Food & Beverage Ingredients

Palsgaard® 5426 is a combination of vegetable based hydrocolloids and modified starches all having specific functionalities in the process and in the reduced fat mayonnaises, dressings and sauces. The compound consists of Hydroxy propyl distarch phosphate E1442, Starch sodium octenyl succinate E 1450 and the two hydrocolloids Guar gum E 412 and Xanthan gum E 415. Palsgaard® 5426 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® 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® DMG 5616 is the brand name of distilled monoglycerides based on vegetable fatty acids. Palsgaard® DMG 5616 is used for bakery products including flour and/or starch, where the mixing process takes place at ambient temperature.

Emulpals® 115 is an all vegetable, non-gmo activated cake emulsifier. Emulpals®115 is the excellent fast choice due to it’s very fast aeration properties and stability in the whipped batter. Emulpals® 115 is an all-round product that can be applied in a variety of cake products, e.g. sponge cakes, Swiss rolls, pound cakes etc. where all the ingredients can be added at once. Emulpals® 115 is excellent in household mixes due to it’s fast and stable performance.