Low-fat mayonnaise Texture is probably the most difficult parameter to deal with when developing a low-fat mayonnaise. As the amount of oil is reduced, the mayonnaise tends to become less creamy and stickier or gelled due to the high water content that needs to be bound by stabilisers. Using hydrocolloids alone may result in a long sticky structure, and starch alone may result in taste problems because of the quantity required to bind the water, or a gelled structure. Proteins alone may also lead to a gelled struc- ture and are less cost-efficient. And fibres may be a good water binder but they tend to change the appearance of the mayon- naise. If you’re looking to create a reduced-fat mayonnaise with 45% or even 0.5% fat, we can help you to determine the right combination of stabilisers to achieve: • Excellent stability even with very low fat content • Short texture similar to traditional mayonnaise • From high to low viscosity • Extended shelf-life Interested in reducing or eliminating the amount of egg yolk in your mayo? Price variations of egg yolk is a challenge to mayonnaise and dressing manu- facturers, making it difficult to keep a constant product price when one of the more expensive raw materials fluctuate significantly. Palsgaard has developed a series of stabiliser solutions that will allow you to develop recipes completely without eggs or with reduced amounts of eggs – but with similar results as traditional recipes.
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