Low fat mayonnaise and dressings with vegetable based ingredients Producing mayonnaise and dressings without egg and milk ingredients has traditionally been a challenging task. With consumers becoming increasingly aware of the allergenic properties of both milk and egg products, a raising demand for products not containing these ingredients is seen. Further, in some regions of the world cultural reasons can be a factor determining why consumers would look for vegetable based mayonnaise and dressings. For mayonnaise and dressing producers it is desirable to use ingredients which are easy to handle in a production environment, thus reducing the risk of mistakes during the production process. With Palsgaard vegetable based stabiliser compounds, it is possible to obtain low fat mayonnaise and dressings with sensorial properties resembling high fat egg based products. Palsgaard® 5423 yields products with excellent creaminess, flavour and shelf life stability. Due to the unique composition of Palsgaard® 5423 it can be used in a warm or cold process. Table 2 below shows a typical recipe for a 15% mayonnaise based on Palsgaard® 5423 stabilizer system. Ingredient Water Vegetable oils 2) Amount 70.40% 15.00% 4.75% 3.80% 2.00% 1.50% 1.10% 1.00% 0.20% 0.15% 0.10% ® Palsgaard 5423 Sugar Vinegar 12% Mustard paste Salt Vinegar, estragon 7% Malto dextrin Malic acid 33% Potassium sorbate 2) Spices antioxidants and colours; pH approx. 4.0 Acetylated distarch adipate: E-1422, hydroxyl propyl distarch phosphate: E-1442, Stach sodium octenyl succinate: E-1450, guar gum: E-412, xanthan gum: E-415 Low fat mayonnaise and dressings with clean label During the past decade the health awareness of consumers has increased. One focus area in this trend has been to reduce the number of additives used in specific food products. Producing low fat products without additives is quite the challenging task, as the number of functional additives which can be used in the formulation is rather limited. And at the same time those ingredients available tend to result in products where compromises on product quality often must be accepted. With Palsgaard “clean label” stabilizer compounds, it is now possible to make clean label mayonnaise and dressings, without compromising on product quality. Palsgaard® 5272 yields products with good shelf life stability, and excellent creaminess and flavour. Palsgaard Product Paper, September 2009 Methods to reduce fat content and optimize ingredient composition of mayonnaise and dressings 3
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