Lecithin in egg yolk is generally used as an emulsifier in mayonnaise to stabilize oil droplet of emulsion system.
Drawback of egg products
• Difficult to handling
• Spoilage easily
• Microbial concern & outbreak issue
EMULTEC®908 is the alternative for an egg yolk replacement in food emulsion such as mayonnaise & salad dressing.
Take advantages of EMULTEC® 908
• Stabilize oil droplet in emulsion
• Provide synergetic viscosity with thickening agent
• Claim for cholesterol free
Contact us for more detail of recipe and technical guideline at email@example.com
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