1. Pour water into the mixing vessel
2. Vegan recipe: disperse sugar beet pectin, sugar and table salt (60 s | 3000 UpM)
   Vegetarian recipe: disperse egg yolk powder, sugar, table salt (60 s | 3000 UpM) 
3. Blend the stabilisers (xanthan gum, guar gum and mod. starch) with approx. 5% rapeseed oil
4. Disperse the stabiliser and oil blend (30 s | 1500 UpM)
5. Emulsify the remaining rapeseed oil (30 s | 3000 UpM)
6. Disperse the vinegar and mustard (30 s | 3000 UpM)
7. Homogenise the whole mixture (30 s | 3000 UpM)
8. Heat up (indirectly) (>85°C)
9. Pour into containers (>75°C)

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