International Starch Trading
Science Park Aarhus, Denmark

starch binder starch stabilizer starch texturizer starch modifier starch thickener starch film former starch adhesive starch humidifier

A salad dressing is an "oil in water" emulsion. There are two types of salad dressing, pourable (contains less than 75% oil) and spoonable (contains minimum 75% oil) - mayonnaise type.

In the production of standard starch-based salad dressing, the vinegar, salt, ViscoStar 4141 and water are heated to approximately 90 ^oC. Once a starch paste has formed, this mixture is cooled and then eggs, sugar, spices and oil are added. This mixture is then passed through a colloid mill prior to packaging.

Spices are added to taste depending on the type of dressing.

A pourable dressing contains typical vinegar 10%, sugar 10%, salt 2%, egg yolk solids 4%, texturizer and stabilizer 0.3-1%. The rest is made up by oil and water. Total oil may be as low as 20%.

In case of low pH  ViscoStar 4221 is the starch of choice

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International Starch Trading, Science Park Aarhus,
Gustav Wieds Vej 10, DK-8000 Aarhus C, Denmark.
Tlf: +45 8620 2000 Fax: +45 8730 0224  international@viscostar.dk
 

Industrial Made
Mayonnaise is spoonable. It is made traditionally in a batch process or continuous. Modified cook-up starch is a typical stabilizer and is used as a paste cooked separately. For low-calorie mayonnaise in addition to the starch other hydrocolloids  may be used as stabilizers such as carrageenan. The water phase and water-soluble ingredients are heated to approx. 90C for 5 minutes, and then cooled


Egg yolks and the oil is mixed with the water phase and emulsified. Eventually vinegar and flavors are added to taste.


Example,
Low calorie

25% Oil
4% Egg yolks
3% Sugar
1% Salt
4% Vinegar
1-3% ViscoStar 4141
0-1% Other Hydrocolloids (Gums)
Water Make up the rest