Effect of Milk and Xanthan as Egg Replacement on the Physical Properties of Mayonnaise

Abstract

The milk along with xanthan at levels 0, 1.9, 3.9, 5.9, 7.9, 9.9 and 0.1 and 0.2% (No 1 (control) to 11 respectively) as egg replacement were used for preparation of mayonnaise. Creaming index, heat stability, physical stability and rheological properties of samples over a were investigated. Also flow behavior of samples were fitted to Power law, Herschel-Bulkley and Casson models. It was found that addition milk along with xanthan to mayonnaise protected from phase separation in comparison to control sample. All the samples had stability higher than 99% except samples 1, 4, 5 and 6. The highest stability was recorded for sample No 11 (99.98%) and the lowest for 5(74.95%) that compared with control sample had significant differences (p>0.05). All the samples except No 1 and 5 showed heat stability higher than 99 % and the highest stability recorded for No 11(99.72%) and the lowest for No 5(67.42 %) and in comparison with control were significantly different (p> 0.05). Apparent viscosity decreased with increase the egg replacement from 40% to 80%, as the highest and lowest viscosity observed in samples contain 100% and 80% replacement respectively. All samples showed shear-thinning behavior and the high coefficients of determination for Power law and Herschel-Bulkley models (0.99) revealed the adequacy of these rheological models to describe flow behavior of mayonnaise.

Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise

“…This may be due to the rapid viscosity increase of AG, that retains the fluid and reduces the creaming rate (McClements, ). Also, Shamooshaki et al () indicated that the addition of xanthan gum to mayonnaise contacting 60% oil prevented emulsion separation.…”

“… H 0 is the initial emulsion height H represents the change in height during storage time of the bottom serum phase (Shamooshaki, Mahounak, Ghorbani, Maghsouldloo, & Ziaeifar, ). …”

Study into collagen hydrolyzate applicability as a structure forming agent

“…The data have shown that addition of milk with xanthan to mayonnaise protects it from phase separation as compared to the control sample in which hen's egg was used as a structure forming agent. The obtained data have also shown that the food system achieves stability higher than 99 % with introduction of xanthan at a concentration of 0.2 % [21]. However, a casein-xanthan stabilizing system was used in this study to stabilize the structure.…”