The Food Research Lab mimics commercial food and beverage giants and formulates food, snacks, flavoured beverages, chews, gummies, etc. “You name it, we make it.”

CLIENT

Eggless Mayonnaise 

OUR ROLE

We redefined fast-casual loyalty

Today’s Task

What We did Today?

Eggless mayonnaise 

Event: I planned to develop eggless mayonnaise today

How I felt it (initially before executing the actual task): I find formulating innovative products exciting. 

Actual Task:Product formulation 

What did I learn?

A semisolid oil-in-water (O/W) emulsion known as mayonnaise is formulated by carefully combining oil, vinegar, egg yolk, and spices, predominantly mustard. Eggless mayonnaise has had a high demand for many years, which could be attributed to an increase in the vegetarian and vegan populations. Selecting the correct quantities of the ingredients was crucial, which included two types of potato starches, water, sugar, and mustard. Additionally, lemon and herbs were added to enhance the flavour of the product. Few preservatives were added to extend the product’s shelf life. The high-shear technique was employed to prepare this product. The main challenge of formulating the eggless vegan mayonnaise was that the texture should be smooth with a glossy appearance, giving a desirable mouthfeel. Once the ingredients were collected, the eggless mayonnaise was formulated, which had an excellent flavour profile. The product was then stored at an ambient temperature for shelf-life analysis. 

Solution

What I did Today

mayonnaise

Trial 1

mayonnaise

Trial 2

mayonnaise

Trial 3

mayonnaise

Outcome :

An eggless mayonnaise with an excellent flavour profile was formulated at the Food Research Lab.  

VideoLink: https://youtu.be/JPO5q63SRVc

What went well?

The product turned out delicious since it was formulated after extensive trials. However, we would like to conduct further trials to improve its texture. 

What Could I have done better?

A better formulation with an improved texture could have been carried out. 

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