Effect of kernel oil on the quality characteristics of mayonnaise during the storage period.

Mayonnaise is an oil-in-water emulsion with 65-85% oil, and its physicochemical and sensory characteristics are greatly influenced by the type of oil used. The nutritional value and oxidation resistance of oil (PAO) are very desirable due to the essential fatty acids (oleic and linoleic) and antioxidant compounds (phenolics and tocopherols). In this research, the physicochemical and sensory characteristics of mayonnaise sauce (MNS) with different levels of PAO (15% (MNS-PAO15%), 30% (MNS-PAO30%), and 100% (MNS-PAO), as a substitute for soybean oil (SBO)) were compared with sauces containing SBO with antioxidants (MNS-SBOA) or without antioxidants (MNS-SBO) during storage for 30 days at 25°C.