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
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