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Mayonnaise

Egg-Free1Lecithin in egg yolk is commonly used as an emulsifier in typical mayonnaise to stabilize oil droplet of emulsion system.  The eating food consisting any part of body of animal including egg products is avoided for vegetarians.

Besides vegan issue, the drawback of cholesterol as well as allergenic concern also limits of utilization of egg products in mayonnaise & dressing manufacturers.

EMULTEC®908 is the alternative for an egg yolk replacement in food emulsion such as mayonnaise & salad dressing.

Products SMS’s products Function Benefits Usage (%)
Egg-Free Mayonnaise EMULTEC® 908 Emulsifier
  • Enable egg yolk replacement
  • Stabilize oil droplet in emulsion
  • Provide synergetic viscosity with thickening agent
  • Claim for cholesterol free  & vegan food
2 – 4 %

Contact us for more detail of recipe and technical guideline at info@smscor.com