Fat reduction
Lighter mayonnaise
Ingredion Ingredients Used:
 
              Formula
Oil phase
Water phase
Ingredient
            %
            
          Water
            58.80
            
          Pasteurised egg yolk
            3.60
            
          Vinegar, 10% acid
            3.00
            
          Sugar
            2.50
            
          N-DULGE® 316
            2.00
            
          Salt
            1.90
            
          Mustard, medium spicy
            1.65
            
          Skim milk powder
            1.00
            
          Lemon juice concentrate, 65° Brix
            0.50
            
          Fat improver flavour
            0.30
            
          TOTAL
            75.25
            
          Preparation
1. Pre-blend all ingredients except the ULTRA-TEX® SR and xanthan gum.
          2. Mix all wet ingredients, except oil (water phase).
          3. Pour the dry mix into the water phase in a toothed colloid mill under low agitation and vacuum.
          4. Mix the ULTRA-TEX® SR and xanthan with a part of the oil (1:3 ratio) and stir into the water phase, add to the mill at moderate speed for 15-30 seconds.
          5. Allow to swell for two minutes at a low speed.
          6. Slowly add the remaining oil to the water phase under vacuum and high shear.
          7. Emulsify until the desired smooth emulsion is achieved; do not allow the temperature to exceed 20°C.
          8. Fill into containers and keep refrigerated.