Mayonnaise and dressings

Explore Lyckeby’s complete portfolio for emulsion sauces. Mayonnaise and dressings are emulsion sauces that are popular worldwide. While different countries and cultures have their own variations of the recipe, traditional mayonnaise is made by mixing oil, water, and eggs.

Egg replacement

Egg yolk is traditionally used to provide emulsion stability in mayonnaise and dressings. Egg can be partially or fully replaced, offering numerous advantages. Replacing eggs helps address challenges such as microbiological and allergen problems, storage difficulties, and additional processing steps.

Lyckeby offers a plant-based and allergen-free solution that effectively replaces the functionality of egg yolk. This solution creates stable oil-in-water emulsions for both cold and hot processes. It is cost effective, providing significant savings for producers.

Low-fat formulations

Lyckeby’s products can replace fat in both hot and cold high-shear processes, resulting in low-fat products that maintain high viscosity and a creamy mouthfeel comparable to full-fat versions.

Our cost effective solutions require low dosages to achieve high viscosity and provide textures suitable for mayonnaise and dressings. These products can be incorporated into various processes for making emulsion sauces. Each product is designed for optimal performance during a specific process and can be added to either the water or oil phase. They are stable at low pH, have a neutral taste, and do not alter the product’s color.

Wheater you prefer a modified or a clean label declaration on your final product, we have a solution for you.