International Starch Trading
Science Park Aarhus, Denmark
International Starch Trading
Science
Park Aarhus, Denmark
starch binder starch stabilizer starch texturizer starch modifier starch thickener starch film former starch adhesive starch humidifier
Starch Based Salad Dressings.
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
| Top of Page |
tapioca,starch,application,food,binder,bodying
Read Disclaimer
notice. Copyright 2005-2009
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
