Industrial Made Mayonnaise is spoonable. It is made traditionally
in a batch process or continuous. Modified cook-up starch is a typical
stabilizer and is used as a paste cooked separately. For low-calorie
mayonnaise in addition to the starch other hydrocolloids may be
used as stabilizers such as carrageenan.
The water phase and water-soluble ingredients are heated to approx.
90C for 5 minutes, and then cooledEgg yolks and the oil is mixed with the water phase and emulsified. Eventually vinegar and flavors are added to taste.
Example,
Low calorie
25% Oil
4% Egg yolks
3% Sugar
1% Salt
4% Vinegar
1-3% ViscoStar 4141
0-1% Other Hydrocolloids (Gums)
Water Make up the rest.
Starch Based Salad Dressings. A salad dressing is
an "oil in water" emulsion. There are two types of salad dressing, pourable
(contains less than 75% oil) and spoonable (contains minimum 75% oil)
- mayonnaise type.
In the production of standard starch-based salad dressing, the vinegar, salt, ViscoStar 4141 and water are heated to approximately 90 oC. Once a starch paste has formed, this mixture is cooled and then eggs, sugar, spices and oil are added. This mixture is then passed through a colloid mill prior to packaging.
Spices are added to taste depending on the type of dressing.
A pourable dressing contains typical vinegar 10%, sugar 10%, salt 2%, egg yolk solids 4%, texturizer and stabilizer 0.3-1%. The rest is made up by oil and water. Total oil may be as low as 20%.
In case of low pH ViscoStar 4221 is the starch of choice