The consumption of this product will be a noticeable reduction in the final price, high time saving, increase in work efficiency and efficiency, and elimination of human error in the composition of powder materials.
The consumption of this product causes a significant reduction of oil in low-fat mayonnaise from 03% to 03% and also removes eggs, egg yolk powder, whole egg powder and modified starch used and all Hydrocolloids, including xanthan gum, guar gum and CMC (carboxymethyl cellulose) and increase the quality and the uniformity of the texture of mayonnaise, the increase of the organoleptic sensation in the final product, the creamy and fatty feeling of mayonnaise, and also prevents mayonnaise from being absorbed in green salads and remains on the surface of salads and cold sandwiches.
It is necessary to remember that this product can be used and presented in the precursor phase of the Vess Hezar Jazireh French sauce.
