The best choice for mayonnaise, sauces and in steak tartare.
Improved emulsifying characteristics to produce a thicker heat-stable mayonnaise.
Our long shelf life, ambient alternative for salted or sugared egg yolk.
Improved emulsifying characteristics to produce heat-stable mayonnaise.
A good choice for mayonnaise and sauces. Blends with egg yolk are possible
The economical alternative for whole egg, with or without salt or sugar, in bakery products
No private requests please, only business purchases are possible.