world. Removing the yolk entirely, therefore, without re-designating the product is likely to cause adverse reactions from both regulatory authorities and consumers. That said, today the sky really is the limit. Using carefully combined stabilizer blends with emulsifying effects, manufacturers can freely determine the nature and content of their products, creating both egg-free and egg-reduced recipes with sensory and rheological properties similar to traditional mayonnaises and dressings. EGG YOLK AT WORK Egg yolk has long been used as a natural emulsifier between the oil and water phases in mayonnaise and dressing. This emulsifying capability is mainly related to its content of lecithin, typically lying around 1.2 percent. Pasteurised whole eggs or whole egg powder may also be used as emulsifiers as long as there is sufficient egg yolk content to create and maintain a stable emulsion. Adding stabilizers to a mayonnaise recipe affects the rheological properties of the water phase in oil-in-water emulsions. Egg yolkreducing or replacing emulsifier and stabilizer blends like those developed by Palsgaard incorporate modified starches such as acety- lated distarch adipate (E1422), hydroxy propyl idstarch phosphate (E1442) and sodium octenyl succinate (E1450). They may also include, for example, stabilizers such as guar gum (E412) and xanthan gum (E415). While modified starches have become a strong solution to the egg yolk reduction challenge, their structure and properties, particularly the degree and type of modification, can present significant obstacles to creating an optimally functional stabilizer blend. Palsgaard’s development team have resolved such difficulties by applying the emulsifying properties of sodium octenyl succinate (E1450), the ability of hydroxy propyl distarch phosphate (E1442) to create creaminess, and the extra viscosity provided by acetylated distarch adipate (E1422). Together, these components deliver the right balance between viscosity, creaminess, mouth feel and stability both during processing and shelf life. When applied to the production of vegetable-based mayonnaises that don’t contain egg yolks, milk or vegetable proteins, or emulsifying starches, the Palsgaard stabilizer blends can act as an emulsifier – as long as its properties match the requirements of an oil-in-water emulsion. GETTING IT RIGHT Of course, there’s more to it than simply adding a standard blend of stabilizers and expecting that all will be well. Getting the exact composition of a stabilizer blend right for your specific mayonnaise takes experience, as well as in-depth knowledge of the functional properties of the individual stabilizer. A key factor to consider is the mayonnaise’s desired fat content. In fact, using a stabilizer blend suitable for a particular level of fat allows product developers to begin by creating an egg-free version of an existing recipe with similar viscosity and mouth feel. Once that’s achieved, they can then decide for themselves (perhaps together with
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