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    How to make a low fat or a fat reduced mayonnaise

    How to make a low or a fat reduced mayonnaise.jpgHow to make a low fat or a fat reduced mayonnaise

    This article describes the challenges faced by mayonnaise manufactures when developing a low fat or reduced fat mayonnaise. Taste, colour, texture and viscosity become very important parameters that must be dealt with when manufacturing a mayonnaise with a highly reduced oil content. The focus of the article will be on how to maintain texture and viscosity in low fat or fat reduced mayonnaises by introducing a newly developed Palsgaard product.

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