Cholesterol-free and cholesterol-reduced products have loomed larger into consumer focus, with ingredients leaders such as GC HAHN & Co playing key roles by supporting manufacturers with a new adjusted stabiliser system range.
Numerous campaigns on this issue, in a multitude of media channels, have proven successful. Amid this health conscious environment more and more classics in a new egg-free design – ranging from salad creams and salad mayonnaise to dips, dressings and other emulsified sauces – are conquering the market.
The classic range of emulsified sauces in the fine food segment traditionally contains egg as a percentage of the ingredient formula (pasteurised salted egg yolk for industrial production). For decades, typical product characteristics such as taste, optics and emulsion stability of a mayonnaise have been defined through the use of egg/egg yolk.
However, it is precisely this quantity of egg that is responsible for a product’s more or less high level of cholesterol. Due to the increasing number of campaigns, egg could well end up having a weakening effect on the sales of this product range.
Producers are looking for ingredient alternatives to egg/egg yolk in order to compensate for this possible decline and to take a share in the increasingly successful market segment of cholesterol-free and cholesterol-reduced products.
HAHN & Co has developed these alternatives in a broad range of recipes with a view to stabilising egg-free emulsified sauces. It has assured that typical quality criteria on taste, optics, emulsion stability and excellent texture continue to be matched. They are available for all fat contents from 20-60 percent and, where desired, as vegan or lactose-free versions.
HAHN systems contain a complex raw material combination as emulsifying component. This comprises vegetable proteins, milk proteins and emulsifying starches. Selection, composition and dosage of a system are individually adjusted to specific technological, product and marketing requirements.
