A common request we have had over the years is for eggless emulsion. There are a lot of vegetarian and vegan recipes out there, but most of them call for a cooked mayonnaise process which comes with its own challenges. This project originated by a request from a customer for a recipe that would help them develop eggless mayonnaise in cold manufacturing processes.
We developed a customized recipe for mayonnaise, one that does not include any egg products. The key factor was the use of two specific types of potato starches, water, sugar and mustard. We also used high shear and cold water in the preparation process; as well as lemon, herbs and a small dosage of preservatives.
Our mayonnaise has a smooth and glossy texture and is easily spoonable. It has an enhanced consumer appeal, because it has a full body mouthfeel, similar to melting in the mouth. The taste profile is excellent, without masking the flavors. Our product is cholesterol free and clean label as well as providing an extended shelf life.