Manufacturers can benefit from a range of opportunities to optimise mayonnaise, dressings and dips
Still working on egg replacement in mayonnaise? For an excellent egg-free result, NUTRILAC^® DR functional milk proteins are a great natural alternative. Not only that, this cost-effective series can also be used to replace the egg in dressings, dips, sauces and other emulsified foods.
Fluctuating egg prices and consumer uncertainty with regard to certain health issues have made egg replacement a desirable quest within the food industry. Using NUTRILAC^® DR, manufacturers can replace up to 100% of the egg in their recipes and achieve a number of quality and production benefits.

Light and creamy
In products that require a low pH in order to secure a satisfactory shelf life, the milk protein range contributes to a creamier taste, eliminating the sourness often associated with low pH products. The improved creaminess extends further to the texture, which gains a more appealing spoonable quality.
The growing demand for light and fat-free products can also be met by using the proteins in combination with Arla Foods Ingredients’ dairy expertise creating the necessary creaminess, consistency and flavour and obtaining a generally more homemade quality.

Stable storage
Available as a free-flowing powder, NUTRILAC^® DR can be stored at room temperature, maintaining a high level of microbiological stability over a longer period than liquid or powder egg. Addition could not be easier, with no alterations to existing processes required.
With more consumers relying on convenient sandwiches and other snacks to keep them going, mayonnaise, dressings and related products are becoming a more regular part of the daily diet. NUTRILAC^® DR helps give consumers the healthy, good taste they seek and manufacturers the cost efficiency they need.