Influence of Alginate Concentration and Molecular Weight on Functional Properties of Mayonnaise

Mancini, Francesca; Montanari, Luigi; Peressini, Donatella; Fantozzi, Paolo

doi:10.1006/fstl.2002.0899

Cited by 67 publications

(42 citation statements)

References 23 publications

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“…Previous studies have also reported that mayonnaise samples exhibited weak gel-like characteristics in the frequency range of 0.1-10 Hz [21,22]. Ma and Barbosa-Cánovas [16] reported that emulsions with a greater fat content showed higher values of G , since G represents the recoverable energy when the material is subjected to deformation.…”

Section: Dynamic Rheological Behaviormentioning

confidence: 94%

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

Mun¹,

Kim²,

Kang³

et al. 2009

International Journal of Biological Macromolecules

193

161

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Section: Dynamic Rheological Behaviormentioning

confidence: 94%

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

Mun¹,

Kim²,

Kang³

et al. 2009

International Journal of Biological Macromolecules

193

161

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“…Mayonnaise alginates to the full fat (70 % oil) mayonnaise as stabilizers resulted in an improvement of emulsion strength (Mancini et al 2002). Worrasinchai et al (2006) used β-glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise and studied physicochemical and rheological properties of the resulted product.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2012

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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.

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“…Higher storage modulus implies that higher stresses are needed to cause the emulsion to flow (Mancini et al, 2002). On the other hand, it also means that emulsion stability is enhanced in low stress situation.…”

Section: Viscoelastic Behaviourmentioning

confidence: 94%

“…a Data are reported as means from three independent replications (n = 3) for each sample. Montanari, Peressini, & Fantozzi, 2002). In similar emulsion such as mayonnaise product, knowing the c c allows one to estimate the capacity of the product to be spread without breaking (i.e., extensibility).…”

Section: Viscoelastic Behaviourmentioning

confidence: 99%

Stability and rheology of concentrated O/W emulsions based on soybean oil/palm kernel olein blends

Hayati

Man

Tan

et al. 2007

Food Research International

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Droplet size distribution and rheological properties of egg yolk-stabilized emulsions were studied before and after storage (25°C, 30 days). The dispersed phase (70%) of the emulsions was based on soybean oil (SBO) and 10-40% palm kernel olein (PKO) replacements of SBO. Replacement of PKO resulted in a significant increase in droplet mean diameters and a decrease in rheological properties of the emulsions. All emulsion exhibited a gel-like characteristic with storage modulus higher than loss modulus and tan d greater than 0.3. Significant increase (p < 0.05) was found for droplet mean diameters and rheological properties of the emulsions after storage. Emulsion with fully SBO and the highest PKO replacement (40%) were found to be the most unstable, which was ascribed to a strong flocculation. With 10-30% PKO replacements, the emulsions displayed a better stability after storage, most probably promoted by significant content of short-medium chain fatty acids in PKO.

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Influence of Alginate Concentration and Molecular Weight on Functional Properties of Mayonnaise

Cited by 67 publications

References 23 publications

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

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

Stability and rheology of concentrated O/W emulsions based on soybean oil/palm kernel olein blends

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