Fat reduction

Lighter mayonnaise

Ingredion Ingredients Used: ULTRA-TEX® SR - 32166106 N-DULGE® 316 - 31470300


Oil phase


Ingredient %
Rapeseed oil 20.00
Xanthan gum 0.25
TOTAL 24.75

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


  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.

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