All-Vegetable Mayonnaise with Low Fat Content

07 October 2005

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