MAYONNAISE / COOKING CREAMS / SPREADS
Creamy quality.
Tested in real recipes.
Start with the results below, then test the eating quality, stability and complete recipe cost in your product.
The food photography illustrates the applications. It is not a photograph of measured trial results.
01 / APPLICATION EXAMPLE
Rich, creamy texture.Mayonnaise & sauces
Create egg-free mayonnaise with rich, creamy texture. Simplify the emulsifying system and reduce reliance on starches and gums.
No eggs, added starch or gums.
An internal mayonnaise formulation. The complete recipe and processing conditions affect texture and stability.
In your formulation: Compare eating quality, stability and complete recipe cost against your current mayonnaise.
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02 / APPLICATION EXAMPLE
Stability through cooking.Plant-based cooking creams
Build body and richness in a plant-based cream, with acid and heat stability in the tested recipe.
No added lecithin, starch or gums.
Cooking performance depends on the recipe, heating conditions and intended use.
In your formulation: Test emulsion stability, richness and sauce coating under your cooking conditions.
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03 / APPLICATION EXAMPLE
Smooth, spreadable texture.Plant-based spreads
Balance creaminess and firmness, with less reliance on fat for structure and a less greasy or sandy mouthfeel in the tested recipe.
With complementary protein + citrus fibre.
This result reflects the complete formulation, including complementary protein and citrus fibre.
In your formulation: Assess spreadability, firmness, sensory quality and chilled stability in your recipe.
Request a sample ↗RESULTS & RECIPE ECONOMICS
Compare the whole recipe.
Results are specific to the tested recipes and processes. The samples showed several months of stability under refrigerated conditions; this is not a shelf-life claim for another product.
For cost, compare the current recipe with the ChickBumin® trial at the agreed dosage, oil level, production conditions and volume. Let eating quality and stability determine whether the change works.
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