Mayonnaise must remain thick, creamy, and perfectly emulsified without oil separation across processing, filling, and shelf life. eggless formulations in mayonnaise requires fat replacement and we deliver the perfect product fit for your formulations.
Native Potato Starch – Improves creaminess and rich mouthfeel.
Native Maize Starch – Adds body and thickness to the mayonnaise base.
E1414 – Stabilizes oil-in-water emulsions and resists heat during processing.
OS Starch – Acts as the key emulsifier, preventing oil separation and improving texture, especially in eggless formulations.
Pregeflow – Provides instant thickening and uniform consistency during mixing and filling.