Food & Beverage Ingredients

Palsgaard® 5423 is a combination of vegetable based hydrocolloids and modified starches all having specific functionalities in the process and in the reduced fat mayonnaises, dressing and sauces. The compound consists of Acetylated distarch adipate (E 1422), Hydroxy propyl distarch phosphate (E 1442), Starch sodium octenyl succinate E 1450 and the two hydrocolloids Guar gum E 412 and Xanthan gum E 415. Palsgaard® 5423 has stabilising and emulsifying properties at the same time and ensures a very stable oil-in-water emulsion combined with creaminess, short structure and viscosity.

Palsgaard SA 6615 is an all vegetable non-trans and non-palm activated cake emulsifier. The super fast reacting cake emulsifier Palsgaard® SA 6615 is an activated allvegetable, non-trans and non-GMO functional emulsifier, specially designed for industrial purposes. Palsgaard® SA 6615 is a non-palm product. The functional properties are designed to meet the speed-, uniformity- and stability demand from automated industrial production.

Palsgaard 6118 is an all-vegetable, trans-free and non-GMO triglycerides with special oil-absorbing properties.

Palsgaard® SSL 3422 is the brand name of sodium stearoyl-2-lactylates (SSL) and is one of the most used dough conditioners. SSL is mainly used for bread but can also be used in cake batters to give a higher stability.