pt. mayonnaise with starch
Like traditional mayonnaise, it is calorie-dense and rich in fat, though starch addition may slightly reduce overall fat content per volume. It provides minimal vitamins and minerals beyond what egg yolk contributes (some B vitamins and selenium).
About
Mayonnaise with starch is a stabilized emulsion condiment consisting of oil, egg yolk, acid (vinegar or lemon juice), and added starch. The starch—typically corn starch, potato starch, or modified food starch—serves as a thickening and stabilizing agent, replacing or supplementing traditional methods of achieving viscosity through oil content and emulsification alone. This formulation produces a product with improved shelf stability, reduced separation risk, and a lighter mouthfeel compared to traditional mayonnaise. The starch also provides structural support to the emulsion, allowing manufacturers to reduce oil content while maintaining desired consistency. This variant is common in commercial and institutional food production.
Culinary Uses
Starch-fortified mayonnaise is used identically to traditional mayonnaise in most applications: as a base for sandwiches and wraps, a binding agent in salads (potato salad, egg salad, coleslaw), and a component in sauces and dressings. Its improved stability makes it particularly suited to buffet settings, bulk food service, and products requiring extended shelf life or resistance to separation during storage and transport. The lighter texture makes it suitable for applications where a less oily mouthfeel is desired, such as in light dressings or piped applications. It performs well in mayonnaise-based condiments like aioli variants and flavored spreads.