Egg is used to stabilize the oil-in-water emulsion. Using eggs may lead to microbial problems due to the risk of salmonella, as well as contributing to a higher level of cholesterol and adding an allergen to the final product. Starch is an excellent replacement for eggs in this type of emulsion, as it has none of the problems associated with eggs. The eggs may be replaced partly or fully using Lyckeby emulsion-stabilizing starch. In addition, the very low dosages of 0.3-1.0% required to create a stable emulsion make this a very cost efficient alternative to eggs.
Starch is by nature hydrophilic, so it dissolves in water. By adding a lipophilic group to the starch molecule, the starch prevents oil droplets from coalescing. Our emulsion-stabilizing starches are neutral in taste and color, enable a stable emulsion in both cold and hot processes and are tolerant to tough processes including high-shear and low pH.
Lyckeby offers a variety of emulsion-stabilizing starches depending on the desired consistency and fat content – so whether you require a thick and spoonable mayonnaise or a creamy, thin dressing, we can help!