Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes

Abstract

Introduction. Mayonnaise is a kind of oil-in-water emulsion that usually contains 70–80% of oil. However, modern food science keeps providing new knowledge about high-fat products, which makes it possible to solve the problems related to health concerns.
 Study objects and methods. The research featured high-fat mayonnaise (20% of oil) with reduced oil stabilizer (1.75%) and without egg stabilizer. In experimental samples, egg stabilizer was replaced with 0.3%, 0.4%, and 0.5% of whey protein concentrate and 0.3%, 0.5%, and 1.0% of Tragacanth gum. Mayonnaise with 3.5% oil stabilizer and 0.3% egg stabilizer was used as control sample. The samples were tested for such textural attributes as firmness, consistency, adhesive force, and adhesiveness.
 Results and discussion. The highest and the lowest textural values were demonstrated by the sample with 0.4% of whey protein concentrate and 0.5% of Tragacanth gum and the sample with 0.5% of whey protein concentrate and 1.0% of Tragacanth, respectively. The former showed textural characteristics similar to those of the control sample. The presence of hydrocolloids proved to affect the texture properties of mayonnaise, whereas Tragacanth gum reduced its elasticity. It formed a strong and complex gel-like structure in the continuous phase. As a result, oil droplets in the emulsion had a smaller diameter, which improved the texture properties of lowfat mayonnaise.
 Conclusion. Whet protein concentrate and Tragacanth gum in amounts of 0.5% and 1.0%, respectively, can be used to replace egg stabilizer and reduce oil stabilizer in low-fat mayonnaise.

Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses

“…Mayonnaise is a popular, but high caloric, sauce that is high in fat [ 25 ]. Many researchers examined the effect of fat replacers in reduced-fat mayonnaise and salad dressings [ 17 , 26 , 27 , 28 , 29 ], but the correlation of instrumental and sensory measurements is still inadequate due to the complex food matrix and differences in human sensory perception. Various research groups worked with starch- and flour-based products as fat replacers in mayonnaise [ 28 , 29 , 30 , 31 ] and identified them as potential and viable fat replacers.…”

A Study on Emulsion Stabilization and Characterization of Rheological Properties of Tragacanth Gum

“…Achieving and maintaining stability in emulsions is a multifaceted challenge, and researchers are continually exploring novel materials and methods to enhance their stability and functionality [2]. Tragacanth gum (Astragalus gummifer), a natural polysaccharide extracted from the sap of Astragalus species, has emerged as a promising candidate for emulsion stabilization because of its unique rheological properties and biocompatibility [3].…”

“…It also leads to a significant increase in the viscosity of the continuous phase, which is accompanied by the trapping of the aggregated casein particles, resulting in reduced syneresis in samples containing gum tragacanth [16]. Moreover, tragacanth gum has been utilized as a gelling material in low-fat mayonnaise, resulting in smaller oil droplets and improved texture properties [3]. The unique rheological properties and biocompatibility of tragacanth gum make it a promising candidate for stabilizing emulsions in various industries.…”