Mayonnaise | Béarnaise | Hollandaise | Aïoli
Egg yolk acts as an emulsifying agent, creating smooth sauces out of fluids and fat. Our enhanced heat stable egg yolk powders also enables you to produce reheatable and microwaveable sauces.
We offer a wide range of egg yolk powders suitable for producing low, medium and high fat mayonnaise.
By adapting the chicken feed we can match the colour of the yolk to your needs. Other parameters we monitor are viscosity (φ), amylase absence and emulsion capacity. We can develop compounds for mayonnaises from a 5 to 80% fat content with the viscosity you require. Blending with starches and hydrocolloids yields other advantages.