Market Relevance
Many savoury applications are in the need of a vegetable protein source for egg-replacement as well as protein enrichment. Sunbloom can be used as a clean label emulsifier for vegan mayo and dressings, soup binder or as a nutritional ingredient in pasta!
Opportunities
- High protein applications
- Egg-replacement
- Clean label recipes
- Vegan, plant based
- Excellent taste
- Very good emulsifying properties
- Texture improvement
Application
- Mayonnaise
- Dressings
- Pasta
- Pasta filling
- High protein soups
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Available products:
Vegan Mayo 45% oil
An egg-free mayonnaise, a concept that demonstrates the effectiveness of emulsifying and water-retention properties!
Attributes
- Smooth
- Creamy
- Acidic
Ingredients
Oil, water, white wine vinegar, sunflower protein, sugar, mustard, lemon juice, starch, salt, guar gum
Nutritional information
- Energy (kJ): 1633.7
- Energy (kcal): 396.7
- Fat (g/100g): 41.5 | of which saturated (g/100g): 2.9
- Carbohydrates (g/100g): 3.8 | of which sugar (g/100g): 2.6
- Protein (g/100g): 1.6
- Fiber (g/100g): 0.5
- Salt (g/100g): 0.7
Produced in partnership with Lesieur
Address
Sunbloom Proteins GmbH
Balanstrasse 73
81541 München
Germany