Lower-fat mayonnaises with a single stabilizer compound By Anders Mølbak Jensen, Product & Application Manager, Lipid & Fine Foods Palsgaard A/S. Whenever a consumer chooses a low-fat mayonnaise, dressing or sauce product, he or she hopes the product will have the same taste and appearance as the fullfat variety. Sadly, however, that’s seldom the case. A quick search of online food reviews of light mayonnaise products uncovers a challenging reality for many fine foods manufacturers: Even the most complimentary remarks, such as “Tastes good – for a low-fat product” or “It’s a lot like the real thing” still point to a quality gap that holds many people back from trying lower-fat products – and which stops others coming back for more. There is help at hand, however, for manufacturers aiming to live up to consumer expectations: Decades of experience and product development in the low-fat and reducedfat mayonnaise arena now allow recipes to be adapted and finetuned to an unprecedented extent. With just one stabilizer compound on the label – and Palsgaard’s expert assistance – fine foods manufacturers can now improve all of their low-fat and reduced-fat mayonnaises TWO SIDES OF THE SAME STORY Essentially, two key factors are of decisive importance for closing the quality gap mentioned above. The first is knowing which stabilizer compounds to use. The second factor, which is inseparably related to the first, is knowing exactly what challenges these compounds can present, and how to unleash their full potential to achieve a consistently high-quality product. On both counts, Palsgaard has built an impressive platform that is helping
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