Price variations of egg yolk are a challenge to mayonnaise and dressing manufacturers, making it very difficult to keep a constant product price as one of the more expensive raw materials fluctuate significantly. The only solution to this problem is egg yolk reduction. Carefully combined stabilizer blends with emulsifying capacities, such as Palsgaard® 5423 and Palsgaard® 5426, offer the manufacturer the opportunity to create both egg free and egg reduced recipes with sensory and rheological properties similar to traditional mayonnaises and dressings. The effect of egg yolk Egg yolk is used as a natural emulsifier between the oil and water phases in mayonnaise and dressing. Pasteurised whole eggs or whole egg powder may also be used as emulsifiers as long as there is sufficient egg yolk content to create and keep a stable emulsion. Finding the right stabilizer blend Palsgaard offers two emulsifier and stabilizer blends, which can be used in egg yolk free (vegetable) and egg yolk reduced mayonnaises. These blends create homogeneous and stable emulsions with excellent mouth feel and are labelled as allergen free. To some manufacturers the alternative of creating totally egg free solutions is not an option, as local legislation may prevent a product from being labelled as mayonnaise if it doesn’t contain eggs. Palsgaard’s emulsifier and stabilizer blends for egg reduced/ free mayonnaises and dressings can also be used in combination with egg yolk as an alternative to totally removing egg yolk from the recipes. Using the stabilizer blend suitable for the desired fat content will allow the product developers to create an egg free version of an existing recipe and with similar viscosity and mouth feel and then decide for themselves how much egg yolk they want to add. The effect of stabilizers Stabilizers are ingredients which affect the rheological properties of the water phase in oil-in-water emulsions. The composition of a stabilizer blend is a matter of experience and deep knowledge of the functional properties of the individual stabilizer. If the stabilizer blend is to be used in products, which do not contain egg yolks, milk or vegetable proteins, or emulsifying starches, it might act as an emulsifier, if its properties match the requirements of an oil-in-water emulsion. Palsgaard has worked with stabilizers for decades and is an expert in developing just the right formulations of stabilizers for different purposes.

Palsgaard 5423 and Palsgaard 5426 are stabilizer blends with emulsifying properties due to the presence of modified starches: Acetylated distarch adipate (E1422), hydroxy propyl idstarch phosphate (E1442) and sodium octenyl succinate (E1450). Palsgaard® 5423 also contains stabilizers guar gum (E412) and xanthan gum (E415). Palsgaard® 5423 is typically used for mayonnaises and dressings with fat content ranging from 0 – 40%. ® ® Palsgaard® 5423 and Palsgaard® 5426 Modified starch is important for the total functionality of stabilizer blends like Palsgaard® 5423 and Palsgaard® 5426. However, the structure and properties of starch, i.e. the degree and type of modification can pose a challenge in creating the optimum functionality of a stabilizer blend for egg reduction. That is why Palsgaard® 5423 and Palsgaard® 5426 have been developed. Sodium octenyl succinate (E1450) adds the emulsifying properties, hydroxy propyl distarch phosphate (E1442) creates creaminess and acetylated distarch adipate (E1422) adds extra viscosity. Together all these components create the right balance between viscosity, creaminess, mouth feel and stability during both process and shelf life. Modified starch as emulsifier Palsgaard® 5426 contains modified starches: Hydroxy propyl distarch phosphate (E1442), sodium octenyl succinate (E1450) and stabilizers guar gum (E412) and xanthan gum (E 415). Palsgaard ® 5426 is typically used for mayonnaises and dressings with 40 – 60% fat.

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