Traditionally, mayonnaise is an oil-in-water emulsion stabilized by a blend of hydrocolloids and starches with an oil content of more than 65%. It's considered a high-fat food, so it's a no-go for many of today's nutrition focused consumers. Low- or reduced-fat mayonnaise, on the other hand, is a growing market, with continually reducing oil content.
Texture is probably the most difficult parameter to deal with when developing a low-fat mayonnaise. As the amount of oil is reduced, the mayonnaise tends to become less creamy and stickier or gelled due to the high water content that needs to be bound by stabilizers.
Using hydrocolloids alone may result in a long sticky structure, and starch alone may result in taste problems because of the quantity required to bind the water, or a gelled structure. Proteins alone may also lead to a gelled structure and are less cost-efficient. And fibres may be a good water binder but they tend to change the appearance of the mayonnaise.
If you're looking to create a reduced-fat mayonnaise with 45% or even 0.5% fat, we can help you to determine the right combination of stabilizers to achieve:
For fat-reduced mayonnaise, we recommend Palsgaard ® 5248, which contains modified starch and gums. Or a total compound solution, such as Palsgaard® 5344, which contains egg yolk powder, modified starch and gums. The latter provides the added benefit of simplified production and reduced contamination risk from liquid egg yolk.
For very low-fat mayonnaise, we recommend Palsgaard® 3-6-9, which has been developed especially for low-fat and fat-reduced mayonnaise products, and successfully delivers all the above benefits.
Should you like to try our recipe suggestions for low-fat mayonnaise, please contact our local office in Shanghai to order samples, product profiles and recipe instructions.
Check out our video explaining how we work with mayonnaise producers around the world