Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions [PDF]
Food Science and Biotechnology, 2016 In this study, the effects of the double emulsification method on the rheological properties, particle size, and stability of low-fat mayonnaise were studied. Different water-phase-to-oil ratios (2:8 and 4:6) of primary emulsions and different stabilizer types (sodium caseinate, xanthan gum, and lecithin-whey protein concentrate) were used to produce ...
Gülüm Şumnu +2 more
exaly +6 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 +3 more sources
Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer
Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced.
Herly Evanuarini +3 more
doaj +4 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 +3 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 +3 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 +3 more sources
Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise
Engineering Proceedings, 2023 Global trends of promoting a healthy lifestyle through a balanced diet and reducing the consumption of animal products and high-fat-content foods have contributed to the creation of new mayonnaise-like products.
Anastasiia Sachko +3 more
doaj +3 more sources
Jurnal Teknologi dan Industri Pangan, 2022 Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life.
Citra Pratiwi Prayitno +3 more
doaj +3 more sources
Kestabilan emulsi dan oksidasi low fat mayonnaise menggunakan kefir sebagai alternatif emulsifier [PDF]
Jurnal Ilmu-Ilmu Peternakan, 2019 Mayonnaise is popular sauce. It’s kind of semi solid oil in water (o/w) emulsion which containing oil, acidifier and pasteurized egg yolk as an emulsifier.
Herly Evanuarini +3 more
doaj +2 more sources
Egg-free low-fat mayonnaise from virgin coconut oil
Foods and Raw Materials, 2022 Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes manufacturers develop alternatives. The research objective was to select the optimal concentration of emulsifiers for egg-free mayonnaise made from virgin coconut oil.
Nameer Khairullah Mohammed +3 more
openaire +3 more sources