DENMARK – Palsgaard, the world’s full-service emulsifier and stabilizer company, has offered mayonnaise and dressing manufacturers a solution to achieve egg yolk reduction and create egg-free recipes that meet the mouthfeel and viscosity their customer’s demand–yet with greater control over raw material costs.
Egg yolk has long been used as a natural emulsifier between the oil and water phases in mayonnaise and dressing. This emulsifying capability is mainly related to its content of lecithin, typically lying around 1.2 percent.
Using carefully combined stabilizer blends with emulsifying effects, Palsgaard said the manufacturers can freely determine the nature and content of their products, creating both egg-free and egg-reduced recipes with sensory and rheological properties similar to traditional mayonnaises and dressings.
A key factor to consider is the mayonnaise’s desired fat content, the company underscored. Using a stabilizer 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, and later decide how much egg yolk is appropriate to add and declare on the label.
The company guarantees the manufacturers two emulsifiers and stabilizer 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 a fat content of 0 to 40 percent, while Palsgaard 5426 is better suited to products with 40 to 60 percent fat.
Both blends, according to Palsgaard, create homogeneous and stable emulsions with an excellent mouthfeel and are labeled as allergen-free.
These two stabilizer blends are proven to meet the challenges of both rheological including texture, viscosity, flow, and sensory such as creaminess, mouthfeel, and flavour release) properties when used in mayonnaises and dressings with a fat content ranging from 0 to 60 percent fat, the company explained.
When applied to the production of vegetable-based mayonnaises that don’t contain egg yolks, milk or vegetable proteins, or emulsifying starches, the Palsgaard stabilizer blends can act as an emulsifier – as long as their properties match the requirements of an oil-in-water emulsion, the Danish company said.
The industry has long been reliant on modified starches stabilizers as a strong solution to egg yolk reduction in mayonnaise recipes. However, the ingredient specialist noted the stabilizers affect the rheological properties of the water phase in oil-in-water emulsions.
In addition, the modified starches pose challenges in structure and properties, particularly the degree and type of modification, presenting significant obstacles to creating an optimally functional stabilizer blend.
Palsgaard’s development team has resolved difficulties associated with using modified starches stabilizers 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, the team said these components deliver the right balance between viscosity, creaminess, mouthfeel, and stability both during processing and shelf-life.
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