The stabilisation of low‐fat mayonnaise by whey protein isolate‐microbial exopolysaccharides (Weissella confusa W‐16 strain) complex

Abstract

This study aims to evaluate the fat-substituting feature of the complex of whey protein isolate (WPI) and dextran structure exopolysaccharide (EPS) synthesised by Weissella confusa JCM 1093 strains in mayonnaise samples. The flow behaviour, frequency sweep and three interval thixotropy test properties of the samples were compared with the control groups. Thermal loop test was applied to determine the emulsion stability of the samples. Oxidative stability was tested with OXITEST, and induction period values were compared. K values of the samples varied between 20.05 and 169.13 Pa.s n and the n values vary between 0.133 and 0.383. Samples showed pseudoplastic behaviour (n < 1). G' of all samples is greater than G", meaning that all samples showed a solid-like behaviour like conventional mayonnaise. The complex of 2% EPS and 5% WPI provided a solid structure and improved the physical stability of low-fat mayonnaise. The results showed that the samples had high physical stability when they experienced thermal stress at low and high temperatures. As a result, the WPI and EPS complex can be used as a fat replacer for improving the rheological properties, emulsion and oxidative stability in low-fat mayonnaise samples.

Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise

“…In addition, despite the decrease in recovery abilities expected with a reduction in oil content, a complete recovery was observed in low-fat mayonnaise samples stabilized with CSGB and GB. Similar results were found using the WPI-EPS complex for low-fat mayonnaises [58,61]. This result indicated that the samples stabilized with CSGB and GB could show a sufficient recovery ability as well as the desired consistency and viscosity.…”

“…These findings revealed that LF CSGB mayonnaise samples may retain their viscoelastic properties after food preparation involving a considerable amount of sudden deformation, such as homogenization or pumping, as well as consumption while shaking and squeezing [26,62]. Similar results were reported for low-fat mayonnaise production [26,61].…”

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

“…Mayonnaise is one of the best‐known condiments used in several food categories in the form of a creamy sauce that serves as a base for providing taste and suspending other ingredients (Wang et al ., 2022; Shi et al ., 2023; Yalmanci et al ., 2023). Its appearance, texture, rheology and creaminess are the key factors responsible for its popularity among different age groups of consumers.…”