Traditionally, mayonnaise is produced through emulsification of oil. In traditional mayonnaise, this is done with the help of egg yolk, which acts as a natural emulsifier and helps bind oil into a stable emulsion. Replacing the egg yolk in the mayonnaise production with Solein creates approximately three times more mayonnaise, meaning less raw material is needed in the production, giving food companies higher efficiency and a direct cost advantage.
Solein’s emulsifying properties also deliver the same creamy texture as in regular mayonnaise, without compromising taste.
“The world is getting increasingly unpredictable, and the search for stability has never been greater. The food industry is looking for ingredients with stable supply, quality, and steady prices, and the demand for sustainability is growing rapidly,” said Troels Nørgaard, Chief Commercial and product Officer at Solar Foods.