Production Formula
Eggless Low Fat Mayonnaise Recipe Using Modified Starch
Mar
Eggless low fat mayonnaise recipe using modified starch is an effective solution for manufacturers who want to create stable, creamy, and cost-efficient mayonnaise without egg. In many formulations, modified starch for eggless low fat mayonnaise helps improve body, texture, and emulsion stability. A well-balanced low fat eggless mayonnaise recipe also benefits from modified food starch in low fat mayonnaise to support consistency and better shelf-life performance.
Contact us now:
Tony Phan (Mr.) – Senior Sales Executive
📧 Email: sales5@exportvn.com
📞 Mob/WhatsApp: +84 347 678 416
1. Why Modified Starch Is Important in Eggless Low Fat Mayonnaise Formulation
Replacing the Functional Role of Egg in Low-Fat Systems
In egg-free and low-fat mayonnaise, texture is often weaker than in traditional mayonnaise. When egg yolk is removed and oil is reduced, the product may lose body and creaminess. Modified starch helps compensate for this by improving structure, building body, and creating a smoother mouthfeel.
Supporting Emulsion Stability
A stable mayonnaise needs a strong oil-and-water system. In eggless low-fat formulations, this is more difficult to achieve. Modified starch helps increase viscosity, reduce oil separation, and maintain a more uniform texture during storage. In many mayonnaise application trials, it is used to improve consistency and shelf-life stability.
Benefits in Cold-Process Production
Cold-process production helps simplify manufacturing and save processing time. With the right starch system, viscosity can be built quickly during mixing without cooking. This makes the process more efficient and suitable for commercial production.
Cost and Formulation Efficiency
Using modified starch can help reduce reliance on egg-based ingredients and support cost optimization. At the same time, it still provides good texture, body, and stability in low-fat mayonnaise systems.
2. How to Make Eggless Low Fat Mayonnaise Using Modified Starch
Formula Composition
| Recipe | |
| Ingredient | (%) |
| Water | 56.34 |
| Salt | 1.7 |
| Sugar | 7.8 |
| Sodium benzoate | 0.03 |
| MAYFLO Starch | 5.5 |
| EGGFLOGEL Starch | 0.7 |
| Guar gum | 0.93 |
| Xanthan gum | 0.6 |
| Potassium sorbate | 0.05 |
| Soybean oil | 13 |
| Vinegar | 13.3 |
| Citric acid | 0.05 |
| Total | 100 |
Role of Modified Starch in the Recipe
In this formula, MAYFLO Starch helps build viscosity and body. It plays an important role in giving the mayonnaise a thicker and creamier texture.
EGGFLOGEL supports egg-free texture development. It helps the formula perform better in the absence of egg yolk. Together, these starches improve creaminess and strengthen the structure of the low-fat system.
Step-by-Step Mixing Process
The process begins by dry blending sugar, salt, sodium benzoate, and potassium sorbate. This helps ensure better distribution before mixing.
Next, add water to the mixing vessel and begin agitation. Add the dry blend into the water and mix at 1500 RPM for 2 minutes.
Then divide the soybean oil into two parts. Add MAYFLO Starch and EGGFLOGEL into the first oil portion. Add guar gum and xanthan gum into the second oil portion.
After that, add the oil with modified starches into the water and blend gradually. Start at 1500 RPM, then increase the speed to 2500 RPM. After 30 seconds, increase to 2800 RPM and continue mixing for another 1 minute and 30 seconds.
Next, add the oil with gums at 2800 RPM and blend for 2 minutes. Scrape the sides if needed to ensure proper mixing.
Finally, continue blending at 2800 RPM for 5 minutes. After 3 minutes, add vinegar and citric acid to complete the formulation. This sequence helps improve dispersion, viscosity build, and final product stability.
3. EXPORTVN – Modified Tapioca Starch Supplier from Vietnam
For businesses seeking a reliable and high-quality source of Modified Tapioca Starch, ExportVN stands as a leading supplier of Tapioca Starch in Vietnam. Opting for ExportVN offers several distinct advantages:
- Customized Packaging: We support various packaging options and ODM under your label.
- Competitive prices: Prices are based on production costs, so they are sure to fit your budget.
- Expert advice: We have a team of experienced professionals who can help you choose the right modified tapioca starch for your needs.
- Lead time: We offer a competitive lead time of approximately 2 weeks.
- Customization: We can adjust product parameters to meet your precise requirements for tapioca starch.
- Flexible Ordering: You can conveniently mix 2-3 different starch products in a single order.
Conclusion
Eggless low fat mayonnaise recipe using modified starch is a practical choice for creating creamy, stable, and cost-effective mayonnaise. With the right combination of modified starch, gums, and acid, manufacturers can improve product quality while reducing egg and oil dependency.
Contact us now:
Tony Phan (Mr.) – Senior Sales Executive
📧 Email: sales5@exportvn.com
📞 Mob/WhatsApp: +84 347 678 416
