What are some alternatives to xanthan gum for stabilizing mayonnaise?
Xanthan gum helps keep mayo emulsified through the jar being pasteurized, shipped, stored on the shelf for months, and kept in the refrigerator after opening. The diet of my customers does not allow for highly processed additives or anything made from grains or legumes. What alternatives are there to Xanthan gum, and in which amounts should I use? How do the alternatives compare? What is the best way to learn more about this topic? Additives that fit the diet include agar, acacia gum, and chicory root inulin.
Best Answer
Xanthan gum emulsifies by being a hydrocolloid, so agar and acacia have a chance of also working since they are also hydrocolloids. The amounts would have to be altered as agar sets much more solidly than xanthan gum, and gum acacia sets less solidly.
Lecithin is a commonly used emulsifier in mayonnaise (probably even more so than xanthan gum). It's normally obtained from soy, but sunflower lecithin is also available. Usually a fairly small amount is sufficient. My experience is with soy lecithin, but only a very small amount was needed: about a teaspoon to emulsify a quart of mayo.
Of course,t he most traditional emulsifier is simply egg yolks, which most homemade mayonnaise will already contain. Unless you need to keep it emulsified for really long periods of time, the yolks alone should suffice.
Even without the eggs, you can keep mayo emulsified for shorter periods of time using vegetables. Serious Eats did an article on it.
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Quick Answer about "What are some alternatives to xanthan gum for stabilizing mayonnaise?"
- Psyllium husk. Psyllium husk is made from the husks of Plantago ovata seeds and is sold ground for baking purposes. ...
- Chia seeds and water. When soaked, chia seeds form a gel much like xanthan gum. ...
- Ground flax seeds and water. ...
- Cornstarch. ...
- Unflavored gelatin. ...
- Egg whites. ...
- Agar agar. ...
- Guar gum.
What ingredient stabilizes mayonnaise?
The characteristic flavour of mayonnaise is derived principally from the addition of mustard, which contains isothiocyanates. These isothiocyanates are stabilized in the aqueous solution by the addition of citric acid.How do you stabilize mayonnaise?
Here's the trick: slow-cooking the yolks in a water bath. Cooking the egg yolks in a plastic bag using an immersion circulator stabilizes them, which allows you to successfully emulsify your mayo every time and means it won't break going in and out of refrigeration.How do you increase the viscosity of mayonnaise?
When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. The hydrocolloids xanthan gum and guar gum are sometimes used for this purpose and they act synergistically creating a viscosity increase.What Is Xanthan Gum And Why Is It In Everything
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