Mayonnaise and dressing

Trecomex OSA has excellent emulsion stabilizing properties and can replace egg partly or completely in mayonnaise and dressings, making it allergen-free and vegan. Only a low dosage is required which makes Trecomex OSA very cost-efficient.


Trecomex OSA is often combined with a thickening starch to provide the right consistency to a dressing or when reducing fat content in a mayonnaise. In cold produced mayonnaises, Swely Gel or Microlys cold swelling starch can be used, and in hot processes choose Microlys cook-up instead.


Clean label low fat mayonnaises can be made with egg as the emulsifier, and Lyckeby Careful as thickening starch to provide the right consistency.