Functional egg-based ingredients for mayonnaise

Important results from the project

Källbergs Industry AB strives to develop innovative and unique egg products for use in food products, such as mayonnaise, especially for the European market . The project´s objective was to evaluate how different treatments of egg yolk can affect mayonnaise properties, and provide a basis for tailoring egg yolk products for different markets. The results show that with one of the treatments studied, the texture of mayonnaise significantly improved, and that a combination of two treatments provided further improved effect.

Expected long term effects

The effects of treatment of egg yolk have been studied with respect to physical properties as well as to mayonnaise texture. The effects on physical properties were relatively clear, but it was not obvious how these linked to mayonnaise texture. This is probably due to the complexity of the system, where several factors affect the result. The expected results were obtained for mayonnaise preparation on laboratory scale. When transferring to a pilot scale and use of dried egg yolk the effect was less pronounced, although the trend was the same.

Approach and implementation

The project was structured in three parts: physical characterisation, laboratory tests with mayonnaise, and pilot-scale experiments with mayonnaise. The parts were performed in mainly in sequence, with some overlap between the first two. The work was carried out partly by the SP, and partly by Källbergs Industri AB.