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Case Study
Perfectly Stable Mayonnaise
3 Min Read • Soups, Sauces & Gravies
Achieve long-lasting mayonnaise stability with our BENEGEL pregelatinized starch solutions, ensuring a rich, creamy texture and consistent quality every time.
The Challenge
A major food manufacturer experienced problems with their mayonnaise becoming unstable over time, resulting in oil separation and a watery appearance. This compromised product quality, reduced shelf life, and diminished customer satisfaction.
The Objective
Enhance mayonnaise stability and maintain a creamy mouthfeel using BENEGEL Series, a specialized modified tapioca starch designed to strengthen emulsions and reduce phase separation.
The Solution
The manufacturer collaborated with our R&D team to integrate BENEGEL Series into their mayonnaise formula. Chosen for its superior emulsion stability, creamy texture, and acid-shear tolerance, it ensures reliability in high-shear, low-pH conditions, optimizing product quality.
The Process
Step 1
Formulation Development
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Introduced BENEGEL into the base mayonnaise recipe, optimizing the ratio to balance creaminess and viscosity.
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Adjusted the emulsifier and oil content to leverage the starch's functionality.
Step 2
Pilot Testing
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Conducted small-batch mixing to evaluate how BENEGEL integrated with existing ingredients under standard production conditions.
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Measured emulsion stability, viscosity, and sensory attributes such as taste and mouthfeel.
Step 3
Quality & Shelf Life Assessment
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Performed extended shelf-life tests to observe any signs of water or oil separation
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Conducted sensory evaluations with internal panels to compare the new mayonnaise against the original formula.
The Results
Enhanced Emulsion Stability
BENEGEL pregelatinized starch created a more resilient emulsion, significantly minimizing oil separation and watery layering over time.
Consistently Creamy Texture
Consumer feedback praised the smooth mouthfeel. The mayonnaise maintained its rich, velvety texture even after prolonged storage.
Extended Shelf Life
The product retained its fresh appearance and stable consistency for a markedly longer period, reducing spoilage concerns.
Reduced Production Costs
By leveraging the functionality of BENEGEL Starch, the manufacturer could optimize the oil and emulsifier levels, leading to cost savings without sacrificing quality.
