Application Note

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

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

With new and improved formulations for mayonnaise and dressings it is possible to change the ingredient composition, making it possible to produce mayonnaise and dressings without egg yolk and milk proteins, and even obtain products with a “clean label”. Learn more in this article.

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