Fat Mayonnaise Research Articles

Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise.

Wheat starch (WS), corn starch (CS), waxy corn starch (WCS), potato starch (PS), sweet potato (SP), rice starch (RS) and kidney bean (KB) were modified using octenyl succinic anhydride (OSA) and evaluated for various properties. Degree of substitution (DS) showed significant increase with increase in amylose (AM) content. OSA modified starches showed higher paste viscosities compared to their native counterparts. OSA groups acted majorly on the surface and caused some superficial pores, but crystalline pattern was not significantly altered for all starches. OSA modified starches were used in preparing low fat mayonnaise by substituting 75% fat. OSA modified starches enhanced the emulsifying properties of mayonnaise. Mayonnaises prepared using OSA modified starches were evaluated for phase separation, brightness (L*), color index (dE), and rheological parameters (G' and G″). Mayonnaises prepared using OSA modified starches showed higher G' and exhibited gel like structure. Fat substituted (FS) mayonnaise was preferred over full fat (FF) mayonnaise by the consumers. No significant effect of fat substitution was observed on particle size and phase separation for all mayonnaise samples.

(Invited) Rheology of the Low Fat Mayonnaise Containing Agar Micro-Gels

We developed agar micro-gel oil suspensions using a W/O emulsion system. A new type of low fat food can be made by substituting oil phase for the agar micro-gel oil suspension. We attempted to prepare a series of low-fat mayonnaise using the agar micro-gel oil suspensions. A model mayonnaise which contains 60% oil was prepared as a control (M60). A low-fat mayonnaise which was made by using the agar micro-gel oil suspension as its oil phase. Since the agar micro-gel oil suspension contained 40 wt % agar micro-gels, the oil contents of this sample reduced 60% in comparison with M60 (M36+agar). We also prepared another model mayonnaise which was just reduced oil content in 60% as negative control (M36). We measured rheological properties of these samples. The apparent viscosity of M36 decreased in comparison with M60 dramatically, however, consistency drop of M36+agar was minimal. We also analyzed the frequency dependence of the complex modulus using a weal-gel model. This analysis revealed that agar micro-gels worked as viscosity thickener in the aqueous phase. It can be expected that the texture of the low fat mayonnaise made by this new method is similar to a full fat mayonnaise.

Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise

This article reports caloric value changes, stability and rheological properties of mayonnaises affected by fat mimetic based on Microparticulated whey protein (MWP) and high-methoxy pectin. Lipid was partially substituted at different levels of 20%, 40%, 60%, 80% and 100%, and the samples were referred to as FM20, FM40, FM60, FM80 and FFM, respectively. The full fat (FF) mayonnaise was used as a control experiment. For rheological properties, the addition of fat mimetic resulted in the gradual decrease of pseudoplastic behavior, relative thixotropic area and viscosity index, while elasticity index exhibited the opposite trend. After 30 days of storage, all mayonnaises except FM20 were categorized as weak gels under oscillatory tests, while FM20 displayed high storage stability. Long-term stability studies showed that the addition of the fat mimetic up to 60% could significantly enhance the storage stability of mayonnaises by preventing the coalescence and flocculation of the droplets. Both the dynamic mechanical measurement and stability study results suggested that MWP and pectin could be a potential fat mimetic used in mayonnaise.

Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart

Abstract The potential of (ultra) high pressure homogenisation (UHPH) for production of emulsion (example of mayonnaise) with 28% of sunflower oil without thickeners and artificial emulsifiers was investigated. For purposes of comparison, a commercially available full fat (CFFM) and low fat mayonnaise (CLFM) were analysed. The emulsions were characterized by measuring the fat droplet size distribution, structure by confocal laser scanning microscopy (CLSM) and rheological properties applying flow and oscillatory tests one day after the processing. The droplet size and microscopic images of UHPH produced emulsion revealed smaller fat droplets and a more even distribution of components, compared to the CFFM and CLFM. Similar consistency index of UHPH low fat emulsion compared to the CFFM was obtained in pressure range from 250 to 300 MPa. In the same pressure range the UHPH emulsion showed higher firmness parameter compared to CFFM. The results of the study showed clear potential of UHPH technology for production of emulsion reduced in fat, free of additional thickeners and artificial emulsifiers. Industrial relevance text Mayonnaise is considered as one of the most popular sauces worldwide with high fat content. High pressure homogenisation (HPH) is a new continuous technique for preparation and stabilisation of emulsions, by means of significantly reducing the size of oil droplets and improving interactions between emulsifier and fat phase. This allows for production of oil-in-water (o/w) emulsions with reduced fat content. Further, emulsion with reduced amount of emulsifiers or completely free of thickeners can be produced. The results of this study could be of great importance for consideration of scale-up possibilities and future implementation of UHPH in food industry for production of low fat emulsions, having a clean label. Moreover, the process could stimulate interest in product development and optimisation of existing processes. A consumer friendly product reduced in fat and with clean label could be produced.

The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise

در این تحقیق، اثر سطوح مختلف صمغ گزانتان و صمغ دانه ریحان به‌عنوان جایگزین‌های چربی در غلظت 45/0، 6/0 و 75/0 درصد بر خواص رئولوژیکی، پایداری امولسیون، پارامترهای رنگ و اندازه قطرات روغن سس مایونز کم‌چرب مورد بررسی قرار گرفت. خصوصیات جریان نمونه‌ها با استفاده از مدل‌های پاورلا، بینگهام، هرشل- بالکی و کاسون توصیف شد. نتایج نشان داد تمامی نمونه‌ها جزء سیالات غیرنیوتنی سودوپلاستیک می‌باشند. با افزایش غلظت صمغ (گزانتان، ریحان و مخلوط گزانتان- ریحان) از 45/0 تا 75/0درصد، شاخص رفتار جریان تمامی نمونه ها کاهش پیدا کرد، در حالی که ضریب قوام و ویسکوزیته ظاهری افزایش یافت. بیشترین ضریب قوام به نمونه محتوی 75/0 درصد صمغ گزانتان تعلق داشت، اما کمترین مقدار مربوط به نمونه تثبیت شده با 45/0 درصد صمغ دانه ریحان بود. تمام نمونه‌ها در طول نگهداری پایداری بالایی داشتند. امولسیون حاوی 45/0 درصد صمغ دانه ریحان پایین‌ترین اندازه قطرات روغن را داشت. سس مایونز تثبیت شده با 45/0 درصد صمغ گزانتان بیشترین پارامتر رنگی L را به خود اختصاص داد.

Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer

Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.

Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low‐Fat Mayonnaise

AbstractTo investigate the physicochemical, rheological and sensory characteristics of a new formulation proposed for low‐fat mayonnaise, nine mayonnaise samples containing different compositions of NFC (nanofibrillated cellulose), guar gum and CMC (carboxy methyl cellulose) were prepared and compared to commercial low‐fat mayonnaise (30% fat) as the control sample. The stability of emulsions containing NFC or NFC/CMC was observed to be lower than the commercial control sample where NFC/guar, due to its viscosifying effect, presented higher stability levels. Regarding to the diffraction behavior of particles, samples containing (0.5%/0.25%/0%), (0%/0.5%/0%) and (0%/0%/1%) NFC/guar/CMC were observed to have the smallest particle sizes and consequently lightest colors. No significant difference was recognized between the taste of treated mayonnaise samples and commercial control sample. The positive effect of NFC on the mouth‐feel features in organoleptic properties was also confirmed. As expected, firmness and cohesiveness in the emulsion samples with smaller droplet sizes and higher levels of monodispersity were observed to be higher. NFC/guar (0.5%/0.25%) sample presented higher elastic properties compared to NFC/CMC (0.5%/0.5%) which was ascribed to the neutral nature of guar adsorbed on NFC.Practical ApplicationsOver the past few decades, along with the growing public awareness of the health risks associated with saturated fat (overweight, heart and blood vessel diseases or cancer), the accepted dietary wisdom has been shifted to low‐fat dieting through minimizing the intake of fat in particular. This has led to a dramatic increase in the demand for low‐fat food products. Physically Modified Cellulose, i.e., NFC and MCC, are conventionally used in reduced‐calorie food products to improve rheological and texture characteristics. This study investigates physicochemical, rheological and sensory characteristics of low fat mayonnaise by addition of NFC, guar gum and carboxy‐methyl cellulose.

ویژگی های فیزیکوشیمیایی، بافتی، حسی و رئولوژیکی سس مایونز کم کالری بر پایه لبنیات

در این پژوهش ویژگی های فیزیکوشیمیایی، بافتی، حسی و رئولوژیکی سس مایونز کم کالری با استفاده از ماست مورد بررسی قرار گرفت. چربی مایونز در سطوح 25، 50 و 75 درصد با استفاده از ماست جایگزین گردید و نمونه های مایونز به ترتیب با اسامی SM1 (25 درصد جایگزینی چربی)، SM2 (50 درصد جایگزینی چربی) و SM3 (75 درصد جایگزینی چربی) نام گذاری شدند. نمونه حاوی 66 درصد روغن نیز به عنوان شاهد درنظر گرفته شد. نتایج حاصل از آزمایش های شیمیایی نشان داد که میزان کالری محاسباتی تمامی نمونه های مایونز کم چرب به طور معنی داری کم تر از نمونه شاهد بود اما حاوی مقادیر بیشتری رطوبت بودند. از نظر ویژگی های بافتی کم ترین میزان سفتی مربوط به نمونه SM3 بود. میزان ویسکوزیته نمونه های مایونز کم چرب نیز در مقایسه با نمونه شاهد کمتر بود. به لحاظ ویژگی های رئولوژیکی در تمامی نمونه ها مدول ذخیره بیشتر از مدول افت بود در نتیجه همه نمونه ها در گروه مواد ویسکوالاستیک جامد طبقه بندی شدند. همچنین تانژانت افت در نمونه های مایونز کم چرب بیشتر از نمونه شاهد بود که بیانگر گرایش رفتار این نمونه ها به رفتار شبه‌مایع می باشد. در ارزیابی حسی بالاترین میزان پذیرش کلی مربوط به نمونه SM3 و SM2 بود، این مطلب بیانگر این موضوع می باشد که ماست می تواند جایگزین چربی مناسبی در فرمولاسیون سس مایونز باشد.

Characteristic of Low Fat Mayonnaise Containing Porang Flour as Stabilizer

Characteristic of Low Fat Mayonnaise Containing Porang Flour as Stabilizer

One step procedure for desalting salty egg white and preparing fat analogue and its application in mayonnaise

In this work, a simple and economical way to desalt salty egg white and prepare fat analogue was developed. Moreover, Desalination of salty egg white and preparation of fat analogue was realized at the same time. The optimal technology for obtaining fat analogue was: egg white concentration of 6%, pH of 4.9, heating temperature of 90 °C and milling time of 15 min. Then application of micrometre-scale egg white gel as fat analogue in mayonnaise was studied. Fat was partially substituted by micrometre-scale egg white gel at levels of 10%, 20%, 30%, 40%, which were referred to S10, S20, S30, S40, respectively, while the full fat (S0) mayonnaise without egg white gel substitution was used as the control experiment. The effects of substitution ratio on mayonnaise was determined by rheology measurements, colour measurements, optical microscope observation and caloric values analysis, which indicated that fat in mayonnaise substituted with egg white gel of not more than 30% was acceptable. Meanwhile, the product has good storage stability in a certain storage period. This study shows good potential for micronized desalted egg white gel to be used as fat analogue in mayonnaise.

Comparison of textural and sensory characteristics of low‐fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches

Mayonnaise is a popular condiment containing 65–75% oil by weight. The aim of the study was to develop a low fat (75% fat‐replaced) mayonnaise using chemically modified octenyl‐succinic anhydride (OSA) corn and OSA‐sorghum starches. Secondly, the functional properties of native and modified corn and sorghum starches were also compared. The setback viscosity of OSA‐sorghum starch was found to be the least while the textural changes in OSA‐sorghum on cold storage were found to be negligible. Overall acceptability of low fat mayonnaise (LFM) was scored higher than full‐fat mayonnaise (FFM). But the textural attributes of LFM made from OSA‐sorghum were found to be quite similar to FFM.

The effect of different concentrations of Vivapur MCG on the stability of fat – reduced, low – cholesterol mayonnaise emulsion

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.

Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design

In the present study 20 reduced fat and egg mayonnaise samples were produced with different levels of three fat replacers (xanthan, guar and pregelatinized corn starch) and egg/soy milk mixture as egg alternative. Different characteristics including rheological parameters, particle size distribution, stability, thermal stability and color parameters were characterized and optimized by response surface method through central composite design in order to investigate the performance of employed hydrocolloids along with soy milk. Rheology revealed non-Newtonian and shear thinning behavior for all samples and in contrast to pre gel corn starch, xanthan and guar increased shear thinning behavior. In addition, synergistic interaction between xanthan and pre gel corn starch and also between xanthan and guar was found by data analysis. Xanthan produced larger droplet size probably due to its negatively-charged structure through adsorption at the interface coated by positively-charged soy proteins or by bridging mechanism. Food hydrocolloids, used in this study, were found to be significantly effective in most of the responses. From the data achieved in this study, it can be concluded that because of capability of xanthan and pre gel corn starch in changing physico-chemical parameters, individually or synergistically, they can be used in production of mayonnaise and other food formulations as fat replacer, thickener and stabilizer.

Application of micronized konjac gel for fat analogue in mayonnaise

Application of micrometre-scale konjac gel as fat analogue in mayonnaise was studied. Three concentrations of konjac glucomannan (KGM) were applied to prepare micronized konjac gel. The best combination of fat analogue used in mayonnaise was 4.0 wt% konjac glucomannan and 0.36 wt% sodium carbonate. Then fat was partially substituted by micrometre-scale konjac gel at levels of 10, 20, 30, 40, 50, and 60% which were referred to as R10, R20, R30, R40, R50, or R60 formulations, respectively while the full fat (R0) mayonnaise without konjac gel substitution was used as a control experiment. The effects of substitution ratio was determined by rheology measurements, colour measurements, optical microscope observation and caloric values analysis which indicated that fat in mayonnaises substituted with konjac gel of not more than 30% was acceptable. At the meanwhile, the product has good storage stability in a certain storage period. This study shows good potential for spent micronized konjac gel to be used as a fat analogue in mayonnaise.

Maize and teff starches modified with stearic acid as potential fat replacer in low calorie mayonnaise‐type emulsions

AbstractFat replacers have been developed to produce low‐calorie foods due to the association of fat‐rich diet to lifestyle diseases. Teff (an underutilized and under‐researched cereal), and maize starch pastes modified with stearic acid could be used as fat replacers because of their reduced gelling ability and higher viscosity. The effects of teff and maize starch pastes modified with stearic acid on the rheological properties, microstructure, freeze–thaw, and high temperature stability of low‐calorie mayonnaise type emulsions (LCMTE) were investigated. Starch suspensions (10% w/v) containing stearic acid (1.5%) were pasted and used to prepare LCMTE with 50 and 80% oil replacement. LCMTE with modified teff and maize starches had lower yield stress and viscosity and larger oil droplets compared to LCMTE with unmodified teff and maize starches. Increasing oil replacement level (50–80%) increased the viscosity. LCMTE with maize starch had higher yield stress and viscosity and smaller oil droplets than LCMTE with teff starch. All samples showed shear thinning behavior (n < 1). All the LCMTE were more stable to freeze–thaw cycles and high temperature storage than full fat mayonnaise. At 50% oil replacement, unmodified and modified teff and maize starch with stearic acid could produce LCMTE. When the oil content replacement was further increased to 80% only the LCMTE with modified starches were similar to the full fat. The LCMTE made with unmodified teff and maize starches (especially those with 80% oil replacement) did not flow like a mayonnaise compared to LCMTE made with stearic acid modified starches.

Reduced‐Fat Mayonnaise Formulated with Gelatinized Rice Starch and Xanthan Gum

ABSTRACTReduced fat (RF) mayonnaise was formulated by replacing part of the oil with gelatinized rice starch and xanthan gum, and the effect of their inclusion on the rheological properties was investigated. In the RF mayonnaise preparation, oil or fat was partially replaced by modified waxy rice starch paste at levels of 10, 30 (SP30), and 50% (SP50) of total oil used. Xanthan gum was added to SP30 and SP50 at the level of 0.2% each, designated SP30G and SP50G. Excellent emulsion stability was maintained until 30% of oil was replaced. The flow behavior of the RF mayonnaises was thixotropic, which indicates a decrease in viscosity with increased shear rate. Both yield stress and consistency index decreased with increasing starch paste content. The addition of xanthan gum increased the yield stress and consistency index. The elastic modulus (G′) of the RF mayonnaises was always greater than the loss modulus and decreased with increasing starch paste content. The SP30G sample exhibited a higher G′ value despite its low oil content. The SP30G mayonnaise formulated contained 23% lower total calories, compared with full‐fat mayonnaise, and exhibited similar rheological properties to that of commercial RF mayonnaise.

Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise

Mayonnaise is a popular product which is consumed in large amounts. However, many consumers consider it as a unhealthy product as it contains high amounts of oil. Therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. In the present study, gum tragacanth was used as a fat replacer for the preparation of low fat (LF) mayonnaise. Mayonnaise samples were analyzed in terms of their rheological, textural and sensory properties. Fat was partially substituted by gum tragacanth at levels of 20%, 30%, 40% and 50%, and the samples were referred as TRF20%, TRF30%, TRF40% and TRF50%, respectively. The full fat (FF) mayonnaise (75% oil) without gum tragacanth was used as a control. Results indicated that all LF mayonnaise samples had significantly lower energy content than control, but they had higher moisture content than their FF counterpart. In terms of textural properties, the highest value for firmness and adhesiveness was observed in TRF20%. There were no significant differences between the FF and TRF50%. In terms of rheological properties, all of mayonnaise samples exhibited thixotropic shear thinning behavior. In sensory evaluation, in terms of total acceptability, the highest score belonged to TRF20%, but there was not observed significantly difference in other samples. This study showed that gum tragacanth has high potential to use as a fat replacer in mayonnaise.

Application of Isfarzeh seed (Plantago ovate L.) mucilage as a fat mimetic in mayonnaise.

In present study, application of Isfarzeh seed (Plantago ovate L.) mucilage as fat replacer was studied in mayonnaise formulation. Fat was partially substituted by mucilage gels (2 and 3% suspensions) at levels of 30, 40 and 50% which were referred to as FM2-30% (2% gel and 30% substitution level), FM2-40%, FM2-50%, FM3-30%, FM3-40%, and FM3-50% formulations, respectively and the full fat (Ff) mayonnaise with 78% oil was used as control. Physicochemical, texture and sensory analysis of Ff and Low fat (Lf) treatments were evaluated. Results indicated that Lf samples had considerably lower energy content compared with control, but higher water content than their Ff counterpart. In view of texture, FM3-30% showed similar textural characteristics as those of control. Both Ff and Lf samples exhibited thixotropic and shear thinning behavior through rheological studies and all samples followed the power law model except FM3-40% and FM3-50%. Sensory evaluation demonstrated that all of mayonnaise samples, containing 3% mucilage, were more acceptable. It was concluded that Isfarzeh seed mucilage can be used as a suitable fat replacer in mayonnaise formulation.

Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach

In the present study, the optimized mixture proportions of low cholesterol-low fat mayonnaise contained soy milk as an egg yolk substitute (10%) with different composition of xanthan gum (XG), guar gum (GG) and mono- & diglycerides emulsifier (MDG) (0–0.36% of each component) were determined by applying the simplex-centroid mixture design method to achieve the desired stability, textural and rheological properties and sensory characteristics for effective formulation process. Results revealed that the best mixture was the formulation contained 6.7% mono- & diglycerides, 36.7% guar gum and 56.7% xanthan gum. The xanthan gum was the component showing the highest effect on all the properties of mayonnaise samples. In addition, an increase of xanthan gum followed by guar gum caused greater values for the stability, heat stability, consistency coefficient, viscosity, firmness, adhesiveness, adhesive force and overall acceptance and lower value for flow behavior index. Depending on the desirable level of xanthan gum, guar gum and mono- & diglycerides, creation of low cholesterol-low fat mayonnaise with properties closely matching those of commercial ones is possible.

Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer

Sodium octenyl succinate starch (SOS) was used as fat replacer in 25, 50 and 75% fat-reduced mayonnaise (FR). The stability of mayonnaises: mean droplet size diameter (d43), phase separation by centrifugal technique, brightness (L*), color different index (ΔE), storage and loss moduli (G’ and G”), consistency index (K), apparent viscosity (η), and thixotopic loop were examined, compared with a full fat mayonnaise (FF). There was no effect of fat substitution on d43 and phase separation. L* value of FR was significantly higher than those of FF. All samples showed gel-liked structure (G′>G″) and exhibited the thixotropic shear thinning behavior. G′, K, η, and thixotropic loop of FR tended to decrease when the fat substitution level increased. The d43 and ΔE of 50% FR did not significantly change throughout a storage time while the others did. Thus, 50% fat-substituted with SOS could be applied as a fat replacer to stabilize and increase the storage time of such mayonnaise.