Abstract
Mayonnaise is an oil – in – water emulsion which contains high amounts of egg and fat resulting in cardiovascular diseases as well as allergenic effects. The consumers, thus tend to use low – cholesterol, reduced – egg, reduced – fat mayonnaise. In this study, different concentrations of micro crystallized cellulose emulsifier coated with carboxy methyl cellulose (Vivapur MCG; 0, 25, 50, 70 and 100%) were substituted for different concentration of egg (0, 25, 50, 75, 100%) in the formulation of reduced – fat mayonnaise and the stability of the emulsion was examined by Ban Mary method and centrifuge. The results showed that the stability of all mayonnaise samples decreased significantly over time. By substituting 25% Vivapur MCG for egg in the formulation of mayonnaise, a low – cholesterol, reduced-fat mayonnaise could be produced which was not significantly different from the control sample after a 3- month storage.
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