Mayonnaise, 50% fat
Mayonnaise, 50% fat
vegan vs. vegetarian
Ingredients
| Vegan (%) | Vegetarian (%) | |
|---|---|---|
| Sugar beet pectin | 0.5 | |
| Egg yolk powder, heat-stable | 1.0 | |
| Xanthan gum and guar gum | 0.15 | 0.15 |
| Modified starch | 2.00 | 2.00 |
| Rapeseed oil | 50.0 | 50.0 |
| Vinegar, 10% | 3.8 | 3.8 |
| Caster sugar | 2.5 | 2.5 |
| Table salt | 1.0 | 1.0 |
| Water | 40.05 | 39.55 |
| 100 | 100 |
Method
- Pour water into the mixing vessel
- Vegan recipe: disperse pectin, sugar, table salt (60 s | 3000 UpM)
Vegetarian recipe: disperse egg yolk, sugar, table salt (60 s | 3000 UpM) - Blend the stabilisers (xanthan gum, guar gum and mod. starch) in approx. 5% oil
- Disperse the stabiliser and oil blend (30 s | 1500 UpM)
- Emulsify the remaining rapeseed oil (30 s | 3000 UpM)
- Disperse the vinegar (30 s | 3000 UpM)
- Homogenise the whole mixture (30 s | 3000 UpM)
- Pour into containers
Comments on the adjustment of the final texture
Xanthan gum (E415), Guar gum (E412)
The combination of xanthan gum and guar gum produces a high level of viscosity and slight gelatinisation, so that the end product is nice and creamy and has a short texture. Due to the particularly long-chained molecules, we also achieve a very good storage stability of the emulsion.
Mod. starch (E1422)
Roller-dried waxy cornflour, cold-swelling to adjust the basic viscosity
Lab facilities
Vorwerk Thermomix
Schweizer Zucker AG
Oberwiesenstrasse 101
Postfach
CH-8501 Frauenfeld
