Cold-Processed Mayonnaise

Specialty food starches impart viscosity, modify textures and help improve stability of food systems
We innovate to ultimate performance to deliver the superiority for your product

Modified starch used in the cold processed mayonnaise is able to give viscosity in cold water without the heating process required. Modified starch will give the viscosity and stability to the continuous water phase in the emulsion, preventing dispersion of oil droplets from coalescence with each other. The use of modified starch combining with lecithin that naturally occurs in egg yolk, oil separation is inhibited. The stability of mayonnaise during storage is achieved using modified starch as well. The viscosity of the continuous water phase will stabilize under acidic condition from the use of vinegar through its shelf life.