Mayonaise & Dressings
Oil-in-water emulsions:
From emulsion point of view, mayonnaise and dressings are very similar (both oil-in-water emulsions) the main difference is the fat content and the viscosity. Both emulsions remain stable by using the right emulsifier and the right stabilizer or thickener.
Egg yolk:
For emulsification traditionally egg yolk is used, however this is more and more replaced by emulsifying components such as proteins or emulsifiers.
Sucrose esters:
Sucrose esters are emulsifiers that could be such an alternative. They are cold water soluble and thus suitable for a cold emulsification process. What makes sucrose esters exceptional is their high HLB value which helps creating very small oil droplets. This results in a very white stable sauce with a creamy mouth feel and a mild taste. This functionality of is particularly valuable for making a low fat sauce without decreasing the creaminess.
| Functionality/Benefit | Sisterna's advice |
| • Fully replace egg yolk. • Very small oil droplets. • Improved emulsion stability. • Creamy mouth feel. • ‘Mild' taste. |
0.4-1.0% Sisterna SP50/SP70 For more details obtain: Brochure |
