Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise [PDF]
FoodsHigh dietary fat food such as mayonnaise (70–80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required.
Ming Du, Pei Yu
exaly +4 more sources
Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures [PDF]
Foods, 2022 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.
Wan Wang +8 more
doaj +2 more sources
Influence of an Edible Oil–Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise [PDF]
Molecules, 2022 Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar. One main problem with mayonnaise is its high fat content, so efforts have been made to develop low-fat sauces with similar characteristics to real mayonnaise.
Heng-I Hsu +4 more
doaj +2 more sources
Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise [PDF]
Foods, 2020 The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were
Nor E. Rahmani-Manglano +5 more
doaj +2 more sources
Structural and Sensory Impacts of Black Garlic Particle–Based Fat Mimetics in Low-Fat Mayonnaise [PDF]
International Journal of Food ScienceReducing fat content in mayonnaise often compromises structural integrity and sensory quality. This study investigated black garlic particles (BGPs) as a particulate fat mimetic in low-fat mayonnaise formulated with a whey protein concentrate (WPC)–high ...
Avido Yuliestyan +5 more
doaj +2 more sources
Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula
Journal of the Saudi Society of Agricultural Sciences, 2023 It is vital to research mayonnaise egg yolk alternatives due to the greater fat and cholesterol content in egg yolks. The use of soy protein isolate and nano soy isolate as fat substitutes in mayonnaise was investigated.
Yehia Abdel Razik Heikal +4 more
exaly +3 more sources
Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise [PDF]
FoodsThe objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G), and whey ...
Abdulaziz S. Alkabaa +8 more
doaj +2 more sources
Strategies for Reducing Fat in Mayonnaise and Their Effects on Physicochemical Properties [PDF]
FoodsMayonnaise is a widely consumed food emulsion. Traditional mayonnaise contains approximately 70–80% lipids, making it a high-fat, calorie-dense food.
Cecilia Abirached +3 more
doaj +2 more sources
The use of tomato peel nanopowder as a natural antioxidant in low-fat mayonnaise [PDF]
BIO Web of Conferences, 2023 The tomato processing industry produces waste products that are not utilized and add to the problem of environmental pollution. Tomato peel still contains high bioactive components, tomatoes as the main source of beta-carotene and lycopene are expected ...
Evanuarini Herly +2 more
doaj +1 more source
Physicochemical quality of low fat mayonnaise using whey protein concentrate [PDF]
E3S Web of Conferences, 2022 Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-
Satriawan Tri Umar +2 more
doaj +1 more source