Egg-Free Mayonnaise

Mayonnaise is a popular global condiment that is used to enhance the flavor and texture of many foods across the world. Traditionally oil, egg yolk and vinegar or lemon juices are used as the base ingredients in preparing mayonnaise with the emulsifying properties of egg yolk stabilizing the oil and water emulsion while preventing flocculation.

Although egg possesses various functional properties, egg also has its constraints due to its price volatility, high levels of saturated fat and cholesterol and the possibility of contamination with Salmonella which creates a food safety risk. Mayonnaise has usually been cited for health-related issues due to its high fat and cholesterol levels. Furthermore, animal products and animal agriculture have been coming under consumer scrutiny for their negative environmental impact and disease spreading potential (after COVID-19 this has become an even greater concern) which has led to growing demand for food products that are free from animal derivatives.

With consumers becoming increasingly health conscious and selective about which foods they consume the demand for plant-based food products is experiencing double digit growth levels and a new market for egg-free mayonnaise is waiting to be filled by innovative, and healthier brands in the GCC region who wish to capitalize on this opportunity.*

Benefits of Egg-Free Mayonnaise:

✅ Lower in saturated fat

✅ Lower in cholesterol

✅ More sustainable

✅ Plant-based (free of animal products)

✅ Suitable for vegans and Hindus

✅ Alternative for people with allergies to egg

(*Most Hindus also do not eat eggs which creates a captive new market of 3.24 million consumers for plant-based mayonnaise in the GCC.)

FSL’s Solution to create Egg-Free Mayonnaise

FSL has partnered with Denico Food Ingredients to develop a healthier and more sustainable egg-free Mayonnaise solution with the same characteristics of egg. Denico is a Danish based family-owned ingredient company who are renowned blenders and experts in optimizing tailor made recipe formulations for the Meat,Poultry, Snack and Culinary Industry.

One of Denico’s proprietary series applicable for the culinary industry is DenCream which is a series of functional blends for various mayonnaise, sauce, dressing and ketchup applications and which acts as a multifunctional additive solution to provide optimized performance in culinary applications.

To create an eggless mayonnaise application with the same characteristics and functionality of egg, Denico has developed DenCream EF 11.293 and DenCream EF 55 11.004, which are combinations of vegetable-based hydrocolloids and modified starches which replace the emulsification properties of egg yolk.

DenCream EF 55 11.004 is used for lower-middle-fat mayonnaise with a range of 40-60% and produces a rich creamy texture which we believe is the best solution to produce a premium egg-less mayonnaise. DenCream EF 11.293 is a more versatile stabilizing system which can be used for producing mayonnaise in cold process with a wide fat content range of 10-80%.

Both of these solutions offer excellent stabilizing and emulsifying properties which ensure a very stable oil-in-water emulsion along with the creaminess, short structure and viscosity required for premium mayonnaise. Furthermore, both the solutions are compounds where manufacturers only need to add water, oil, sugar, preservatives, acids and mustard.

Low Fat Mayonnaise requires more stabilizers, whereas high fat content mayonnaise requires more emulsifiers. Below is a graphic explanation of how FSL and Denico can develop a customized blend for your needs.

A universal stabilization system which can customize the balance of emulsifiers and stabilizers for a wide range of low and higher fat content mayonnaise.

Benefits Summary:

✅ Excellent flavor and texture

✅ Less price fluctuation and more stable supply

✅ GMO Free and Plant Based – making it suitable to all consumers (including Hindus and vegans)

✅ Opportunities in Foodservice as restaurants and cafes switch over to healthier and more sustainable options which appeal to a wider range of consumers

✅ Ease of production

✅ Greater product stability and longer shelf-life

✅ Flexible and applicable for all recipes with 10-80% fat

✅ Kosher / Halal-certified

We anticipate that the demand for plant-based mayonnaise will continue to grow and be a part of the growing plant-based and health trend. Contact us to learn more about our innovative solutions which enable all the benefits from egg-free mayonnaise without compromising on taste or texture!

References: https://onlinelibrary.wiley.com/doi/10.1002/fsn3.1132 https://www.transparencymarketresearch.com/eggless-mayonnaise-market.html

DenCream EF 11.293 | EGG-FREE Mayonnaise 50%

Total Recipe %

End Product %

Vegetable oil

50,00

Water

38,10

Sugar

2,50

DenCream EF 11.293

4,00

Vinegar 5%

3,00

Salt

1,20

Pottasium sorbate E202 (preservative)

0,10

EDTA E385 (antioxidant)

0,10

Spices or flavors

optional

Color (beta-carotine)

optional

Total

100,00

Technological process

Cold process:

1. Blend DenCream EF 11.293 with some oil in a ratio of 1:2

2. Add salt, sugar into water phase and mix until all ingredients are fully dissolved

3. Add DenCream EF 11.293 (blended 1:2 with oil) into water phase and start emulsifying process 4. Emulsifying process: add vegetable oil (little by little) under high shear

5. Add spices and/or flavors

6. Add vinegar and adjust pH 3.8-4.5

7. Fill into containers

DenCream EF 11.293 | EGG-FREE Mayonnaise 10%

Total Recipe %

End Product %

Vegetable oil

10,00

Water

72,10

Sugar

2,50

DenCream EF 11.293

10,00

Vinegar 5%

4,00

Salt

1,20

Pottasium sorbate E202 (preservative)

0,10

EDTA E385 (antioxidant)

0,10

Spices or flavors

optional

Color (beta-carotine)

optional

Total

100,00

Technological process

Cold process:

1. Blend DenCream EF 11.293 with some oil in a ratio of 1:2

2. Add salt, sugar into water phase and mix until all ingredients are fully dissolved

3. Add DenCream EF 11.293 (blended 1:2 with oil) into water phase and start emulsifying process 4. Emulsifying process: add vegetable oil (little by little) under high shear

5. Add spices and/or flavors

6. Add vinegar and adjust pH 3.8-4.5

7. Fill into containers