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    To Mayo 2

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    Heidy Cruz
    This document presents a formulation for an eggless mayonnaise-based salad dressing made with soymilk. The dressing contains bits of tomato and additional spices to enhance the flavor from using soymilk. It has a creamy texture like regular mayonnaise but contains zero cholesterol. This product is specifically designed as a salad dressing for vegetarians and those allergic to eggs. The formulation uses an oil-water emulsion divided into several phases, including an oil phase using soybean oil, a soy phase using soymilk, a vinegar phase for flavor and acidity, and a water phase. The tomato paste is prepared by blanching, cooling, and heating tomatoes with salt to the desired viscosity. The phases are combined in

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    To Mayo 2

    Uploaded by

    Heidy Cruz
    40 views10 pages
    This document presents a formulation for an eggless mayonnaise-based salad dressing made with soymilk. The dressing contains bits of tomato and additional spices to enhance the flavor from using soymilk. It has a creamy texture like regular mayonnaise but contains zero cholesterol. This product is specifically designed as a salad dressing for vegetarians and those allergic to eggs. The formulation uses an oil-water emulsion divided into several phases, including an oil phase using soybean oil, a soy phase using soymilk, a vinegar phase for flavor and acidity, and a water phase. The tomato paste is prepared by blanching, cooling, and heating tomatoes with salt to the desired viscosity. The phases are combined in

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    This document presents a formulation for an eggless mayonnaise-based salad dressing made with soymilk. The dressing contains bits of tomato and additional spices to enhance the flavor from using soymilk. It has a creamy texture like regular mayonnaise but contains zero cholesterol. This product is specifically designed as a salad dressing for vegetarians and those allergic to eggs. The formulation uses an oil-water emulsion divided into several phases, including an oil phase using soybean oil, a soy phase using soymilk, a vinegar phase for flavor and acidity, and a water phase. The tomato paste is prepared by blanching, cooling, and heating tomatoes with salt to the desired viscosity. The phases are combined in

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    40 views10 pages

    To Mayo 2

    Uploaded by

    Heidy Cruz
    This document presents a formulation for an eggless mayonnaise-based salad dressing made with soymilk. The dressing contains bits of tomato and additional spices to enhance the flavor from using soymilk. It has a creamy texture like regular mayonnaise but contains zero cholesterol. This product is specifically designed as a salad dressing for vegetarians and those allergic to eggs. The formulation uses an oil-water emulsion divided into several phases, including an oil phase using soybean oil, a soy phase using soymilk, a vinegar phase for flavor and acidity, and a water phase. The tomato paste is prepared by blanching, cooling, and heating tomatoes with salt to the desired viscosity. The phases are combined in

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 10

    Presented by:

    CELEDONIO, Jhulimar M.
    CRUZ, Heidy V.
    MORENO, Lovely V.

    4-ChEB
    An eggless mayonnaise-based dressing, with bits of
    tomato and additional spices to enhance the bland flavor
    induced by the soymilk. It has the creamy texture of a
    regular mayo BUT it contains zero cholesterol.
    This product is specifically used as a salad dressing and a
    good alternative for vegetarians and for people allergic to
    eggs.
    Mayo? Is it bad?
    Mayonnaise is a thick, creamy sauce used
    as a base in salad dressing and is usually
    made up of oil, egg yolks, lemon juice/
    vinegar and seasonings.
    It contains about 70-80 per cent fat.
    How it’s
    made?
     Mayo is an emulsion- mixture of two liquids (water &
    oil) which normally don’t mix together. It is done by
    adding an ingredient slowly to another which is
    simultaneously being mixed rapidly.
     Mayo is a mixture of egg yolks and lemon
    juice/vinegar. Eggs are the primary ingredient because
    it acts as an emulsifier (lecithin) which binds the
    ingredients together and prevent separation.
     Oil is added drop by drop while the mixture is
    combined quickly; this is to let the two liquids
    combine or emulsify.
     When the mixture is thick enough, oil can be added
    more rapidly. Seasonings and other spices are then
    added.
    Formulation

    Oil-water emulsion divided in several phases:


    Oil phase – using soybean oil
    Soy phase –soymilk
    Vinegar phase – apple cider vinegar, spices, and
    flavours
    Water phase – water, warm-swelling starch,
    other flavours and preservatives
    Tomato phase - tomato paste and salt
    Preparation of Tomato Paste

    Blanch the tomatoes in boiling water, then


    drop into ice cold water.
    Place the tomato under moderate heat in a
    low-shearing mixer for one hour. Add salt
    while mixing.
    Remove from the heat and extract the juice
    from the tomato.
    Return to the pressed tomatoes (with its
    extract) to the mixer. Heat and mix until the
    desired viscosity and consistency is obtained.
    Process
     The water phase, which is heated up then slowly
    cooled down, will be placed in a high-shear mixer.
     The soy phase is added and the blend will be
    circulated by the mixer.
     Oil is slowly added until the desired viscosity is
    desired.
     The vinegar phase is added to adjust the pH (3.5 to 4)
    of the mixture.
     Your salad dressing will turn out better if the
    ingredients are room temperature and if you make it
    on a dry day. Humidity can, and most likely will,
    effect the texture of the mayonnaise.
     Then the solution is ready for filling.
    WHY ToMayo?
    Growth for Business Goals
    We want to create a product
    concerning people who enjoys
    eating salads but are vegetarians
    and allergic to eggs.
    References
    1. http://vegetarian.lovetoknow.com/Eggless_Mayonnaise
    2. http://recipes.howstuffworks.com/food-facts/question617.htm
    3.
    http://www.foodnavigator.com/smartlead/view/199198/4/New-type
    s-of-stabilizers-for-new-types-of-mayonnaises
    4. http://www.annecollins.com/diet_tips/mayo-calories-fat.htm
    5.Home-Made Mayonnaise: Cheaper, Better, Mayonnaise at
    Home http://www.suite101.com/content/homemade-
    mayonnaise-a124516#ixzz180p3II1f
    6.http://www.developtechnology.co.za/index.php?
    option=com_content&view=article&id=23810:vegetable-based-
    mayonnaise-&catid=68&Itemid=101
    THANK YOU FOR
    LISTENING!

    COMMENTS AND
    SUGGESTIONS? 

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