Hydrosol launches low-fat mayo compound
21 Oct 2016Hydrosol has announced a starch-free integrated compound that enables the production of high-quality, low-fat mayonnaise, with the final product said to have a creamy, pleasantly light consistency, good mouth feel and excellent taste.
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, according to Hydrosol, noting that, to reduce this without sacrificing texture, normally some of the fat is replaced with substances like starch that bind water. While economical, the company believes, this procedure is undesirable in certain markets like Russia and the Middle East, since it is considered to reduce the quality. Hydrosol says its stabiliser experts have now developed a starch-free integrated compound that enables the production of high-quality, low-fat mayonnaise. The final product is said to have 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,” said 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, says the company, be used to make salad creams with fat contents as low as 30%. Like all its integrated compounds for mayonnaise, Hydrosol claims this new product is easy to use in manufacturing, needing only water, seasonings, oil and vinegar. Following suitable shearing, the final product can be filled and packaged.