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Carbohydrates and fibres (sugar, starches)
Cereals and bakery preparations
Chocolate and confectionery ingredients
Cultures, enzymes, yeast
Dairy-based ingredients
Emulsifiers, stabilisers, hydrocolloids
Fats & oils
Flavours and colours
Food safety and labelling
Fruit, vegetable, nut ingredients
Health and nutritional ingredients
Meat, fish and savoury ingredients
Preservatives and acidulants
Proteins, non-dairy
Sweeteners (intense, bulk, polyols)
product innovations
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Product innovations > Application Note
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Methods to reduce fat content and optimize ingredient composition of mayonnaise and dressings
With new and improved formulations for mayonnaise and dressings it is possible to change the ingredient composition, making it possible to produce mayonnaise and dressings without egg yolk and milk proteins, and even obtain products with a “clean label”. Learn more in this article.
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Related topics:
Emulsifiers, stabilisers, hydrocolloids | Fats & oils | Food safety and labelling
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