Palsgaard offers the right stabilizer and stabilizer/emulsifier solutions for a wide range of different sauces on the market - regardless of fat content.
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.
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.
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:
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.
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.
Check out our video explaining how we work with mayonnaise producers around the world