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    Cutting costs – How to achieve egg yolk reduction in mayonnaise and dressing

    Article - Cutting costsPrice variations of egg yolk are a challenge to mayonnaise and dressing manufacturers, making it very difficult to keep a constant product price as one of the more expensive raw materials fluctuate significantly. The only solution to this problem is egg yolk reduction. Carefully combined stabilizer blends with emulsifyingcapacities, such as Palsgaard® 5423 and Palsgaard® 5426, offer the manufacturer the opportunity to create both egg free and egg reduced recipes with sensory and rheological properties similar to traditional mayonnaises and dressings.