There are many different ingredients which are able to bind water such as different hydrocolloids: Guar gum, xanthan gum or cellulose, starches both native and modified from waxy maize, potato or tapioca, proteins from milk, soy or wheat and fibres from different vegetable sources like wheat, potato or from fruit like citrus. Palsgaard® 1-2-3 is based on guar gum and xanthan gum and modified starch based on waxy maize. Stabilised mayonnaises and dressings are dependent, among other things, on the following factors: • 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 - e.g. heat and/or freeze stability The composition of stabilizers is a matter of experience which requires a thorough knowledge of the functional properties of the individual stabilizers. If the stabilizer blend/compound is to be used in products without egg yolk, then milk proteins or emulsifying starches could be used as an emulsifier. When using cold-swelling stabilizers, all the individual components in the stabilizer blend/compound must be able to absorb cold water (cold-swelling ingredients), i.e. heating the stabilizer blend in water is not required in order to obtain the viscosity effect. Modified starch Modified starch is important for the functionality of stabilizer compounds like Palsgaard® 1-2-3, but not all types of starches would be relevant to use. The best results were based on modified waxy maize starch with a high con- tent amylum pectin. A privilege Palsgaard also has is the possibility to mix modified starches from different starch producers with the same E – no. It will not increase the amount of E numbers, but can improve the effect of the modified starch, when uniting the best effects of the products from different starch producers. The degree of modification of the starches was also a challenge when developing Palsgaard® 1-23: Typically acetylated distarch (E1412) and acetylated di-starch phosphate (E1414) will increase the viscosity of the mayonnaise or dressing, and acetylated distarch adipate (E1442) will give more creaminess. However, we discovered that the modified starch (acetylated distarch adipate) gave the right balance between the effect of viscosity, creaminess, mouth feel, stability and how much extra mechanical treatment the mayonnaise or dressing could stand during production. However, to create a flexible stabilizer compound with good effect from 0% fat to 60% fat was not as simple as it seemed. When an emulsion is created the mayonnaise will have a different structure in high fat mayonnaises compared to stabilised water in a 0% mayonnaise or dressing. Equally, factors like colour, taste and texture will all be affected by the lack of oil compared to a high fat mayonnaise: Colour When oil is taken out from the emulsion the colour tends to be less white and more transparent. To make it less transparent colourings can be used, e.g. titan dioxide for whiteness and beta carotene for more yellow. Other ingredients like skim milk powder and egg yolk can also help to reduce the transparency. Palsgaard Technical Paper - May 2012 Flexibility as key ingredient: From 0 - 60% fat in a mayonnaise with a single stabilizer compound 3
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