Application Profile
TamaGum™ for Mayonnaise, Dressings & Emulsified Sauces
Emulsified sauces require hydrocolloid stabilizers that anchor oil droplets, control water activity, and mimic full-fat mouthfeel in reduced-oil formulations.
Suggested TamaGum™ Grades:TamaGum™-CSTamaGum™-SauceCraft
Formulation Guidance on Ingredient Replacement:TamaGum™ may help reduce or replace Xanthan Gum, CMC, or modified starch systems in salad dressings and mayonnaises, subject to application trials.
Technical Capabilities
Functional Performance in Mayonnaise & Dressings
01
Emulsion Stabilization
Prevents coalescence and oil separation during shelf life.
02
Cold-Water Hydration
Disperses rapidly in cold processing without cooking.
03
Creamy Texture
Imparts rich mouthfeel and spoonability in low-fat mayo.
04
Shear Recovery
Thixotropic flow behavior for easy squeezing and dipping.
Official Technical Resource2 Formulations Available
Download Mayonnaise & Dressings Recipe & Technical Spec Sheets
Access complete laboratory formulations, processing flowcharts, recommended dosage levels, and functional performance profiles for Mayonnaise & Dressings.