Development of low-fat mayonnaise containing functional ingredients by adding polysaccharide gum and different edible oil

The purpose of adding lipid in mayonnaise is to give its special creaming taste. However, using a great quantity of lipid in mayonnaise may lead to cardiovascular complications, so it is regarded as an unhealthy product. Thus, the objective of this study is to develop low-fat mayonnaise containing functional ingredients by adding polysaccharide gum and different edible oil. The first part of this study combined xanthan gum (XG), citrus fiber (CF) and guar gum (GG) with deionized water and formulated the optimum ratios of polysaccharide gum as fat replacers. The lipid ratio in mayonnaise can be cut down by half and the product can maintain suitable rheological properties. The second part of this trial investigated the influence on steady shear viscosity and oxidation degree of low-fat mayonnaise by adding different edible oil and 200 ppm antioxidant (BHA).esults of the first part, the rheological parameters showed there were no significant differences of yield stress, viscosity and flow behavior index between 1.5% XG + 1.0% GG group, 10% CF + 0.5% GG group and control group (P>0.05). In section of chemical composition analysis, 1.5% XG + 1.0% GG and 10% CF + 0.5% GG groups could reduce half of caloric values and increase total dietary fiber percentage to 0.68 and 2.87 %, respectively. Lightness and stability of 1.5% XG + 1.0% GG and 10% CF + 0.5% GG groups were significantly higher than control group (P<0.05). Since quality of mayonnaise depends on oil droplets constitution, the texture of mayonnaise was observed by scanning electronic microscopy (SEM). The SEM micrographs showed the network of aggregated droplets in low-fat treatments contained a large number of interspaced voids of varying dimensions. The oil droplets polydispersed in 1.5% XG + 1.0% GG group, whereas monodispersed in 10% CF + 0.5% GG group Further compared sensory evaluation of low-fat treatments with commercial mayonnaise, there were no significant differences in all sensory scores between 1.5% XG + 1.0% GG group, control and commercial mayonnaise (P>0.05). However, there were significant differences of appearance, taste and overall acceptance between 10% CF + 0.5% GG group and control group (P<0.05).he results of second part show that the viscosity of extender oil group was significantly lower than other groups (P<0.05), and there were no significant differences between other groups (P>0.05). During storage period, 200 ppm BHA could postpone mayonnaise samples oxidation. Moreover, POV and TBA values of olive oil and extender oil groups containing 200 ppm BHA were significantly lower than other groups (P<0.05). n conclusion, 1.5% XG + 1.0% GG and 10% CF + 0.5% GG can substitute the functionality of lipid in mayonnaise. It can increase dietary fiber concentration, and also decrease fat and caloric values. The shelf life of mayonnaise can be postponed by using olive oil and extender oil. It might be used in variety of low-fat salad dressings for further application.