STABILISERS TO USE IN PRODUCTION OF MAYONNAISE
STABILISERS FOR MAYONNAISE ARE ESSENTIAL INGREDIENTS THAT HELP MAINTAIN THE TEXTURE, CONSISTENCY AND STABILITY OF THIS EMULSIFIED DRESSING. MAYONNAISE IS AN EMULSION OF OIL, EGG YOLKS (WHICH CONTAINS LECITHIN) AND VINEGAR (OR LEMON JUICE). HOWEVER, DUE TO ITS HIGH OIL CONTENT, USING STABILISERS CAN ENHANCE ITS SHELF-LIFE AND PREVENT SEPARATION.
TYPES OF STABILISERS
MODIFIED STARCH
- MODIFIED CORN OR POTATO STARCH.
- PROVIDES THICKENING AND STABILSING PROPERTIES, IMPROVING THE TEXTURE AND PREVENTING SEPARATION. MODIFIED STARCHES CAN WITHSTAND HEAT AND IMPROVE THE OVERALL MOUTHFEEL.
XANTHAN GUM
- DERIVED FROM THE FERMENTATION OF SUGARS BY THE BACTERIA XANTHOMONAS CAMPESTRIS, XANTHAN GUM IS A COMMON THICKENING AGENT.
- ENHANCES VISCOSITY AND STABILITY, HELPING TO KEEP INGREDIENTS EMULSIFIED AND PREVENTING PHASE SEPARATION.
GUAR GUM
- EXTRACTED FROM GUAR GUM BEANS, THIS NATURAL THICKENER HELPS TO INCREASE VISCOSITY AND IMPROVE THE TEXTURE OF MAYONNAISE.
- IT ALSO HELPS TO RETAIN MOISTURE AND PROVIDES A SMOOTH MOUTHFEEL.
PECTIN
- A NATURAL POLYSACCHARIDE FOUND IN FRUITS, PECTIN IS SOMETIMES USED TO STABILISE MAYONNAISE.
- HELPS HOLD THE EMULSION TOGETHER AND CAN CONTRIBUTE TO THE TEXTURE OF THE FINAL PRODUCT.
CARRAGEENAN
- EXTRACTED FROM RED SEAWEED.
- HELPS MAINTAIN EMULSION BY THICKENING THE MIXTURE AND PROVIDES A SMOOTH MOUTHFEEL.
CHOOSING THE RIGHT STABILISER CAN DEPEND ON THE RECIPE AND DESIRED TEXTURE. THESE STABILISERS CAN BE USED INDIVIDUALLY OR IN COMBINATION TO ACHIEVE THE DESIRED CONSISTENCY AND STABILITY IN MAYONNAISE.
DYNAMIKO STOCK THE FOLLOWING STABILISERS:
* XANTHAN GUM.
* GUAR GUM.
* CORN STARCH.
* PECTIN.
CONTACT US FOR MORE INFORMATION, PRICING AND ORDERING.
ATTACHED: SPECIFICATIONS - GUAR GUM / XANTHAN GUM
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