Clean label mayonnaise was developed in response to supermarket requirements for the removal of E numbers from product ingredient lists. Retailers are increasingly demanding products which are manufactured using ‘kitchen cupboard’ ingredients.
Clean label starches are very popular as a mayonnaise additive. But starch often needs to be heated unlike the instant starches used in mayonnaise manufacture. Once swollen, starch has very fragile cell walls, which can be easily burst by the high shear conditions applied in mayonnaise to reduce oil globule size. Production techniques therefore need to be altered and other components used to reduce the effect of the shear on the starch.