Fat-reducing stabiliser offers starch-free benefits

By Noli Dinkovski

- Last updated on GMT

Hydrosol: consumers see starch in low-fat mayonnaise as a ‘deception’
Hydrosol: consumers see starch in low-fat mayonnaise as a ‘deception’

Related tags: Nutrition, Egg

A new stabiliser that is claimed to reduce the fat content of mayonnaise without compromising texture has been introduced by Hydrosol.

Low-fat mayonnaise is usually made with water-binding substances like starch, but the producer said it has developed a starch-free integrated compound that enables the production of a high-quality, low-fat alternative.

Powdered egg yolk

The Stabimuls M30 NOS integrated compound is based on powdered egg yolk, dairy protein, vegetable fibre and hydrocolloids.

It can be used to make salad creams with fat contents as low as 30%.

Economical advantages

Replacing fat with starch in low-fat mayonnaise has economical as well as processing advantages, but consumers often see it as a kind of deception, said Dr Dorotea Pein, product manager at Hydrosol.

“For this reason, we have developed a new formulation that uses hydrocolloids and vegetable fibre to provide texture, while still giving a soft, creamy texture that can absolutely measure up to a full-fat mayonnaise,”​ she added.

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