FDBusiness.com

Low-fat Mayonnaise – Hydrosol Develops Integrated Compound Without Starch

 Breaking News
  • Lidl Becomes the UK’s Seventh Largest Supermarket The latest grocery market share figures from Kantar Worldpanel, for the 12 weeks ending 13 August 2017, show Lidl has increased its market share to a new record high of 5.2% – up 0.7 percentage points year on year – to become the UK’s seventh largest grocer. Fraser McKevitt, head of retailer and consumer insight at [...]...
  • 2 Sisters Plans Investment in Welsh Plant Britain’s biggest food manufacturer, 2 Sisters Food Group, has announced plans to expand supply from its Welsh processing facility in Merthyr Tydfil. The £1.4 million investment in the beef and sheep plant will be spent on modernising the beef boning hall and improving efficiency, quality and process control. Ranjit Singh, chief executive of 2 Sisters Food [...]...
  • Towards a Fairer Food Supply Chain – European Commission Asks For Input The European Commission is launching an EU-wide public consultation on how to make the EU food supply chain fairer. Farmers, citizens and other interested parties are invited to share their views on the functioning of the food supply chain through an online consultation that runs until 17 November. There are indications that the added value [...]...
  • Bord Bia Leads First Irish Presence at Japan International Seafood & Technology Expo Bord Bia (Irish Food Board) and Irish seafood exporters will exhibit for the first time at Japan International Seafood and Technology Expo in Tokyo  determined that its extensive market insight and promotion activity in South East Asia will lead to new business opportunities. The Bord Bia seafood strategy of expanding into emerging markets and maintaining its strong position in [...]...
  • New Video Guide to WCB Universal Twin Screw Pumps SPX FLOW is committed to providing excellent support and ensuring customers get the most from their equipment. As part of this regime, a series of maintenance videos have been created which provide clear, step-by-step guides to the correct maintenance procedures for SPX FLOW pumps, valves and other products. Properly maintaining equipment is an essential part [...]...
  • World’s Most Modern Snack Plant Begins Operations in Finland The world’s most modern dairy snack plant has commenced operation at Valio Riihimäki in Southern Finland. The snack plant is the largest single investment in Valio’s history. Construction of the new snack plant began in 2014 and took about three years. The area of the plant building is approximately 20,000 square metres. The plant is [...]...

Low-fat Mayonnaise – Hydrosol Develops Integrated Compound Without Starch

Low-fat Mayonnaise – Hydrosol Develops Integrated Compound Without Starch
October 24
11:01 2016

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. Hydrosol’s stabiliser experts have now 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.

“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,” reports 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.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 11, 2017drinktec
  • September 13, 2017FI Asia
  • September 19, 2017PROCESS EXPO 2017
  • September 22, 2017Global Summit on Food & Beverages
AEC v1.0.4

The Magazine

F&D Business Preferred Suppliers

Advertisements