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.