we are

e x p e r t s in
e mul s i f i e rs and
stabilizers for bakery,
confectionery, dairy, ice cream,
margarine and fine foods - and we
happy to share our expertise. our
are

company values can be defined

in just three words : loyalty, responsibility and
commitment. we aim to be the preferred partner
and supplier of quality products, application service and know-
how to regional and m u l t i - n a t i o n a l food companies. to Palsgaard
l o y a l t y means that we act as a reliable and honourable business
partner for our customers. we treat information confidentially and know
how to keep a business secret. to Palsgaard r e s p o n s i b i l i t y
means caring about the environment and being aware of our corporate
social responsibility; we have a goal to be CO 2 neutral by 2020 and
are members of SEDEX and RSPO. to Palsgaard c o m m i t m e n t
means we are dedicated to getting the best results for our customers’
products - to the benefit of their customers. we care about our
employees and have a declared aim that Palsgaard must be
a pleasant place to work. Palsgaard we know that our
most important resource is the k n o w - h o w and d e d i c a t i o n
found in our employees. Heart we are committed to
getting the best results with our products in our pilot plants
and in your facilities. Working at Palsgaard we
don’t sell standard solutions - we start with your needs.
People
Palsgaard - Heart Working heart work is
the best way to achieve success - let us help you
get it. our products are produced according to the
strictest quality criteria. we are experts
in emulsifiers and stabilizers
and we are happy to share our
expertise with you. let our
pilot plants help you shorten
the step between idea
and your new product.
heart work is the best
way to succeed
- let us help
you do
so.

Methods to reduce fat content and optimize ingredient

composition of mayonnaise and dressings

Palsgaard Product Paper, September 2009

By
Cai Clemen Christensen,
Business Unit Manager
It is a wish to reduce the fat content in pro-
Lipid and Fine food ducts such as mayonnaise, dressings and
related products for both health reasons as
well as costs reasons.

With new and improved formulations for

mayonnaise and dressings it is furthermore
possible to change the ingredient
composition, thereby making it possible to
produce mayonnaise and dressings without
egg yolk and milk proteins, and even obtain
products with a “clean label”.

When reducing fat content Microbiological safety is By using Palsgaard stabiliz-

in dressings and mayon- often a hurdle which must er systems with added egg
naise it is of high impor- be taken care of, and at yolk powder it is possible
tance, that the organoleptic the same time raw egg yolk to produce low fat mayon-
quality of the product is must be stored under cold naise with excellent senso-
more or less similar to high conditions. Both of these rial properties, imitating
fat containing products. factors are resource con- high fat products.
suming, thus adding extra
Below are described new cost to the final product.
and innovative types of
low fat products, based on
different ingredients, which
are meeting the demands Table 1 below shows a typical recipe for a 25% mayonnaise based on
of the latest trends asked the Palsgaard® 5345 stabilizer system.
for by retailers and con-
sumers. Ingredient Amount
Water 60.90%
Low fat mayonnaise and
Vegetable oils 25.00%
dressings with egg 1)
Palsgaard 5345
®
5.45%
ingredients
In order to keep the flavour Sugar 2.80%
and creaminess as seen Vinegar 12% 2.00%
in high fat dressings and Mustard paste 1.50%
mayonnaise, it is often a Salt 1.10%
wish to retain egg compo-
Vinegar, estragon 7% 1.00%
nents in a low fat mayon-
Malic acid 33% 0.15%
naise or dressing recipe.
Potassium sorbate 0.10%

Unfortunately, raw egg Spices, antioxidants and colours; pH approx. 4.0

yolk is a difficult ingredient
to handle in a production 1)
Distarch phosphate: E-1412, egg yolk powder, guar gum: E-412,
environment. maltodextrin, xanthan gum: E-415

Palsgaard Product Paper, September 2009 2

Methods to reduce fat content and optimize ingredient composition of mayonnaise and dressings
Low fat mayonnaise and Table 2 below shows a typical recipe for a 15% mayonnaise based on
dressings with vegetable Palsgaard® 5423 stabilizer system.
based ingredients
Producing mayonnaise and Ingredient Amount
dressings without egg and Water 70.40%
milk ingredients has tradi- Vegetable oils 15.00%
tionally been a challenging 2)
Palsgaard 5423
®
4.75%
task.
Sugar 3.80%
With consumers becom- Vinegar 12% 2.00%
ing increasingly aware of Mustard paste 1.50%
the allergenic properties of Salt 1.10%
both milk and egg prod- Vinegar, estragon 7% 1.00%
ucts, a raising demand for Malto dextrin 0.20%
products not containing
Malic acid 33% 0.15%
these ingredients is seen.
Potassium sorbate 0.10%
Further, in some regions of
Spices antioxidants and colours; pH approx. 4.0
the world cultural reasons
can be a factor determining
2)
Acetylated distarch adipate: E-1422, hydroxyl propyl distarch
phosphate: E-1442, Stach sodium octenyl succinate: E-1450, guar
why consumers would look gum: E-412, xanthan gum: E-415
for vegetable based may-
onnaise and dressings.

For mayonnaise and dress- Low fat mayonnaise and Producing low fat products
ing producers it is desirable dressings with clean without additives is quite
to use ingredients which label the challenging task, as the
are easy to handle in a pro- During the past decade number of functional ad-
duction environment, thus the health awareness of ditives which can be used
reducing the risk of mis- consumers has increased. in the formulation is rather
takes during the production One focus area in this limited. And at the same
process. trend has been to reduce time those ingredients
the number of additives available tend to result in
With Palsgaard vegetable used in specific food prod- products where compro-
based stabiliser com- ucts. mises on product quality
pounds, it is possible to often must be accepted.
obtain low fat mayonnaise
and dressings with senso- With Palsgaard “clean la-
rial properties resembling bel” stabilizer compounds,
high fat egg based prod- it is now possible to make
ucts. clean label mayonnaise
and dressings, without
Palsgaard® 5423 yields compromising on product
products with excellent quality.
creaminess, flavour and
shelf life stability. Due to Palsgaard® 5272 yields
the unique composition products with good shelf
of Palsgaard® 5423 it can life stability, and excellent
be used in a warm or cold creaminess and flavour.
process.

Palsgaard Product Paper, September 2009 3

Methods to reduce fat content and optimize ingredient composition of mayonnaise and dressings
Table 3 below shows a recipe for a 35% “clean label” mayonnaise
based on Palsgaard® 5272.

Ingredient Amount
Water 51.75%
Vegetable oils 35.00%
3)
Palsgaard® 5272 3.70%
Egg yolk powder 1.00%
Sugar 2.80%
Vinegar 12% 2.00%
Mustard paste 1.50%
Salt 1.10%
Vinegar, estragon 7% 1.00%
Malic acid 33% 0.15%
Spices, antioxidants and colours; pH approx. 4.0
3)
Native starch, vegetable fibres, maltodextrin

Summary
With ever increasing Naturally, all of these with
focus on living and eating excellent creamy structure,
healthy, various ways to good flavour and high sta-
combine fat reduction with bility during shelf life.
other popular health trends
in mayonnaise and dress- Furthermore, when us-
ings are described above. ing Palsgaard stabilizer
systems, less resource
Using the right stabiliser demanding production pro-
systems is a key factor to cedures can be implement-
be able to achieve qual- ed, leading to improved
ity wise acceptable low fat production output, with
products. less risk of microbiological
contamination.
High quality low fat may-
onnaise and dressings
containing either egg
based ingredients, vegeta-
ble ingredients or “clean
label” ingredients, can
be produced with various
Palsgaard stabilizer sys-
tems.

Palsgaard Product Paper, September 2009 4

Methods to reduce fat content and optimize ingredient composition of mayonnaise and dressings