Egg free mayonnaise

Egg yoke is one of the key ingredients of mayonnaise. The lecithine that’s included ensures a perfect emulsion and so, makes for a creamy feeling in the mouth. There is an increasing demand for animal product alternatives and this includes the eggs used in mayonnaise.

Egg yoke substitute

Veganism is one of the biggest trends in food and the sauce segments responds to this as well. Many sauce producers are looking for an egg yoke substitute. There’s egg free mayonnaise based on potato starch, rice starch or other types of hydrophilic colloids. Each of these are used for different properties of the mayonnaise. From advice given to us by KMC, we recommend a special type of modified potato starch for these applications of egg free mayonnaise. This starch, going by the name of EmulsiForm, is fit for sauces with a varying fat percentage and creates a mayonnaise that’s comparable to the version that does use egg yoke. EmulsiForm is easy to use, smells and taste natural, is free of allergens and saves on costs.