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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

Glucose syrup, DE42

Soy lecithin

0.6

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rutjens

Hi Lennard, as far as i'm aware there are a few options:

http://www.amazon.com/Science-Sugar-Confectionery-RSC-Paperbacks/dp/0854045937/ref=sr_1_2?s=books&ie=UTF8&qid=1385329264&sr=1-2&keywords=sugar+science+food

http://www.datasweet.info/cms/front_content.php?idcat=21.

Cheers,

Bas

hughallen

thanks bas!

Lennard__34626

A little unrelated but is there a primer on the properties of the different kinds of sweeteners? Isomalt, glucose, sugar etc

rutjens

@Grant Lee Crilly

You're welcome Grant!

Two questions from my side: have you tried this recipe with SV pasteurised yolks and if so how long can the mayo be stored?

grant

Thank you Bas!

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