance to heat treatment if consumed hot
    • High or low viscosity as required
    • Excellent texture and creamy mouth-feel

    For fat-free sauces we recommend Palsgaard®  5243, a blend of modified starches and gums or Palsgaard®  5232, a blend of gums. These products are often used as starting points when helping customers create new recipes or adjusting existing formulations.

    Try our recipe suggestions for sauces

     Should you like to know more about our stabilizer solutions for sauces and perhaps try out some of our recipe suggestions, please don't hesitate to contact our local office in Shanghai to order samples, recipe instructions and product information.

    Learn how we work

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

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