Science Behind Salads
Salads Bound For Greatness The moisture that comes from the vegetables can make salads look watery and detached from the ingredients, which makes the salad less attractive. Understanding the science behind mayo can help you keep salads looking fresher for longer.
What’s Mayonnaise and how it keeps Salad Fresh for longer
Mayonnaise is defined as a condiment which is obtained by emulsifying edible vegetable oil(s) in an aqueous phase consisting of vinegar, the oil-in-water emulsion being produced by the hens' egg yolk. Mayonnaise may contain additional optional ingredients.
Mayonnaise is an emulsion, which is a mixture of two liquids that normally can't be combined. Combining oil and water is the classic example. Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another.
Mayonnaise and Salad Dressing
Consumers use Mayonnaise in multiple applications and in many ways. This includes; as a dip ,spread, dressing or ingredient.
In many countries and regions all over the globe the usage of mayonnaise in salad is a common habit. In Salads, Mayonnaise helps to add moisture and flavour as well as bind ingredients together. It is used often in: Potato salad, sandwiches, pasta salad, coleslaw & burgers. Mayonnaises make the salad more tasty and creamy while retaining water.
Adding Mayonnaise to a salad highlights the mixing behaviour of Mayonnaise with different ingredients, as well as binding capacity. Depending on the ingredients of the salad, these applications can also predict the colour stability and enzyme stability.
Onions and cabbage contain alpha- amylase. This enzyme breaks down the starch. Especially starch based products are vulnerable to this, hence critical to ensure formula delivers enzyme stable products.
Carrots contain β-carotene, which is an oil soluble colorant. The orange colour can go into the high oil level mayonnaises and therefore change the colour of the salad. Tomatoes have Lycopene as a colorant which is generally expected to provide the same colour change.
Reduced oil mayonnaises are traditionally structured with starches and gums to enhance the physical stability and to improve product consistency and ensure functional benefits are maintained. This is especially critical in salad applications since Starch based mayo (Light products) are better in binding free moisture in salads ultimately keeping salad fresh for longer.
The moisture that comes from the vegetables can make the salad look watery and could make Mayonnaise less sticky to the ingredients, which makes the salad less attractive. Most likely starch and fibre structured mayo will have an advantage, due to the moisture binding capacity.
To keep salads fresh for longer, water binding is a critical element to ensure the salad is fresh and properly held together in the period before serving.
Our BestFoods Real Vegetarian Mayonnaise has been formulated to keep bound salads looking fresher for longer.