Figure 2: 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. the stabilizers. Hydrocolloids alone may result in a long sticky structure, starch alone may result in taste problems because of the high amount that has to be used, or it may result in a gelled structure. Proteins alone may result in a gelled structure and are also expensive ingredients – i.e. less cost efficient. Fibres may be a good water binder but they may change the appearance of the low fat mayonnaise. Palsgaard® 3-6-9 By combining the different water binding ingredients in the right proportions it is possible to develop a low fat mayonnaise with a short and creamy structure: Palsgaard® 3-6-9 has been developed especially for low fat and fat reduced mayonnaises and is able to deal successfully with the above parameters. Palsgaard® 3-6-9 has been tested in recipes with respectively 0.5, 3, 6 or 9 % fat content: From the recipes listed in Table 1 it is clear that Palsgaard® 3-6-9 is used at the same dosage regardless of whether the total oil content is 0.5, 3, 6 or 9 %. The 3 recipes were made on a Koruma and viscosity and the stability measured on a HAAKE rheometer RS1. The flow curves for the 3 samples shown in Figure 3 are compared to a mayonnaise with 61 % fat. Looking at the nearly identical behaviour of the 4 curves, one can conclude that the viscosity and creaminess is the same for all 4 products. However, the stability of the 61 % oil mayonnaise is a little lower than the 3 low fat mayonnaises. Process conditions The process of manufacturing these low fat mayonnaises is actually the opposite of the traditional method of producing a cold produced mayonnaise, where stabilizers such as hydrocolloids and starches are mixed with a Table 1: Recipe suggestions for mayonnaises with 0.5, 3, 6 or 9 % fat with Palsgaard® 3-6-9 to be used on a Koruma. Ingredients Water Palsgaard® 3-6-9 Oil Vinegar Skim milk powder Egg yolk Sugar Salt Titanium Oxide Preservative Total 0.5 % Fat 75.35 % 5.00 % 0.00 % 5.00 % 4.00 % 2.00 % 2.00 % 1.50 % 0.05 % 0.10 % 100.00 % 3 % Oil 77.85 % 5.00 % 3.00 % 5.00 % 4.00 % 2.00 % 2.00 % 1.50 % 0.05 % 0.10 % 100.00 % 6 % Oil 9 % Oil 74.85 % 5.00 % 6.00 % 5.00 % 4.00 % 2.00 % 2.00 % 1.50 % 0.05 % 0.10 % 100.00 % 73.35 % 5.00 % 9.00 % 5.00 % 2.50 % 2.00 % 2.00 % 1.50 % 0.05 % 0.10 % 100.00 % Palsgaard Technical Paper - August 2010 How to make a low or a fat reduced mayonnaise 3
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