By Cai Clemen Christensen, Business Unit Manager Lipid and Fine food It is a wish to reduce the fat content in products such as mayonnaise, dressings and related products for both health reasons as well as costs reasons. With new and improved formulations for mayonnaise and dressings it is furthermore possible to change the ingredient composition, thereby making it possible to produce mayonnaise and dressings without egg yolk and milk proteins, and even obtain products with a “clean label”. When reducing fat content in dressings and mayonnaise it is of high importance, that the organoleptic quality of the product is more or less similar to high fat containing products. Below are described new and innovative types of low fat products, based on different ingredients, which are meeting the demands of the latest trends asked for by retailers and consumers. Low fat mayonnaise and dressings with egg ingredients In order to keep the flavour and creaminess as seen in high fat dressings and mayonnaise, it is often a wish to retain egg components in a low fat mayonnaise or dressing recipe. Unfortunately, raw egg yolk is a difficult ingredient to handle in a production environment. Microbiological safety is often a hurdle which must be taken care of, and at the same time raw egg yolk must be stored under cold conditions. Both of these factors are resource consuming, thus adding extra cost to the final product. By using Palsgaard stabilizer systems with added egg yolk powder it is possible to produce low fat mayonnaise with excellent sensorial properties, imitating high fat products. Table 1 below shows a typical recipe for a 25% mayonnaise based on the Palsgaard® 5345 stabilizer system. Ingredient Water Vegetable oils 1) Amount 60.90% 25.00% 5.45% 2.80% 2.00% 1.50% 1.10% 1.00% 0.15% 0.10% ® Palsgaard 5345 Sugar Vinegar 12% Mustard paste Salt Vinegar, estragon 7% Malic acid 33% Potassium sorbate Spices, antioxidants and colours; pH approx. 4.0 1) Distarch phosphate: E-1412, egg yolk powder, guar gum: E-412, maltodextrin, xanthan gum: E-415 Palsgaard Product Paper, September 2009 Methods to reduce fat content and optimize ingredient composition of mayonnaise and dressings 2
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