Vegan Mayonnaise
Featured Ingredients
Almendra Steviarome 2050
Nutritional Benefits
- Natural sweetener
- Zero-Calorie
Technical Benefits
- Clean label
- pH and heat stable
BENEO Isomalt LM-PF
Nutritional Benefits
- Low glycemic
- Less calorie than sugar
Technical Benefits
- Good flowability
- Aid in sugar replacement
Benexia Xia Oil
Nutritional Benefits
- High in plant base (omega 3)
- A better balance of fatty acid (omega-3 : omega-6 ratio 4:1)
- Cholesterol free
- Trans-fat free
- 63% ALA
- Saturated Fat free
- More bioactive components: natural antioxidant (polyphenols, tocopherols), and phytosterols
- Non GMO
Technical Benefits
- Sustainable & eco friendly
- Vegetarian & vegan
Palsgaard 1-2-3
Technical Benefits
- Stable under neutral as well as acid conditions
- Ensures the stabilization of the oil-in-water emulsion
- Improve the mouthfeel of the Mayonnaise / dressing.
- Improves the viscosity of the final product.
- Ensures a fine and homogeneous consistency, also at high temperatures and under acid conditions down to pH 3.5.
- Can be used in a wide range of different products without changing the equipment or the process
A deliciously smooth plant-based mayonnaise that offers a creamy texture and rich flavour, free from cholesterol and made with high-quality, ethical ingredients.
Ingredients
| Ingredients | Test Recipe (%) |
| Soy milk | 49.00 |
| Sunflower Oil | 29.00 |
| Isomalt LM – PF, Beneo | 5.06 |
| Rice Vinegar | 5.00 |
| Xia Oil, Benexia | 4.00 |
| Dextrose | 3.00 |
| Palsgaard® 1-2-3, Palsgaard | 2.50 |
| Salt | 1.28 |
| Mustard Paste | 1.00 |
| MSG | 0.08 |
| Garlic Powder | 0.04 |
| Steviarome 2050, Almendra | 0.04 |
| Total | 100.00 |
Preparation Procedure
Preparation
- Weigh the dry and wet ingredients.
- Disperse stabilizer into small amount of oil.
Emulsion Making
- Place cold water in the bowl. Turn on hand blender in low speed.
- Pour the stabilizer + small amount of oil into water phase, mix in high speed until well disperse.
- Add all dry ingredients, mix well
- Slowly pour the oil into water phase, homogenize around 3 minutes.
- Add mustard and vinegar, mix well.
- Take out the mayonnaise and keep in the jar.
Featured Ingredients
Almendra Steviarome 2050
Nutritional Benefits
- Natural sweetener
- Zero-Calorie
Technical Benefits
- Clean label
- pH and heat stable
BENEO Isomalt LM-PF
Nutritional Benefits
- Low glycemic
- Less calorie than sugar
Technical Benefits
- Good flowability
- Aid in sugar replacement
Benexia Xia Oil
Nutritional Benefits
- High in plant base (omega 3)
- A better balance of fatty acid (omega-3 : omega-6 ratio 4:1)
- Cholesterol free
- Trans-fat free
- 63% ALA
- Saturated Fat free
- More bioactive components: natural antioxidant (polyphenols, tocopherols), and phytosterols
- Non GMO
Technical Benefits
- Sustainable & eco friendly
- Vegetarian & vegan
Palsgaard 1-2-3
Technical Benefits
- Stable under neutral as well as acid conditions
- Ensures the stabilization of the oil-in-water emulsion
- Improve the mouthfeel of the Mayonnaise / dressing.
- Improves the viscosity of the final product.
- Ensures a fine and homogeneous consistency, also at high temperatures and under acid conditions down to pH 3.5.
- Can be used in a wide range of different products without changing the equipment or the process
