Fayrefield FoodTec Develops Egg Replacers for Mayonnaise
Previous attempts with egg replacers to produce a good quality mayonnaise have usually foundered due to the multi-functional benefits that egg performs in this application.
Oct 10 2011 --- For some time it has been difficult to effectively substitute eggs in the manufacture of mayonnaise. Now Fayrefield FoodTec has developed a new product in its GELTEC range of egg replacers.
Previous attempts with egg replacers to produce a good quality mayonnaise have usually foundered due to the multi-functional benefits that egg performs in this application.
Recognising these issues GELTEC 10505 has been specifically formulated to address the textural, flavour, emulsifying and appearance characteristics of mayonnaise. Customers have found that not only will GELTEC 10505 replace eggs in mayonnaise but it improves overall product acceptability.
• Cost savings of up to 40%
• Dairy derived, clean label and suitable for vegetarians
• Ambient storage;
• Prices can be fixed in advance avoiding the consequences of fluctuating egg prices;
• 29% reduction in calories
• 91% reduction in total fat (87% Satfats)
• 98% reduction in cholesterol
It is not just with mayonnaise that GELTEC works wonders.
The GELTEC RANGE can be used in a variety of applications particularly in baking where often end product quality can be improved rather than just maintained.
Fayrefield FoodTec’s hands-on technical support for customers also means that correct application and menu development ensures speedy and cost effective results.
