|25 October 2007||
Most dressings and mayonnaises are oil in water emulsions with an emulsifier added to keep the oil drops suspended in the water phase. Egg yolk is typically used as emulsifier, but there are also other possibilities and one of those is starch.
|Starch – Emulsifying properties||Starch is generally
hydrophilic - or water-liking - but when starch is modified by adding
a lipophilic - or fat-liking - group the starch will act as an emulsifier.
EmulsiForm CM20 from KMC is such a starch that is able to form and stabilise
dressings and mayonnaises with up to 80 % oil.
|Reduced costs||As illustrated
EmulsiForm CM20 is used in very low dosages compared to egg yolk.
As a rule of thumb EmulsiForm CM20 should be used in 85-90 % lower dosages than liquid egg yolk and with the increasing price of liquid egg yolk the economical advantages in partly or fully substituting EmulsiForm CM20 for egg yolk are obvious. In addition EmulsiForm CM20 will also save on storage costs because it is a powder and as such does not need cold storage.
|Substitute eggs full or partly||Even though EmulsiForm
CM20 can stabilise an emulsion by itself and thereby completely substitute
egg yolk, it can also be used in combination with egg yolk in applications
where egg yolk is required because of legislation or other reasons.
EmulsiForm CM20 works equally well in cold and hot processes as opposed to egg yolk that does not tolerate heating.
|Safer and healthier product||When egg yolk
is used there is always the risk of salmonella or of an allergic reaction
from the egg yolk. This risk is reduced to a minimum with EmulsiForm CM20.
Besides a safer product you also get a healthier product because the cholesterol
content in the end product will be lower.
EmulsiForm CM20 is declared as modified starch, which most dressings already contain and therefore would entail no change in labelling.
|Water binding with KMC ColdSwell starch||When the oil
content is less than 80% it is necessary to stabilise the water phase
with starch or other water binding ingredients. For cold produced dressings
a pre-gelatinized starch is used. There are different methods for pre-gelatinizing
– one of them is spray cooking the starch. By spray cooking, the
starch granules are kept intact where other methods result in broken starch
In this figure the difference in starch granules under a microscope is shown.
It is obvious that the spray cooked starch will bind more water because of intact starch granules compared to fragments of starch granules.
|Increased stability||The intact starch granules also result in increased stability, which is important when the finished dressing or mayonnaise is mixed with other ingredients as in sandwich spreads or when a bottle of dressing must be shaken before use.|