Low fat mayonnaise with full fat taste

Thanks to a new production process, Koen van Dijke of the University of Wageningen has come up with a way of making mayonnaise using less oil, but with the same taste as full on fat mayonnaise. When you make mayonnaise, you need egg yolks or lemon as an emulsifier to stabilise the mixture. To do this right, you need to use a lot of oil, which makes mayonnaise fattening.

Van Dijke developed a microscale system that adds very little oil to a lot of water, producing a stable emulsion. Then this mix is added to more water, producing a new emulsion that is mostly water, but that retains the same taste.

(Links: rtl.nl, evmi.nl)

This entry was posted on Wednesday, November 25th, 2009 at 12:10 pm and is filed under Food & Drink, Health, Science. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Tags: mayonnaise