Stabiliser specialist Hydrosol has developed a new system for use in egg-free delicatessen creams at different fat content levels, to help manufacturers meet demand for vegetarian and low cholesterol products.
The company, which is part of the Stern-Wywiol group, makes tailor-made systems for a range of food product categories, including dairy products, ice creams, desserts, ready meals, and processed meats.
The latest addition to its range, called Stabimuls MR, uses modified starch instead of egg. It is intended for use in mayonnaise-like emulsions – however labelling restrictions in some countries mean the name ‘mayonnaise’ can only be used for products containing egg.
The new system was developed in response to customer requests, and can be used in processed food products such as salads and ready meals as well as in jars. Egg-free products are popular in communities that fast or refrain from egg products at certain times of the year, such as members of the Russian Orthodox church.
In addition, egg is an allergen; and some people may prefer to avoid eating too many eggs and other animal products in a bid to keep their cholesterol intake to a minimum.
Innovation manager Dorotea Pein said Stabimuls MR systems have been designed for use in products containing 30, 50 and 50-70 per cent fat.
“Of course we are happy to develop customised offers that will work for other fat content levels, just as the customer wishes,” said Pein.
The systems dissolve without heating, and are said to be suitable for use on production lines usually used for producing mayonnaise.
Pein told FoodNavigator.com that the use of the stabilising system works out cheaper than using egg, but she was not able to provide a direct cost comparison.
It took six months to develop the system, as Pein’s team took standard mayonnaise as the gold standard and tried out a number of different ingredients to obtain the same quality in an egg-free recipe.