manufacturers around the world to arrive at low-fat or reduced-fat mayonnaise products that are able to meet or beat consumer expectations. FACT BOX: Binding water The many varieties of water-binding ingredients include different hydrocolloids (such as guar gum, xanthan gum or cellulose); starches (native and modified from waxy maize); potato or tapioca; proteins from milk, soy or wheat; and fibres from different vegetable sources including wheat, potato or citrus fruits. Palsgaard® 1-2-3 is based on guar gum and xanthan gum as well as modified Guar gum starch based on waxy maize. 60 percent, but it also produces similar results to mayonnaises or dressings manufactured with compounds for higher fat content. And while Palsgaard® 1-2-3 has few Enumbers, it retains the synergistic effect of the two hydrocolloids guar gum and xanthan gum. The modified starch is necessary to achieve the right structure to the mayonnaise. • Increasing the product’s stability against phase separation, preventing the oil and water from separating during production, distribution or storage • Influencing the product’s appearance, such as the degree of smoothness and creaminess • Regulating the product’s consistency, producing a thicker or a thinner product • Regulating the ability of the product to absorb liquid from any drained foodstuffs added • Affecting the sensory properties of the products, such as the mouthfeel and flavour release • Stabilized mayonnaises and dressings are dependent on a number of factors, including: • The oil content of the product • The type of emulsifier used – egg yolk, protein or esters of mono- and diglycerides • Production method – use of cold or warm-swelling stabilizers • End-use demands, such as heat and/or freeze stability Determining the optimal stabilizer composition requires thorough knowledge of the functional properties of each individual stabilizer. If the stabilizer is to be used in products without egg yolk, milk proteins or emulsifying starches could be used as an emulsifier. For FLEXIBILITY RULES Using stabilizer compounds is not without its issues. In fact, achieving the optimal viscosity and creaminess across a variety of fat content proportions demands an extremely flexible stabilizer. Furthermore, while most mayonnaise manufacturers seek to reduce the number of raw materials used in production, their R&D teams tend to focus on creating the optimal functional product for each project;. To meet both agendas, the industry needs a single stabilizer optimised for lower-fat applications that produces the desirable qualities associated with higher fat content. And that’s why Palsgaard originally developed the stabilizer compound Palsgaard® 1-2-3. Palsgaard® 1-2-3 is a compound of stabilizers based on the hydrocolloids guar gum (E412) and xanthan gum (E415) and modified starch (acetylated distarch adipate (E1422)). Not only is Palsgaard® 1-2-3 suitable for all products with fat content ranging from zero to STABILIZER FUNCTIONALITY Stabilizers affect the rheological properties of the water phase in oil-in-water emulsions. They absorb water, which increases the viscosity of the water phase. This effect is transferred to the mayonnaise or dressing products, affecting them in a number of ways:
Download PDF fil