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Alternatives to mayo sauce

  • Stabilizing system
  • fiildDeli ML 101001
  • Properties
  • Egg-free integrated compound for mayo sauces in cold production
  • Dosing
  • 1.5-5.0% partly in combination with starch
  • Fat Content
  • 25-30%
  • Stabilizing system
  • fiildDeli MH 132601
  • Properties
  • Clean label integrated compound for the cold production of mayo sauces without egg and without E numbers
  • Dosing
  • 4 %
  • Fat Content
  • 50 %
  • Stabilizing system
  • fiildDeli MH 101001
  • Properties
  • Egg-free compound for the cold production of mayo sauces with an ideal fat content of 65%
  • Dosing
  • 0.85–1.40%
  • Fat Content
  • 65-70%

Alternative to dressings, 30% fat

  • Stabilizing system
  • fiildDeli DH 101001
  • Properties
  • Egg-free integrated compound for the hot production of dressings of different flavours (e.g. garlic, ranch) 1.8 %
  • Dosing
  • 1.8 %

Alternative to burger sauce, 30% Fat

  • Stabilizing system
  • fiildDeli CS Range
  • Properties
  • Clean label variant without E-No. for cold production and conventional variant for hot production
  • Dosing
  • 3.55 – 4.3 %

Alternative to Bolognese sauce

  • Stabilizing system
  • fiildDeli CS 101002
  • Properties
  • Compound that can be used in combination with a texture such as fiildTex D 181001 for the hot production of plant-based alternatives to Bolognese sauce, sterilisation possible
  • Dosing
  • 2.5 %

Alternative to Bolognese sauce

  • Stabilizing system
  • fiildDeli CS 101002
  • Properties
  • Compound that can be used in combination with a texture such as fiildTex D 181001 for the hot production of plant-based alternatives to Bolognese sauce, sterilisation possible
  • Dosing
  • 2.5 %