Abstract
The food industry has developed a vegan dressing-type mayonnaise due to new consumer demands. The aim of this study was to compare three commercial mayonnaise types with a vegan dressing, measuring their physicochemical properties. Four dressing samples were analyzed: vegan, homemade recipe, creamy, and light. The following properties were measured: water activity, color, droplet size, rheological properties, structural analysis, and oxidative stability. A high color difference was observed between vegan and the other samples due to the presence of chickpea protein. The size and distribution of droplets of the vegan sample were greater than the others. The rheological properties indicated that all samples are non-Newtonian pseudoplastic fluids. The FT-IR results indicated that the highest peak for vegan corresponded to its content in mono-unsaturated fat. Therefore, it showed the lowest oxidative stability. In conclusion, the mayonaise formulations were affected by physicochemical properties such as the content and composition of the oil, thickener and protein contents, along with processing technology.
Highlights
An emulsion is a thermodynamically unstable dispersion of two immiscible liquids, usually apolar and polar, which forms small droplets (0.1 to 100 microns); one is called the dispersed or internal phase and the other, continuous or external phase (Muñoz et al, 2007)
Emulsions are classified according to their composition as simple emulsions such as oil-in-water (O / W), water-in-oil (W / O), or multiple emulsions such as water-in-oil-in-water emulsions (W / O / W) and oil-in-water-in-oil (O / W / O) (Noon et al, 2020)
Mayonnaise is a type of oil-in-water (O / W) emulsion
Summary
An emulsion is a thermodynamically unstable dispersion of two immiscible liquids, usually apolar and polar, which forms small droplets (0.1 to 100 microns); one is called the dispersed or internal phase and the other, continuous or external phase (Muñoz et al, 2007). Mayonnaise is a type of oil-in-water (O / W) emulsion. It is defined as a condiment in the form of a dressing obtained by emulsifying edible vegetable oil(s) in an aqueous phase consisting of vinegar, and the addition of egg yolk produces the oil-in-water emulsion; besides, salt and seasonings can be added (Codex-Stan, 1989). Traditional mayonnaise contains 70-80g / 100g of fat and is one of the most commonly consumed dressing worldwide (Chang et al, 2017). Creaminess, appearance, and rheological behavior are of great importance for sensory properties and perceived texture, as well as for physical stability, parameters that represent critical factors in determining consumer choice and satisfaction (Di Mattia et al, 2015)
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