Smooth texture, rich creaminess, and a stable emulsion are the qualities consumers expect from high-quality mayonnaise. Traditionally, these characteristics have relied on one key ingredient—egg. 

Egg has long been a staple ingredient in many food applications because of its unique multifunctionality. In mayonnaise and salad dressings, it acts as the primary emulsifier, binding oil and water-based ingredients such as vinegar or lemon juice into a stable emulsion. Beyond emulsification, eggs also contribute to viscosity, creating a thick, creamy texture while adding richness, a glossy appearance, and the characteristic yellow color consumers associate with traditional mayonnaise.

However, the demand for egg alternatives continues to grow. Rising egg prices, supply fluctuations, allergen concerns, the increasing popularity of plant-based products, and consumers' desire for healthier, cholesterol-free options are driving manufacturers to seek effective alternatives.

What happen when eggs are removed? 

Removing eggs means losing several critical functionalities that define mayonnaise.

Without eggs, manufacturers often face challenges such as:

• Poor emulsion stability, leading to oil separation
• Reduced creaminess and mouthfeel
• Lower viscosity and weaker texture
• Less glossy appearance
• Inconsistent product quality throughout shelf life

Replacing all of these functions with a single ingredient is one of the biggest formulation challenges in developing egg-free mayonnaise.

The Solution: EMULTEC® Series

The EMULTEC® Series, an innovative modified waxy tapioca starch, is specifically designed to replace the functional role of eggs in mayonnaise and other emulsified sauces. It helps manufacturers recreate the smooth texture, creamy mouthfeel, and stable emulsion consumers expect—while supporting the development of egg-free, cholesterol-free, and more sustainable formulations.

Key benefits

Excellent Emulsification

Helps create and maintain a stable oil-in-water emulsion, minimizing oil separation during processing and throughout shelf life.

Smooth & Creamy Texture

Provides desirable viscosity and a rich, creamy mouthfeel that closely resembles traditional egg-based mayonnaise.

Enhanced Shelf Stability

Improves emulsion stability over time, helping products maintain their texture, consistency, and overall quality throughout storage.

Glossy Appearance

Creates a smooth, glossy finish that enhances visual appeal and reinforces perceptions of product quality.

Cost Optimization

Reduces dependence on eggs, helping manufacturers manage ingredient cost fluctuations and improve formulation flexibility.

Supports Cholesterol-Free

Enables manufacturers to formulate egg-free or reduced-egg mayonnaise, helping meet consumer demand for healthier and plant-forward products.

Recommeded application

• Mayonnaise
• Salad dressings
• Dips
• Emulsified sauces

contact us at info@smscor.com