Formulating mayonnaise and dressings with high-performance ingredients from the KMC EmulsiForm range of specialty starches provides you with an alternative path to achieving excellent emulsification and superb water binding.
KMC EmulsiForm range of ingredients is specifically for use in mayonnaises and dressings.
The EmulsiForm product range features solutions specially configured to bind water or to emulsify. This makes it easy for manufacturers of mayonnaise and dressing products to manufacture fat-reduced products, and to replace eggs in their formulations.
Removing eggs enables you to produce vegan products that are non-allergenic and free from cholesterol. Furthermore, EmulsiForm products can be declared non-GMO and gluten-free, and they are kosher and halal certified.
These ingredients are cold-swelling starches that can be used in both cold and hot processes.
This specialised range of ingredients is specially configured to replace the egg component in mayonnaise and dressing products, and to improve emulsification.
This specialised range of ingredients is specially configured to boost water-binding performance in mayonnaise and dressing products, and to ensure their stability.
The EmulsiForm CM 2000 range enables you to control viscosity by varying the dosage. This means your mayonnaise and dressing products can be made spoonable or pourable. You can also configure them with different fat levels.
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You can talk to a local KMC contact person (find them here).
Or arrange to consult a technical expert from the KMC Food Innovation Centre (arrange it here).