Effects of the Addition of Spray‐Dried Whey on the Stability of Fat‐Reduced Mayonnaise‐Type Emulsions During Storage

Abstract

The applicability of the spray-dried whey for the production of reduced-calorie mayonnaise-type emulsions was studied. Whey was used as a stabilizing/emulsifying agent and as a fat-replacement component. Whey powder was spray-dried at 130, 140, and 180 C. As control sample, 80% w/w standard fat emulsion was prepared. Mayonnaise-like fat-reduced emulsions contained 65% w/w of fat and 15% w/w of three distinct types of whey. The destabilization of the emulsions was investigated within 7 days of storage by scanning the samples with laser light. Backscattering, Turbiscan stability index, elasticity index, and macroscopic viscosity index were determined. The most stable emulsion contained whey powder spray-dried at 180 C. The emulsion made with whey powder spray-dried at 130 C was less stable than that with 180 C spray-dried whey, but it was more stable than the control and the one with whey spray-dried at 140 C.

Mayonnaise main ingredients influence on its structure as an emulsion

“…In this way, microparticulated whey proteins (Simplesse TM ) have been introduced to market as they are similar in dimensions to oil droplets and can imitate most of their textural and sensory attributes. Moreover, depending on the experienced temperature, whey proteins could get influenced by partial or complete denaturation and extensive aggregation occurs through hydrophobic attraction and disulfide bond formation (Biller et al 2018).…”

Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein

“…Referring to the method of Biller [7] with appropriate modification, aqueous phase ingredients (30% w/w) with varying concentrations of KGM or WP were prepared according to Table 1. Initially, aqueous phase ingredients were poured into TM5 Thermomix (Vorwerk Corporation, Wuppertal, Germany) and mixed uniformly at 1000 rpm.…”

“…The first strategy involved partially or completely replacing the egg yolk with alternative emulsifiers to fabricate low-cholesterol or cholesterol-free mayonnaise, which addressed the issue of high cholesterol content in traditional mayonnaise. These alternative emulsifiers included small-molecule surfactants [5], animal/plant proteins [6,7], protein/polysaccharides [8], or protein/polyphenol composite particle complexes [9]. However, replacing egg yolk completely or partially could negatively affect some sensory properties, such as spreadability, mouth hardness, mouth coating, and mayonnaise surface gloss, and some physical stability characteristics, such as droplet size, microstructure, rheology features, and shelf life [10,11].…”

“…The use of food biomacromolecules (such as carbohydrate-, protein-, fat-, and synthetic-based fat substitutes) helped compensate for the decrease in viscosity, taste, flavor, and appearance caused by the reduction in oil [12,15,16]. Additionally, fats rich in healthy polyunsaturated fatty acids which might protect against various chronic diseases, such as fish oil, olive oil, canola oil, and flaxseed oil [7,[17][18][19], were used to partially or entirely replace saturated fats. This was done in order to increase the proportion of unsaturated fatty acids and to innovate the development of mayonnaise products with both stability and functionality.…”

“…Whey protein was widely exploited in the food emulsification system owing to its excellent interfacial and gel properties [22][23][24]. Moreover, whey protein could be used as a fat-replacement substance in the production of reduced-calorie mayonnaise-type products [7].…”