Marketing) how much egg yolk is appropriate to add and declare on the label. Palsgaard has worked with stabilizers for decades and is expert at developing just the right formulations of stabilizers for different purposes. The company offers two emulsifier and stabilizer blends (Palsgaard® 5423 and Palsgaard® 5426), which can be used in egg yolk-free (vegetable) and egg yolk-reduced mayonnaises. Palsgaard® 5423 is typically used for mayonnaise or dressing with fat content of 0 to 40 percent, while Palsgaard® 5426 is better suited to products with 40 to 60 percent fat. Both blends create homogeneous and stable emulsions with excellent mouth feel and are labelled as allergen-free. These two stabilizer blends are proven to meet the challenges of both rheological (including texture, viscosity, flow) and sensory (such as creaminess, mouth-feel, flavour release) properties, when used in mayonnaises and dressings with a fat content ranging from 0 to 60 percent fat. Figure 1: Example of pilot trials with different dosages and egg yolk content made to find the best possible match to a reference. A TOOLBOX FOR BETTER BUSINESS ONE STEP AT A TIME To create an egg-reduced or eggfree recipe, you need to determine the amount of eggs, the desired viscosity and the mouth-feel of the existing product, allowing for the fact that the consistency of mayonnaise and dressings can vary greatly from region to region – and from recipe to recipe. The new recipe is then developed on the basis of these measures, and extensive pilot plant trials are used to test its accuracy. For Palsgaard’s customers around the world, this work is most often conducted at one of the company’s regional application centers. Analytical methods and viscosity testing are typically carried out using a Haake viscosimeter or a Brookfield instrument. Once the basic recipe has been defined, achieving the desired egg content, viscosity and mouth feel, the customer is finally ready to fine-tune taste aspects. Today’s emulsifier and stabilizer blends enable mayonnaise manufacturers to create both egg-reduced and egg-free recipes with the mouth-feel and viscosity their customers demand – yet with greater control over raw material costs. It’s a winning proposition that is sure to appeal to production cost managers and price-sensitive retailers alike. ABOUT THE AUTHOR Anders Mølbak Jensen, is Product & Application Manager, Lipid & Fine Foods Palsgaard A/S. He can be reached at am@ palsgaard.dk or +45 7682 7682. Before joining the company 16 years ago, he held various roles as a laboratory, quality control and R&D manager at a large margarine producer for 10 years. He holds an M.Sc in food science and technology from the University of Copenhagen and a Bachelor of Commerce, IT. His email is am@palsgaard. dk. Get more info at www.palsgaard.com.
Download PDF fil