Product Brochure

New types of stabilizers for new types of mayonnaises

Format: Webpage | Document type: 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.

Related resources from Palsgaard A/S

Supplier info centre