Mayonnaise is one of the world’s most popular deli products, but its high fat content is a disadvantage from a health point of view.
To reduce this without sacrificing texture, normally some of the fat is replaced with substances such as starch that bind water. While economical, this procedure is undesirable in certain markets like Russia and the Middle East, as it is considered to reduce the quality.
Hydrosol’s stabiliser experts have now developed a starch-free integrated compound that enables the production of high-quality, low-fat mayonnaise. The final product has a creamy, pleasantly light consistency with a very good mouth feel and excellent taste.
'Replacing fat with starch in low-fat mayonnaise products has economical as well as processing advantages. But consumers often see it as a kind of deception,' reported Dr Dorotea Pein, Product Manager Hydrosol.
'For this reason, we have developed a new formulation that uses hydrocolloids and vegetable fibre to provide texture while still giving a pleasantly soft, creamy texture that can absolutely measure up to a full-fat mayonnaise.'
The new Stabimuls M30 NOS integrated compound is based on powdered egg yolk, dairy protein, vegetable fibre and hydrocolloids. It can be used to make salad creams with fat contents as low as 30%.
Like all Hydrosol integrated compounds for mayonnaise, this new product is easy to use in manufacturing. It needs only water, seasonings, oil and vinegar. Following suitable shearing, the final product can be filled and packaged.