Vegan Mayonnaise Recipe with VegeWhip and Alfacyclodextrin - It Only Takes a Few Minutes

How to Make Vegan Mayonnaise with VegeWhip and Alfacyclodextrin | FlavorPure

In this video we show you how to make a delicious and creamy vegan mayonnaise, perfect for those looking for an egg-free alternative but without sacrificing taste! We use VegeWhip SaporePuro, a potato protein isolate, and Alfacyclodextrin, a natural emulsifier that ensures a perfect texture similar to traditional mayonnaise.

Key ingredients:

• VegeWhip SaporePuro: Isolated potato protein that helps stabilize mayonnaise and give it a creamy texture.
• Alfacyclodextrin: A natural emulsifier that ensures the ingredients come together perfectly, creating a velvety, firm texture.

Not only is this mayonnaise completely vegan, but it is also rich in flavor and ready in minutes!

Watch the video to discover the step-by-step process and make a vegan mayonnaise that will win everyone over.

Recipe for "Starter," the mixture that will help you better whip up potato protein (VegeWhip) for both mayonnaise and possibly vegan meringue.

• 95% Water or juice (950gr)

• 5% VegeWhip (50gr)

Recipe for making Vegan Mayonnaise:

• 250g Sunflower Seed Oil

• 5gr VegeWhip

• 5gr Alfacyclodextrin

• QB Salt and spices

• QB "Starter" until consistency is achieved.

"Vegan Starter" procedure:

1. Make the "Starter" by combining the VegeWhip with the Water
2. Mix
3. Let stand in the refrigerator for at least 30 minutes.
4. (If you need to stabilize the product, add 3gr of Xanthan Gum.)

Procedure for Vegan Mayonnaise

1. Weigh the sunflower seed oil.
2. Add the VegeWhip and Alfacyclodextrin
3. Mix 
4. Gradually add the "Starter"
5. Emulsify until the desired consistency is reached

Mayonnaise can last in the refrigerator, well stored, for up to 10 days.
Thanks to the emulsifying properties of alpha-cyclodextrin, it will remain creamy and firm without deteriorating in texture.

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