Abstract
The formation of an emulsion with reduced lipid content can cause instability in the product during storage, requiring adaptations in the formulation. The objective of this work was to analyze the stability of the creamy sauce of cryoconcentrated soymilk stored for 60 days. The creamy sauce was prepared and packed in polyethylene bottles, sealed with aluminum seals and kept at room temperature. In physicochemical analyzes was noticed that the proteins and ashes were similar in all the samples and small differences in moisture and lipids contents, the pH remained below 4.0 and the beginning of the lipid oxidation was not verified in the follow-up period. The color of sauce showed slight differences during storage, but it remained a clear food, with yellow and green color. The microstructure of creamy sauce stored for two months was not altered, presenting polydisperse structures, packed and very close. Thus, the efficiency of the associated use of soy proteins and xanthan gum in the formation and stabilization of the emulsion for 60 days was proven. Therefore, this creamy sauce can be an alternative to increase the consumption of soy proteins, in food with half the lipid level when compared to the traditional ones.
Highlights
Semi-solid oil-in-water emulsions, such as mayonnaise and other creamy sauces, contain 70 to 80% lipids
The creamy sauce was prepared according to José, Paulo, Silva, Ida and Seibel (2020), it was packaged in polyethylene bottles, sealed with aluminum seals and kept at room temperature until carrying out the analyses to assess the stability of the elaborated product
In chemical composition of creamy sauce of cryoconcentrated SM stored for 60 days, it was noted that the levels of proteins and ashes were similar in all samples (Table 1)
Summary
Semi-solid oil-in-water emulsions, such as mayonnaise and other creamy sauces, contain 70 to 80% lipids. Its commercial preparation is carried out using, in addition to oil, egg yolk, vinegar, salt and spices, especially mustard (Nikzade, Tehrani & Tarzjan, 2012). The ingredients, their proportions and mixing method are factors that influence the stability of these foods. The stability of the emulsions involves the prevention of coalescence of drops, flocculation and creaminess. In reducing fat mayonnaise it is necessary to use some thickener to slow down the movement of the drop (Nikzade, et al, 2012)
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