Product overview

French regulations stipulate that to qualify as a "mayonnaise", the sauce must contain vinegar, one or more vegetable oils (≥ 70%) and chicken egg yolk (≥ 5%). Eggs can be supplied in several forms, such as :

• pasteurized and refrigerated liquid egg yolk, delivered and stored in containers, with possible addition of salt or sugar, and at a low temperature (≤ + 4 °C);

• frozen egg yolk, a treatment which causes the product to gel, with increased viscosity and reduced solubility on thawing. However, this degradation can be reduced or even eliminated by homogenizing the product before freezing, with the addition of sugar;

• dehydrated egg yolk (≥ 95% dry...