Antioxidant Solutions for Mayonnaise, Dressing, and Oil-in-Water Emulsions
Oil-in-water emulsions, such as mayonnaise, dressing, and sauces, play a significant role in our culinary experiences. However, their delicate balance of oil and water makes them susceptible to oxidation, which can lead to off-flavours, colour changes, and reduced shelf life. Let’s explore the challenges posed by these emulsions and effective antioxidant strategies.
Characteristics of Oil-in-Water Emulsions and Their Impact on Oxidation:
- Large Surface Area:The interface between oil and water provides ample surface area for oxidation reactions. This makes oil-in-water emulsions particularly vulnerable to oxidative deterioration.
- Pro-Oxidant Metals: Egg yolk, a common ingredient in mayonnaise and dressings, contains trace amounts of pro-oxidant metals like iron (Fe) and copper (Cu). These metals accelerate oxidation reactions.
- Storage Conditions: Oil-in-water emulsions are often stored at room temperature, allowing oxidation processes to occur gradually. Additionally, they are commonly packaged in high-density polyethylene (HDPE) containers, which may allow oxygen to permeate over time.
Antioxidants for Oil-in-Water Emulsions:
- BHA and BHT: These synthetic antioxidants find widespread use in protecting oils and finished emulsions. In Europe, containing BHA and propyl gallate is effective for finished products and safeguarding bulk oil during manufacturing. However, globally, containing BHA and BHT remains the preferred choice, even though BHT is not permitted in EU mayonnaise and dressings.
- Rosemary Extract (Carnosic Acid): Derived from rosemary leaves, this natural antioxidant offers several advantages. They are selectively extracted, highly purified, and rich in carnosic acid.
Rosemary extract has high solubility, minimal flavour impact, and strong affinity for oil-in-water emulsions
Antioxidants with Limited or Negative Effects on Oil-in-Water Emulsions:
- Ascorbic Acid: This pro-oxidant can lead to off-tastes.
- Green Tea Extract: While beneficial in other systems, it produces a grey colour and off-taste.
- Propyl Gallate: Although it tends to migrate to the water phase, it may still be relevant for protecting bulk oils.
- TBHQ: Although effective, it may impart a pinkish hue.
Combining Antioxidants with EDTA:
- EDTA (Ethylenediaminetetraacetic Acid): The best metal chelator, EDTA binds pro-oxidant metals. Combining rosemary extract with EDTA enhances antioxidant efficacy.
In conclusion, understanding the unique challenges of oil-in-water emulsions and selecting appropriate antioxidants can extend their shelf life, maintain quality, and enhance consumer satisfaction. Choosing the right antioxidants involves balancing effectiveness, regulatory compliance, and sensory attributes. CFS offers an improved solution for addressing oxidation challenges, enhancing shelf life, improving flavors, and maintaining color integrity without any alterations.
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