Table 3 below shows a recipe for a 35% “clean label” mayonnaise based on Palsgaard® 5272. Ingredient Water Vegetable oils 3) Amount 51.75% 35.00% 3.70% 1.00% 2.80% 2.00% 1.50% 1.10% 1.00% 0.15% Palsgaard® 5272 Egg yolk powder Sugar Vinegar 12% Mustard paste Salt Vinegar, estragon 7% Malic acid 33% 3) Spices, antioxidants and colours; pH approx. 4.0 Native starch, vegetable fibres, maltodextrin Summary With ever increasing focus on living and eating healthy, various ways to combine fat reduction with other popular health trends in mayonnaise and dressings are described above. Using the right stabiliser systems is a key factor to be able to achieve quality wise acceptable low fat products. High quality low fat mayonnaise and dressings containing either egg based ingredients, vegetable ingredients or “clean label” ingredients, can be produced with various Palsgaard stabilizer systems. Naturally, all of these with excellent creamy structure, good flavour and high stability during shelf life. Furthermore, when using Palsgaard stabilizer systems, less resource demanding production procedures can be implemented, leading to improved production output, with less risk of microbiological contamination. Palsgaard Product Paper, September 2009 Methods to reduce fat content and optimize ingredient composition of mayonnaise and dressings 4
Print
Download PDF fil
