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 | 1.6 | 1.6 |
Rapeseed oil | 25.0 | 25.0 |
Mustard | 4.5 | 4.5 |
Caster sugar | 4.5 | 4.5 |
Vinegar, 10% | 4.5 | 4.5 |
Table salt | 1.4 | 1.4 |
Water | 57.85 | 57.85 |
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)
Combination of hot and cold-swelling starch. Cold-swelling starch to create initial viscosity which ensures a stable emulsion quality. Hot-swelling starch which only swells when the product is heated to 85°C, thus saving energy and time as a slightly more liquid product can be heated more quickly.
Lab facilities
Vorwerk Thermomix