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
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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