Abstract
The objective of current work is to study the physicochemical stability of mayonnaise made from corn oil designer lipid (CODL) and to evaluate the performance of monocaprylin/dicaprylin (80:20) (MD82) as an emulsifier. The oxidative stability, texture, microstructure, and rheological characteristics of CODL-based mayonnaise are evaluated and compared with those of the commercial sample. CODL-based mayonnaise showed good oxidative stability compared to the commercial sample based on established data of acid value, peroxide value, p-anisidine value, and totox value. The firmness of CODL containing mayonnaise (F1) increased, whereas that of F2 mayonnaise (commercial sample) decreased with storage. The creaming indices of the F1 and F2 mayonnaise samples were 0.27 and 3.19%, respectively, after 30 days, indicating higher stability of F1 mayonnaise. The coordination number and proportionality coefficient values for the F1 sample also elucidated a complex network and higher stability of emulsion. The droplet size of F1 mayonnaise was smaller compared to the droplet size of F2 mayonnaise even after 30 days, confirming better stability. It was clearly elucidated that mayonnaise formulated using CODL showed superior physicochemical characteristics and MD82 proved to be an effective emulsifier maintaining a good creaming index.
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