The Stabimuls M30 NOS integrated compound allows manufacturers to replace fat in low-fat products, especially mayonnaise, without needing to add starch so as to maintain product texture, as is usually the case.
Based on powdered egg yolk, dairy protein, vegetable fibre and hydrocolloids, the compound can be used to make salad creams with fat contents as low as 30 percent.
This allows for manufacturers to still create a lowfat, starch-free mayonnaise that has a creamy and pleasantly light consistency with a very good mouthfeel and excellent taste.
Needing only water, seasonings, oil and vinegar, the compound is easy to use in manufacturing. Following suitable shearing, the final product can be filled and packaged.