Delicatessen

Whether for soups, sauces, dressings or mayonnaises: the outstanding attributes of our products for use in delicatessen foods include their ability to ensure emulsion stability, heat stability and freeze-thaw resistance as well standardized viscosity and optimal colour of the end product.

Are you interested in our Delistab stabilization for your egg-free and fat-reduced dressings? Play video on Youtube

Soups and sauces

Customized solutions are possible on request.
Product name	Product group	Properties
Lactose	Lactose	Carrier

Mayonnaise, salad creams and dressings

Hydrocolloid-based solutions are also possible.
Product name	Product group	Properties
Lactonat EN	Extruded sodium caseinate	Emulsification; stabilization; texture enhancement; heat stable; eggless
Lactomin 80-S HG	Whey protein concentrate	Creamy mouthfeel; emulsification; stabilization; eggless
Delistab CP 77	Compound for cold processing	Extra creamy mouthfeel; emulsification; stabilization; eggless
Delistab MP 80	Compound	Mild pasteurization possible; emulsification; stabilization; eggless
Delistab SE CP 7	Compound for cold processing	Emulsification; stabilization; eggless
Delistab SE HP 7	Compound for hot processing	Emulsification; stabilization; heat stable; eggless