Technical / White Paper

Stabilizer compounds – a key to cost effective mayonnaise manufacturing

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This Technical / White Paper has been written by Palsgaard , and any views and opinions expressed do not necessarily reflect those of www.foodnavigator.com

Stabilizer compounds – a key to cost effective mayonnaise manufacturing

Palsgaard is pleased to offer mayonnaise manufactures a simple tool for cutting costs: Palsgaard® 1-2-3 - a highly flexible stabilizer compound able to meet the challenge of texture, viscosity and creaminess when used in mayonnaises with fat contents ranging from 0% to 60% fat.

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