While modified starches have become a strong solution to the egg yolk reduction challenge, their structure and properties, particularly the degree and type of modification, can present significant obstacles to creating an optimally functional stabiliser blend.
Palsgaard’s development team have resolved such difficulties by applying the emulsifying properties of sodium octenyl succinate (E1450), the ability of hydroxy propyl distarch phosphate (E1442) to create creaminess, and the extra viscosity provided by acetylated distarch adipate (E1422). Together, these components deliver the right balance between viscosity, creaminess, mouthfeel and stability both during processing and shelf-life.
When applied to the production of vegetable-based mayonnaises that don’t contain egg yolks, milk or vegetable proteins, or emulsifying starches, the Palsgaard stabiliser blends can act as an emulsifier – as long as their properties match the requirements of an oil-in-water emulsion.
Getting it right
Of course, there’s more to it than simply adding a standard blend of stabilisers and expecting that all will be well. Getting the exact composition of a stabiliser blend right for your specific mayonnaise takes experience, as well as in-depth knowledge of the functional properties of the individual stabiliser.
A key factor to consider is the mayonnaise’s desired fat content. In fact, using a stabiliser blend suitable for a particular level of fat allows product developers to begin by creating an egg-free version of an existing recipe with similar viscosity and mouthfeel. Once that’s achieved, they can then decide for themselves (perhaps together with Marketing) how much egg yolk is appropriate to add and declare on the label.
Palsgaard has worked with stabilisers for decades and is an expert at developing just the right formulations of stabilisers for different purposes. The company offers two emulsifier and stabiliser blends (Palsgaard® 5423 and Palsgaard® 5426), which can be used in egg yolk-free (vegetable) and egg yolk-reduced mayonnaises. Palsgaard® 5423 is typically used for mayonnaise or dressing with fat content of 0 to 40 percent, while Palsgaard® 5426 is better suited to products with 40 to 60 percent fat. Both blends create homogeneous and stable emulsions with excellent mouthfeel and are labelled as allergen-free.
These two stabiliser blends are proven to meet the challenges of both rheological (including texture, viscosity, flow) and sensory (such as creaminess, mouthfeel, flavour release) properties when used in mayonnaises and dressings with a fat content ranging from 0 to 60 percent fat.
