Other trend products for vegan enjoyment are our stabilising systems for egg-free deli creams. Using fiildDeli series integrated compounds, fine emulsions can be made with different fat contents. The stabilising systems are in powder form, and simple and economical to use.
Alternatives to mayo sauce
fiildDeli ML 101001
Egg-free integrated compound for mayo sauces in cold production
1.5 - 5.0 %
partly in combination with starch
25 - 30 %
fiildDeli MH 101002
Egg-free integrated compound for mayo sauces, for cold production
fiildDeli MH 101001
Egg-free compound for the cold production of mayo sauces with an ideal fat content of 65%
0.85 – 1.40 %
65 - 70 %
Alternative to remoulade
fiildDeli CS 152601
Egg-free integrated and clean label compound for cold production of a plant-based alternative to remoulade
Alternatives to dressings
fiildDeli DH 101001
compound for the
hot production of
dressings of different
flavours (e.g. garlic, ranch)
Alternative to emulsified sauce
fiildDeli CS 101001
Compound for creamy plant-based burger sauce, for hot production
fiildDeli CS 101003
Compound for a plant-based alternative to béchamel sauce, for hot production
Alternative to Bolognese sauce
fiildDeli CS 101002 + fiildTex D 181001
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
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