Beating egg costs in mayonnaise What’s the best way to achieve egg yolk reduction in mayonnaise and dressings? By Anders Mølbak Jensen, Product & Application Manager, Lipid & Fine Foods Palsgaard A/S. UNWELCOME UNPREDICTABILITY As most people know, traditional mayonnaise consists of two primary ingredients: oil and egg yolks. In fact, the word “mayonnaise” may even have been derived from moyeu, the medieval French word for the yolk, meaning center or hub – but that’s still being debated. Whatever the truth may be, there’s no denying the fact that both ingredients are subject to dramatic price fluctuations that make life difficult for mayonnaise and dressing manufacturers. In 2004, for example, an outbreak of avian flu in Asia hit the world’s poultry industry – and liquid egg prices rose 20 to 30 percent over 12 months. And in 2013, the US experienced an unprecedented oversupply of egg yolks as major fast-food chains increased offerings of healthier, egg white-based alternatives for breakfast. These two examples only scratch the surface of an issue that has become increasingly important to manufacturers: how to reduce the content of egg yolk in dressings without sacrificing critical production parameters or sensory properties such as texture, viscosity, flavour-release or flow. HOW MUCH IS TOO MUCH? Of course, there are limits to how much egg content can be reduced before a product can no longer be described as mayonnaise. In the US, for example, the FDA defines mayonnaise as an emulsified, semi-solid food prepared from vegetable oil, lemon and/or lime juice, and an ingredient containing egg yolk. Similar stipulations exist in Europe and other parts of the
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