PromOat™ Low fat Mayonnaise, Dressings & Dips

PromOat™ is ideally suited to reduce fat in mayonnaise, dressings & dips as opposed to traditional starches.

Advantages of PromOat™ in low mayonnaise, dressings & dips:

• Significantly reduced fat without loss of taste, texture and mouthfeel
• Excellent stabilisation of the water phase and hydrocolloid emulsification
• Contributes to reduced GI and cholesterol in the daily diet
• 100% natural additive: no e-numbers
• No starchy aftertaste or mouthfeel normally associated with reduced fat mayonnaise and dressings

Sample Recipe for 30% fat Mayonnaise
Water......................53.5%
Oil..........................30.0%
PromOat...................4.5%
Vinegar.....................4.0%
Sugar........................3.2%
Skim milk powder.......2.5%
Salt..........................1.3%
Mustard....................1.0%

Method:
Mix the SMP, sugar and salt and add to water. Stir and dissolve.
Place in side tank on mayo machine, ready for run in to main chamber.
Slurry mustard into vinegar. Keep separate.
Add PromOat to oil and sir in mayo maker for 2 mins
Run in aqueous mix and stir at full speed for 3 mins.
Run in Vinegar / mustard mix and sir for further 1 minute.
Discharge through homogeniser.

All steps at ambient temperature.



Sample Recipe for 7.5% fat Mayonnaise
Water.....................74.5%
Oil...........................7.5%
PromOat...................4.0%
Vinegar.....................4.0%
Sugar.......................3.2%
Skim milk powder.......2.5%
Native starch.............2.0%
Salt..........................1.3%
Mustard....................1.0%

Method:
Mix the starch, sugar and salt and add to water. Cook up to swell starch (85°C for 4 minutes), then coll to ambient.
Stir milk powder into cooled water slurry.
Place inside tank on mayo machine, ready for run into main chamber.
Slurry mustard into vinegar. Keep separate.
Add PromOat to oil and sir in mayo maker for 2 mins.
Run in aqueous mix and stir at full speed for 3 mins.
Run in Vinegar / mustard mix and sir for further 1 minute.
Discharge through homogeniser.

All steps at ambient temperature except for starch swelling.