Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Abstract

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.

Exploring the influence of sweet potato powder on the physicochemical characteristics, oxidative potential and sensory perception of mayonnaise

“…This is because oxidation reactions can cause the breakdown of pigments, resulting in a decrease in the a* value. Similar results were reported by a study using brewer's yeast as a fat replacer in mayonnaise, which depicted that the a* value of mayonnaise was observed as unfavourable for most of the samples, indicating a slight green colour of mayonnaise samples (Worrasinchai et al, 2006).…”

“…Additionally, the loss tangent (tan δ) observed for all samples was in the range of 0.39-0.30, and this range was reduced to 0.33-0.27 on day 21. A previous study reported that a poor gel-like quality characterises this behaviour and the rheological attributes of other products and condiments (Worrasinchai et al, 2006). The control sample demonstrated a two-fold greater G 0 value (550 Pa) with a comparable G 00 value (220 Pa), and the data observed for SPP-supplemented samples depicted that both storage and loss moduli were significantly (P < 0.05) improved with increasing concentration of SPP.…”

“…A texture analyser (TA.XT2i, Stable Microsystems Ltd, Godalming, UK) was used to evaluate the texture profile of mayonnaise samples following the methodology described by Wang et al (2022) with slight modifications.…”

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient

“…The linolenic acid content (1.7% on average) was higher than that of the OB (0.9%, Table 1 ) thanks to the soymilk fat contribution. The increased value of this fatty acid improved the functional potential of mayonnaise due to the ω-3 fatty acids are strongly associated with a minor risk of cardiovascular diseases, control of long-term glycaemic index and insulin resistance [ 41 ]. In this regard, it is known that the ideal ω-6/ω-3 ratio should be 4:1, while it was calculated to be about 13:1 in the proposed mayonnaise.…”

Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability

“…The determination of color properties of the ice cream samples (−18 °C) were according to the previously reported method [ 22 ], including lightness ( L* ), red-green value ( a* ), and yellow-blue value ( b* ), by a colorimeter at the temperature of 4 °C (ZE6000, Nippon Denshoku, Tokyo, Japan).…”