Investigating the rheological and physicochemical characteristics of low fat - free cholesterol mayonnaise using sodium octenyl succinate starch and Persian gum

Document Type : Research Paper


1 MSc Graduate, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

2 Assistant Professor, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

3 Professor, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran


Fabrication of reduced fat mayonnaise using Persian gum (PG) and sodium octenyl succinate starch (SOS) investigated. Effects of concentration of the PG (4, 3.8 and 3.6%), a mixture of xanthan and guar gum (XG ratio 75:25) at (0.0, 0.2 and 0.4%) and the SOS (0.5%, 1.0% and 1.5) on the stability, textural properties, droplet size and optical properties of low fat - free cholesterol mayonnaise examined. Results showed that all of the low fat mayonnaise samples have similar textural properties to full fat (FF) sample. There was a significant difference in color and droplet size of low fat (LF) and FF samples. The best levels of SOS and PG to provide the most stable formulation were 1 and 3.6%, respectively. In comparison with FF sample, LF samples were more stable and free from cholesterol and had lower calories. According to the evaluations, the results showed that this product can be used as commercial mayonnaise.


Main Subjects

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