Taste Taste is another factor which is affected by the low oil content. Because of the high amount of water in the water phase in the mayonnaise compared to a traditional mayonnaise, a higher amount of acid is needed to lower the pH value. This can make the taste more acidic, which means that a combination of different acids such as citric acid, malic acid or different types of vinegar would be preferable. Another possibility is to add flavour to the mayonnaise. Texture The texture is probably the most difficult parameter to get right when developing stabilizer compound suitable for mayonnaises or dressings and dressings with an oil content ranging from 0% - 60%. When oil is taken out the mayonnaise tends to be less creamy, stickier or gelled because of the high amount of water that has to be bound. There are many different ingredients which are able to bind water e.g. different hydrocolloids, starches, proteins and fibres. Hydrocolloids alone can give a long sticky structure, starch alone can give taste problems because of the high amount that has to be used or it may cause a gelled structure. Proteins alone may cause a gelled structure but are also expensive ingredients. Fibre is a good water binder but can change the appearance of the low fat mayonnaise. However, by combining the different water binding ingredients in the right proportion we found that it was possible to develop a low fat mayonnaise with a short and creamy structure. Process conditions Palsgaard® 1-2-3 is designed for cold processing where the stabilizer compound is mixed with a little oil to prevent lumping and added to the water phase before oil is sucked into the homogenizer. To produce the very low fat mayonnaises or dressings with a fat content below 10% the oil content is too low for it to be mixed with Palsgaard® 1-2-3. Therefore it is necessary to suck the sta- bilizer blend into the water. The best result is obtained if water is added together with egg yolk and thereafter sucking in the oil. After an emulsion is formed all the dry ingredients are added. We found that the best results are obtained if they are mixed together to prevent lumping, but it is also possible to add them separately. Vinegar and acids are added by the end. We also noted that if the dry ingredients are added before the oil is emulsified in the mayonnaise the thickening of the water phase starts and increases the viscosity. Thereby the oil drops will not be as small as if the oil was emulsified into water phase with low viscosity. The result will be a low fat /reduced fat mayonnaise that is more unstable and not as creamy. The process of manufacturing these low fat mayonnaises is the opposite of what is traditional when making a cold produced mayonnaise, where stabilizers like hydrocolloids and starches are used. Table 1 shows a number of recipes for mayonnaises with varied fat content based on Palsgaard® 1-23. Viscosity curves comparing the recipes are shown in figure 2. Table 1: Recipe suggestions for mayonnaises with 0% fat, 35% fat and 60% fat with Palsgaard® 1-2-3 to be used on a Koruma. Ingredients Water Palsgaard® 1-2-3 Oil Vinegar Mustard paste Skim milk powder Egg yolk Sugar Salt Titanium Oxide Preservative Total 0% Oil 75.35% 5.00% 0.00% 5.00% 0.00% 4.00% 2.00% 2.00% 1.50% 0.05% 0.10% 100 % 35% Oil 48.25% 3.75% 35.00% 4.00% 1.00% 0.00% 4.00% 2.80% 1.10% 0.00% 0.10% 100 % 60% Oil 25.00% 2.00% 60.00% 4.00% 1.00% 0.00% 4.00% 2.80% 1.10% 0.00% 0.10% 100 % Palsgaard Technical Paper - May 2012 Flexibility as key ingredient: From 0 - 60% fat in a mayonnaise with a single stabilizer compound 4
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