Low fat mayonnaise with full fat taste



Thanks to a new production process, Koen van Dijke of the University of Wageningen has come up with a way of making mayonnaise using less oil, but with the same taste as full on fat mayonnaise. When you make mayonnaise, you need egg yolks or lemon as an emulsifier to stabilise the mixture. To do this right, you need to use a lot of oil, which makes mayonnaise fattening.

Van Dijke developed a microscale system that adds very little oil to a lot of water, producing a stable emulsion. Then this mix is added to more water, producing a new emulsion that is mostly water, but that retains the same taste.

(Links: rtl.nl, evmi.nl)

1 Comment »

  1. Laur says:

    So you’ll finally be able to literally “drown” those fries ;)

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