A clean label ingredient blend designed to deliver mayo-style textures. Free from the limitations of egg, and effortlessly simple to use. Corn starch fiber (alpha-cyclodextrin) acts as emulsifier, potato protein as whipping and aerating agent and corn starch contributes a smooth, creamy texture.

• Use: Blend cold with the liquid, gradually increasing the immersion blender's power until a creamy, firm emulsion is obtained.
• Dosage: 8-10g/100g of liquid, add 100-200g of fat to emulsify.
• Diets: Vegetarian, Vegan, Gluten-Free, Halal Suitable, Kosher Suitable

ingredients: α-cyclodextrin, potato protein, corn starch

Kimchi Mayonnaise

From SOSA's development and culinary expertise kitchens — recipe by the Sosa chef team

Pure flavour, no interference: by removing the egg, this mayonnaise lets kimchi's fermented, tangy, spicy power come through with unprecedented precision — a concrete demonstration of Promayo's stability with acidic and fermented ingredients.

Kimchi Mayonnaise

• 200g Sunflower oil
• 65g Kimchi sauce
• 75g Water
• 10g Promayo
• 5g Rice vinegar
• 3g Salt

• Place all ingredients in a tall, narrow container.
• Insert the immersion blender arm to the bottom, pressing it firmly against the base, and blend at low speed keeping the blender still until the initial mixture is well emulsified.
• Gradually raise the blender arm to the surface, blending at full power until a creamy, firm texture is obtained.