Lighter mayonnaise

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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

Pre-blend all ingredients except the ULTRA-TEX® SR and xanthan gum.
Mix all wet ingredients, except oil (water phase).
Pour the dry mix into the water phase in a toothed colloid mill under low agitation and vacuum.
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.
Allow to swell for two minutes at a low speed.
Slowly add the remaining oil to the water phase under vacuum and high shear.
Emulsify until the desired smooth emulsion is achieved; do not allow the temperature to exceed 20°C.
Fill into containers and keep refrigerated.

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