Mayonnaise must remain thick, creamy, and perfectly emulsified without oil separation throughout processing, filling, and shelf life.
In eggless mayonnaise formulations, effective fat replacement and emulsion stability become critical.
Everest Starch’s functional starch solutions help manufacturers achieve the ideal balance of creaminess, stability, and consistent texture in both classic and eggless mayonnaise formulations.
Native Starches
Native Potato Starch
Enhances creaminess and rich mouthfeel, delivering a smooth and stable mayonnaise texture.
Native Maize Starch
Provides body and thickness to the mayonnaise base while helping maintain the desired thickness during processing.
Native Tapioca Starch
Delivers smooth texture, glossy appearance, and improved stability, making it suitable for premium and flavored mayonnaise formulations.
Modified Starches
Everbind OS
Everest’s advanced modified starch designed for stable emulsions and improved texture performance in mayonnaise.
Key benefits:
• Acts as an effective emulsion stabilizer, preventing oil separation
• Improves texture, thickness, and creamy mouthfeel
• Provides instant thickening and uniform consistency during mixing and filling
• Enhances stability in eggless mayonnaise formulations, supporting fat replacement
• Stabilizes oil-in-water emulsions and withstands heat during processing