In recent years interest in the development of all-vegetable mayonnaise has increased considerably in many countries in and outside Europe.
In all-vegetable mayonnaises the egg and milk protein content is substituted by other emulsifying agents such as emulsifying starches, which reduce the interfacial tension between the oil and the water. By using emulsifying starches, a stable emulsion with small oil droplets is obtained.
Benefits of vegetable mayonnaise:
- Very stable emulsion
- No cholesterol
- No lactose (no milk solids)
- Low “cost in use” (savings in costs of raw materials)
- Easy to handle in production (all-in-one blend)
- Same quality all year around (no variations in raw materials)
The emulsifier/stabilizer systems PALSGAARD® 5413 and PALSGAARD® 5414 consist of different types of modified starches and gums, securing good emulsion stability, together with a pleasant texture and a good mouthfeel in the final consumer product.
It is possible to produce vegetable mayonnaise with a fat content of 60% to 20%. The production process for all-vegetable mayonnaise is similar to that of normal types of mayonnaise.
Typical basic recipes for all-vegetable 30% mayonnaises produced with a cold and warm process are:
Cold Process
- PALSGAARD® 5413 – 4.50%
- Water – 55.50%
- Salt – 1.10%
- Sugar – 3.80%
- Potassium sorbate – 0.10%
- Vegetable liquid oil – 30.00%
- Mustard powder – 1.00%
- Vinegar 12% – 4.00%
- Spices and colour
- Ph approx. 4
Warm Process
- PALSGAARD® 5414 – 4.50%
- Water – 55.50%
- Salt – 1.10%
- Sugar – 3.80%
- Potassium sorbate – 0.10%
- Vegetable liquid oil – 30.00%
- Mustard powder – 1.00%
- Vinegar 12% – 4.00%
- Spices and colour
- Ph approx. 4
Visit PALSGAARD at FIE stand 3 P18, and attend the product presentation on Wednesday 30 November in conference room 515B.
