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 |
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