Lupidor is of pure plant origin and can be used to replace egg yolk in the manufacture of mayonnaise. The careful extraction of lupin flour results in a high grade lupin concentrate. The high protein content of 44% gives the product its excellent emulsifying capacities. The fibre content of 40% further adds a thickening effect. Sensorial attributes and functional properties of mayonnaise remain unchanged, when egg yolk is substituted with Lupidor.

Benefits
- Extraordinary technological properties: emulsifying capacity, viscosity, flavour
  enhancement etc.
- Nutritionally more valuable mayonnaise: contains dietary fibre, lowering of salt and
  seasoning is possible
- Suitable for vegetarians, vegans and for persons with egg allergy
- Microbiological risk is minimised: no risk of salmonellae
- 100% pure plant origin, cholesterol-free, GMO-free