Ulrick & Short & Silverson machines partner up for plantbased mayonnaise concept
Equipment Manufacturer & Clean Label Developer Run Plant-Based Mayonnaise Trials in Joint Project
In the UK , consumer demand for plantbased products has boomed in the past few years , leading to an explosion in plant-based NPD across a wide variety of sectors . For instance , since 2017 , plantbased mayonnaises & dressings have experienced a CAGR of 16.6 %!
CLEAN EGG REPLACEMENT INGREDIENT SOLUTIONS
Ulrick & Short have developed a new ingredient specifically for plant-based mayonnaise & dressing applications . The ingredient , called ovaprox TM 11 , is the latest addition to the company ’ s egg replacement range . ovaprox TM 11 has dual functionality , firstly acting to replace the emulsification function of egg in mayonnaise , and secondly acting as a stabiliser , meaning the product does not require the addition of hydrocolloids with less consumer-friendly declarations , such as like guar and xanthan gum .
ovaprox TM 11 carries with it a clean-label declaration , as well as being non-GMO , and allergen free – ensuring consumer friendly ingredient declarations .
HIGH VISCOSITY IN-LINE MIXERS
Silverson ’ s range of high viscosity In- Line mixers has been developed for the 42 FDPP - www . fdpp . co . uk manufacture of products such as sauces , including ketchup , mayonnaise and sweet sauces and for applications in the pharmaceutical , cosmetics and chemical industries . Silverson ’ s Flashmix powder / liquid mixers are also suitable for higher viscosity products where large amounts of powders need to be dispersed and hydrated . Silverson offer mixers suitable for the production volumes of mayonnaise from 10 to 500L . In addition a full range of equipment from laboratory scale to full production is available for other applications , meaning the results obtained in the laboratory can easily be reproduced on the production floor .
Ulrick & Short ’ s R & D Technologist , Tobias Powell , said “ ovaprox TM 11 doesn ’ t only replace the functionality of the egg in emulsifying , but it also acts as a stabiliser . This means the mayonnaise doesn ’ t require the addition of hydrocolloids , which often carry label declarations that are not always perceived as positive by consumers , such as gums .”
Powell added , “ ovaprox 11 is one of 3 formulations which have been tailored to work at different oil content levels – anything from a 50 % to 70 % oil recipe . This ensures the product is stable
Using the innovative pumping rotor design , high viscosity products such as Mayonnaise can be successfully mixed on this hygienic pilot scale mixer .
throughout manufacturing , and that the oil and aqueous phases do not separate , or ‘ break ’. It also provides the thick texture & creamy mouthfeel characteristic of a ‘ conventional ’ mayonnaise .”
Lesley Smith , New Product Development Engineer at Silverson said “ Following on from the success of our Flashmix Powder / Liquid mixers , we ’ ve developed a pilot scale version . This new mixer is an ideal mixing system for recipe and process development . Large enough to represent full scale production and producing sufficient batches for consumer testing , yet small enough to be bench-mounted and used in a test kitchen .”
Smith added , “ Using the innovative pumping rotor design , high viscosity products such as Mayonnaise can be successfully mixed on this hygienic pilot scale mixer . Designed with scale-up in mind , processes can easily be scaled up to larger Silverson mixers such as the Mayonnaise plant , achieving consistent results without the need for reformulating .”
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