Most dips are based on thick mayonnaise, and can be diluted by sour cream, creme fraiche or yogurt. This lowers the fat content and allows easy incorporation of herbs, spices, chopped vegetables, cheese and other ingredients to give different flavour profiles to complement the taste of blander foods.
Mayonnaise dips can also be used as sandwich fillers being a quick and easy way of introducing powerful flavours with a smooth creamy, but not fatty, mouthfeel.
Our team has wide experience of working with food manufacturers to develop a range of mayonnaise based dips. New product development is probably only limited by the chef’s imagination or what is in vogue at the time.
Once the dip’s base system has been formulated the viscosity then needs to be tweaked according to the dryness or wetness of the flavouring ingredients. Some products are formulated specifically for the dipped product. This would include dry products like tortilla chips which need a mayonnaise which will provide creamy enhancement and where fat content is less of an issue. However, if the dip is being used with vegetables then cling must be incorporated for the vegetables’ wet surfaces and lower fat formulations are preferred. Usually no chunky pieces are incorporated since this will impact on the travel from pot to mouth.
For dry products with long shelf lives, sometimes the product is pasteurised and sealed in jars. Here, heat stability of the mayonnaise is essential and alternative emulsifiers are needed.
We can help with all aspects of mayonnaise based dip product development including:
Talk to us today about how we can help you bring your product to market.
Creating mayonnaise based dips can raise a number of potential problems. Our technicians at KaTech can help.
Our technical team helps food manufacturers overcome these problems and is skilled in:
If you are experiencing issues with your product, get in touch today, we would be glad to help and offer our advice.
The cost of the mayonnaise can be optimised by using milk proteins instead of expensive and difficult to budget egg yolk. This of course then makes the products suitable for those following egg free diets. The oil content can also be lowered with little impact on viscosity.
Lower fat sour creams, which are prestabilised to constant viscosity, can be used – as well as 0% fat yoghurt (Greek style is very good) and 0% fat fromage frais.
Talk to our technical team today about how we can help reduce your recipe and process costs. We will be happy to advise you on:
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