Mayonnaise, salad cream & dressing

  • Emulsion-stabilizing properties in the fat range up to 50%
  • Improved mouthfeel
  • Smooth, creamy texture
  • Surface gloss
  • No color change
  • Production of reduced-fat products up to 3% fat possible
  • Production of vegan egg-free solutions
  • Substitution of emulsifiers, stabilizers and thickeners possible