We help you find the right recipe The consistency of mayonnaise and dressings can vary a lot from region to region – and from recipe to recipe. In order to create an egg reduced or egg free recipe, it is necessary first to define the amount of eggs to be used in the recipe, and also the desired viscosity and mouth feel of both the new recipe and the existing product which the manufacturer wishes to make an egg reduced version of. Palsgaard offers extensive application service and is able to make pilot plant trials and evaluate the mayonnaise using analytical methods and viscosity methods by means of a Haake viscosimeter or a Brookfield instrument. Together with customers we create the basis recipe with the desired egg content, viscosity and mouth feel. Next, the customer will be able to fine tune the taste of the recipe. 200 Palsgaard® 5423 and Palsgaard® 5426 offer mayonnaise manufacturers a possibility to, at the same time, control raw material costs and create both egg reduced and egg free mayonnaise and dressing recipes with mouth feel and viscosity appealing to consumers the world over. These two stabilizer blends are proven to meet the challenges of both rheological (texture, viscosity, flow, etc.) and sensory (creaminess, mouth-feel, flavour release, etc.) properties, when used in mayonnaises and dressings with a fat content ranging from 0% to 60% fat. Conclusion 150 Example of pilot trials with different dosages and egg yolk content made to find the best possible match to a reference. 100 Shear stress 50 0 Palsgaard A/S DK-7130 Juelsminde, Denmark Phone +45 76 82 76 82 Fax +45 76 82 76 83 direct@palsgaard.dk www.palsgaard.com -50 02 04 06 Shear rate 08 0 100
Print
Download PDF fil
