Egg Replacers for Dressings

Alleggra has two egg-yolk replacers for use in dressings which together cover a range from 15% fat to 80% fat content. Both are designed to match the functionality of egg in terms of emulsification, texture, mouthfeel and flavour.

The combination of cheaper ingredient costs and improved emulsification ability enables Alleggra containing products to be produced significantly more cheaply than standard egg-containing products.

Both products are optimally used as a 100% replacement of egg yolk, but can also work well alongside egg if this is a development requirement.

Standard egg yolk replacer (D120) appropriate for <60% oil mayonnaises and dressings

Enhanced egg yolk replacer (D170) appropriate for >45% oil mayonnaises and dressings