By Anders Mølbak Jensen, Product & Application Manager, Lipid & Fine Foods Palsgaard A/S. Palsgaard® 1-2-3 is a stabilizer compound with the right composition of water binding ingredients which are able to meet the challenge of texture, viscosity and creaminess when it is used in mayonnaises from 0% fat to 60% fat. It is a possibility for producers to LEAN their logistic because it is only necessary to have one or a few stabilizer mixes in their production. Traditionally, mayonnaise producers have been using specific stabilizer compounds for the individual products they were producing – be it low fat mayonnaises, salad or table mayonnaises. However, modern production and the logistic behind have been focusing on reducing the number of raw materials used by the different factories. Stabilizer compounds – or blends for various types of mayonnaises, dressings and sauces have in the past typically been developed by R&D people, focussing on creating the optimal functional product for the specific project and not so much on reducing the number of stabilizers. Palsgaard® 1-2-3 – a flexible stabilizer compound Palsgaard is therefore pleased to introduce its new stabilizer compound Palsgaard® 1-2-3 which will help mayonnaise manufacturers do both. With Palsgaard® 1-2-3 they will be able to manufacture all their products with fat contents ranging from 0% fat to 60% fat – without having to change stabilizer – but with similar results to mayonnaises or dressings manufactured with compounds designed for particular fat contents. This simplifies not only the logistic in the production but also significantly reduces the administrative strain in keeping track of quality control, traceability, legislation and certificates. 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)). We have limited the number of E-numbers in Palsgaard® 1-2-3. However, we still wanted the synergistic effect of the two hydrocolloids guar gum and xanthan gum, but without modified starch the mayonnaise structure for especially the reduced and low fat mayonnaises would be too gelled in structure. Below is an explanation of why we chose to base Palsgaard® 1-2-3 on these particular hydrocolloids and modified starches: The effect of stabilizers in mayonnaises and dressings Stabilizers are ingredients which affect the rheological properties of the water phase in oil-in-water emulsions. The stabilizers absorb water thereby increasing the viscosity of the water phase - an effect which is transferred to the mayonnaise or dressing products. For mayonnaises and dressings, the increase in viscosity will: • Increase the product’s stability against phase separation - i.e. prevent the oil and water from separating during production or subsequently under distribution and storage • Affect the product appearance - e.g. the degree of smoothness and creaminess • Regulate the product consistency - e.g. a thicker or a thinner product • Regulate the ability of the product to absorb liquid from any drained foodstuffs added • Affect the sensory properties of the products, e.g. mouthfeel and flavour release Palsgaard Technical Paper - May 2012 Flexibility as key ingredient: From 0 - 60% fat in a mayonnaise with a single stabilizer compound 2
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