Access US edition |
|
Breaking News on Food & Beverage Development - Europe |
Product innovations > Product brochure
New types of stabilizers for new types of mayonnaises
New types of stabilizers for new types of mayonnaises
Market trends: The trends in the fine food market are pointing at:
- High quality in fine food products in respect to mouthfeel and consistency
- Low cost due to demands from the consumers and
- Consumer friendly products
New types of mayonnaise products meet these demands. Normally egg yolk or milk proteins are used as the O/W emulsifier in mayonnaises. In the new mayonnaise products it is possible to leave out these components, and the mayonnaises can be named vegetable mayonnaises.
The new compounds from Palsgaard A/S contain both emulsifiers and stabilizers, and can be used for mayonnaises with 20 - 70% fat content.
Ingredients: The compounds for vegetable mayonnaises consist of different components: - Emulsifying starches E1450 - emulsifying agent, substituting e.g. egg yolk or milk protein
- Modified starches e.g. E1442 - giving stability and mouthfeel to the mayonnaise
- Gums e.g. E412 and E415 - viscosity and stability giving agent
Systems for both warm and cold process are available, and the ingredients have been combined in order to achieve the optimal synergies and benefits of each single ingredient.
Some of the benefits of the new products for vegetable mayonnaise:
In production: - Very strong emulsion
- Easy to handle in the production due to all-in-one compounds
- Same quality all year around
The production of all vegetable mayonnaise is similar to the production of ordinary types of mayonnaise: - The stabiliser compound shall be dispersed into oil (ratio 1:3)
- It is added into the water during agitation
- All other dry ingredients, e.g. sugar and salt, are added
- Vegetable oil is added gradually into the water phase
- Acid phase is added
Labelling: No use of eggs and milk solids
Costs: Low "cost in use"
Applications:
These new products are giving a strong emulsion with a high stability. It means, that the final mayonnaise has several benefits, compared with ordinary mayonnaise: - Very high water binding capacity of the mayonnaise, which makes it very suitable for salad mayonnaises, where fillings might release water during storage
- Possibility for extending shelf life of the mayonnaise
- Heat stability, where needed
- Equal or even improved mouthfeeling
-
As typical basic recipes for all vegetable mayonnaises with different fat content produced by cold process, the following can be mentioned:
| 20% All vegetable mayonnaise | 30% All vegetable mayonnaise | ||
| PALSGAARD® 5423
Water Salt Sugar Potassium sorbate Vegetable liquid oil Mustard powder Vinegar 12% Spices and colour
Ph approx. 4 |
4,50%
66,50% 1,10% 2,80% 0,10% 20,00% 1,00% 4,00%
|
PALSGAARD® 5423
Water Salt Sugar Potassium sorbate Vegetable liquid oil Mustard powder Vinegar 12% Spices and colour
Ph approx. 4 |
4,30%
55,70% 1,10% 3,80% 0,10% 30,00% 1,00% 4,00%
|
| 50% All vegetable mayonnaise | 60% All vegetable mayonnaise | ||
| PALSGAARD® 5425
Water Salt Sugar Potassium sorbate Vegetable liquid oil Mustard powder Vinegar 12% Spices and colour
Ph approx. 4 |
3,40%
38,60% 1,10% 2,80% 0,10% 50,00% 1,00% 3,00%
|
PALSGAARD® 5426
Water Salt Sugar Potassium sorbate Vegetable liquid oil Mustard powder Vinegar 12% Spices and colour
Ph approx. 4 |
1,90%
31,60% 0,90% 1,50% 0,10% 60,00% 1,00% 3,00%
|
These recipe suggestions are basic recipes, meaning the customer has to adjust the recipes in accordance with the local demand and legislation.
Disclaimer
Recipe information which is based on Palsgaard's own trials, and other application technology information given is, to the best of our knowledge, reliable. However, no guarantees are given, not even in case of negligence on the part of Palsgaard A/S, and users of our products should conduct their own trials to determine whether our products are suitable for the user's specific purposes.
Featured Suppliers
Related sites
All Decision News Media Sites
Food & Beverage: Food & Beverage Development - Europe | Food & Beverage Development - North America | Food Marketing and Retailing | Food Processing & Packaging | Food Safety & Quality Control | Food and Beverage in Asia Pacific | Industrial Baking & Snacks | Beverage Technology & Markets | Confectionery & Biscuit Processing | Dairy Processing & Markets | Prepared Food and Meat Processing Nutrition: Supplements & Nutrition - Europe | Supplements & Nutrition - North America Pharmaceutical: Pharmaceutical Technology | Drug Discovery | Laboratory Equipment | Contract Research, Manufacturing & Clinical Trials Cosmetics: Cosmetics Formulation & Packaging - North America | Cosmetics Formulation & Packaging - Europe
© 2000/2009 - Decision News Media SAS - All right reserved.
