Hydrosol Develops Low-Fat Mayonnaise Without Starch
21 Oct 2016 --- Hydrosol’s stabiliser experts have developed a starch-free integrated compound that enables the production of high-quality, low-fat mayonnaise. The final product has a creamy, pleasantly light consistency with a very good mouth feel and excellent taste. Mayonnaise is one of the world’s most popular deli products, but its high fat content is a disadvantage from a health point of view. To reduce this without sacrificing texture, normally some of the fat is replaced with substances like starch that bind water. While economical, this procedure is undesirable in certain markets like Russia and the Middle East, since it is considered to reduce the quality. “Replacing fat with starch in low-fat mayonnaise products has economical as well as processing advantages. But consumers often see it as a kind of deception,” reported Dr. Dorotea Pein, Product Manager Hydrosol. “For this reason we have developed a new formulation that uses hydrocolloids and vegetable fibre to provide texture while still giving a pleasantly soft, creamy texture that can absolutely measure up to a full-fat mayonnaise.” The new Stabimuls M30 NOS integrated compound is based on powdered egg yolk, dairy protein, vegetable fibre and hydrocolloids. It can be used to make salad creams with fat contents as low as 30 percent. Like all Hydrosol integrated compounds for mayonnaise, this new product is easy to use in manufacturing. It needs only water, seasonings, oil and vinegar. Following suitable shearing, the final product can be filled and packaged. To contact our editorial team please email us at editorial@cnsmedia.com 
Hydrosol
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COMPANY DETAILSHydrosol Kurt-Fischer-Straße 55 Ahrensburg 22926 Germany
Tel. +49 / (0) 41 02 / 202-003 Fax. +49 / (0) 41 02 / 202-030 ACTIVE CATEGORIESHydrocolloids, Stabilisers and Gelling Systems The Hydrosol team develops tailor-made stabilizing systems and emulsifying systems for dairy products, ice cream, deli foods, ready meals, meat and sausage products and also integrated compounds for deli specialties and desserts. With commitment and know-how they have made their company a centre of excellence in the field of stabilizers and emulsifiers. They are familiar with the properties of every single stabilizer and every single emulsifier. That enables them to create systems whose synergisms make customized solutions possible.
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