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    Methods to reduce fat content and optimize ingredient composition of mayonnaise and dressings

    Methods to reduce fat content and optimize ingredient composition of mayonnaise and dressings.jpgMethods to reduce fat content
    and optimize ingredient composition of mayonnaise and dressings

    It is a wish to reduce the fat content in products such as mayonnaise, dressings and related products for both health reasons as well as costs reasons.

    With new and improved formulations for mayonnaise and dressings it is furthermore possible to change the ingredient composition, thereby making it possible to produce mayonnaise and dressings without egg yolk and milk proteins, and even obtain products with a "clean label".

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