mayo ingredientes

hughallen

hi,

i was reading the mayo recipe i was just wondering what the following ingredients actually do to the product?

thanks

Egg yolk powder

18

g

Glucose syrup, DE42

9

g

Soy lecithin

0.6

g

rutjens

Hi Hugh,

Without adding additional liquid volume of yolk, both the lecithin and egg yolk powder (18 gr powder = ~ 1.8 yolk/36 grams of fresh yolk) add an extra dose of the emulsifier lecithin to form the creamy structure of mayo. The yolk also contributes yolk flavour of course;-)

For the syrup; glucose DE42 states the amount of glucose relative to starch (a glucose polymer/chain used as starting material to make the syrup [DE0= no glucose only starch, DE100 is only glucose and no starch left]). Glucose syrup adds a sweet note to the mayo (the amount of sweetness actually varies a lot between countries) and due to the longer glucose chains left in the DE42 ( because of quit some partially degraded starch) it also helps as a thickening agent in the emulsion (BTW DE40-50 are the most common forms of glucose syrup due to easy handling characteristics. 

Hope this helps, 

Bas