New Releases

REDUCED FAT MAYONNAISE WITH GREAT TEXTURE!

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Gelymar has developed a new application for the development of reduced fat mayonnaise with same or better texture profile than the original product.

The texture is achieved by the use of Gely gum 6246 and Gely Gum 6252. The main feature of these products is to provide a stabilization mechanism based on three concepts: Emulsification capcity, viscosity and a weak 3D network formation that avoid the separation of fat from the system and at the same time providing an unmatched texture and appearance.

Do not lose the opportunity to know more about this development by contacting our sales team: sales@gelymar.com.