O’dang Foods has entered the niche category of plant-based mayonnaise offering consumers an egg-free alternative made with 20% chickpea protein and broth (a.k.a. aquafaba), creating a better-for-you alternative to traditional mayonnaise.
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
Beta-carotene, a carotenoid already extensively used as a colorant,
improved the colour of reduced-fat mayonnaise using beta-glucan,
without affecting texture, says new research.
